Little Christmas Quiches


As each year rolls on I have found that some of my closest relatives are eating less meat. These fantastic Christmas Quiches not only have the colors of Christmas but the flavor is very special.

8 sheets of rolled Puff Pastry ( may substitute with short crust if preferred)
6 whole Free Range Eggs
200 mililiters Cream
200 mililiters Organic Milk
5 grams Pink Salt Flakes
5 grams Cracked Pepper
1 pinch of Turmeric
1 Onion diced
375 grams tinned asparagus cut in 3cm pieces
1/2 punnet of Cherry Roma Tomatoes
100 grams grated Tasty Cheese ( not to sharp or you will take the flavor away from the Asparagus)
Preheat oven to 180C / 355F. Use a mini muffin tin (I prefer to use silicon muffin trays for this) and spray lightly with olive oil so the quiches don't stick. In a jug add eggs, milk, cream, turmeric and seasoning. Whisk with a fork or small whisk. Place in fridge to rest, Dice the onions and saute in a small fry pan with a little butter or oil. Add the wine and cook out the liquid. Set aside to cool. Strain the asparagus and cut into 3cm pieces then add to the onion mix. Cut Puff Pastry with a cutter that is a couple of cm's larger than the circumference of your muffin tray. Gently ease the pastry into the wholes making sure you do not create any wholes for the egg mix to escape into your pan. Once all the pastry is in the muffin trays spoon a little of the asparagus and onion mix in each. Now follow with the cheese. Gently pour the egg mix into the pastry cases and fill almost to the top of the pastry but not to the top. Slice the cherry tomatoes in rounds and top each quiche with its own little tomato reef. Bake in the oven for around 20 minutes. Make sure the top is golden. Once cooked place straight on a cooling rack and rest for a minute before serving. Your guests will love them.


237% DV

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