Mini Cheese and Ham Quiches

Shopping list

• 175 g plain flour

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• 85 g cold butter — cubed

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• 2 tbsp cold water

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• 3 piece eggs — beaten

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• 100 ml double cream

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• 80 g mature cheddar — grated

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• 60 g cooked ham — chopped small

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• 0.25 tsp salt

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• 1 pinch black pepper

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Lightly grease a 12-hole muffin tin.

2. 2

   In a mixing bowl, rub the cold butter into the flour with your fingertips until the mixture resembles breadcrumbs. Add the cold water a little at a time and bring the dough together. Wrap in cling film and chill for 15 minutes.

3. 3

   Roll out the pastry on a floured surface to about 3 mm thick. Use a round cutter (about 8 cm) to stamp out 12 circles, re-rolling scraps as needed.

4. 4

   Press each pastry circle into a muffin hole, ensuring the base and sides are covered. Prick the bases lightly with a fork.

5. 5

   In a jug, whisk together the beaten eggs, double cream, salt and black pepper.

6. 6

   Divide the chopped ham and grated cheese evenly among the pastry cases.

7. 7

   Pour the egg mixture carefully into each case, filling to just below the rim.

8. 8

   Bake for 18– 22 minutes until the filling is set and the pastry is golden.

9. 9

   Allow to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or cold.