Wednesday, 30 October 2013


I'd decided to make some mini quiche for Paul's lunchbox - using Simon Hopkinson's recipe but using half-fat creme fraiche instead of whipping cream, and pancetta instead of streaky bacon. I also used bought butter shortcrust pastry instead of making my own.
After making 12 dinky little mini quiche I still had enough pastry and filling leftover to make a full-sized quiche for our lunch. I also had a log of goats cheese nearing its use-by date, I cut it into rounds and placed them on the top of the quiche so it baked in and browned beautifully.

Fortunately, having the extra quiche saved us from ourselves, and all the mini quiche survived to face the lunchbox.


leaf (the indolent cook) said...

Looks good, I really should start making quiche to bring for work lunches!

Joanne said...

I love quiche in all sizes! But the minis really are perfect for bringing for lunch.

grace said...

the rounds of goat cheese are a very excellent touch!


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