Picnic Quiches Recipes

PICNIC QUICHES

Picnic quiches image

A crisp, short pastry base and a pancetta, cherry tomato and parmesan filling make these perfectly portable tartlets ideal for picnics and summer days out

Provided by Good Food team

Categories Lunch

Time 2h15m

Yield makes 10

Number Of Ingredients 11

Ingredients

180g plain flour , plus extra for dusting
100g cold butter , diced
1 medium egg yolk
400g pack cherry tomatoes on the vine
olive oil , for drizzling
90g pack thin pancetta rashers
100g parmesan , grated
3 eggs , plus 5 egg yolks (reserve a little of the egg white for brushing)
250ml double cream
½ small pack basil , finely chopped
10 tartlet tins (about 7.5cm diameter each)

Steps:

Heat oven to 200C/180C fan/gas 6. Put the tomatoes in a roasting tin, drizzle with a little olive oil and season. Roast for 25-30 mins until they start to shrink and darken, then remove and leave to cool.
Dry-fry the pancetta until crisp and golden. Set aside on a plate lined with kitchen paper and leave to cool.
Meanwhile, make the pastry. In a food processor, pulse the flour and 1/2 tsp salt a few times. Add the butter and whizz for about 20 secs until you have a fine crumb. While the processor is going, add 2-3 tbsp of ice-cold water and 1 egg yolk. Mix until a dough is just formed, but do not over-process. Remove the dough, press it into a lump, wrap in cling film and chill for at least 30 mins.
Once rested, lightly dust the work surface with a little flour and roll out the dough to a very thin layer, about the thickness of a lasagne sheet. Line each tartlet tin with pastry by cutting a circle around a plate or bowl that's slightly larger than the tins. Press the pastry into the fluted edge, allow the excess to fall over the top edge, and run the rolling pin over the tops of the tins to trim the pastry. Re-roll the pastry off-cuts until you've lined all your tins, then put in the fridge again for 30 mins or until firm.
Heat oven to 200C/180C fan/gas 6. Line the tart cases with baking parchment and baking beans, then bake for 10 mins. Remove the paper and beans, and bake for a further 5 mins until just turning lightly golden. As soon as the cases come out of the oven, brush them all over with egg white. This creates a seal to protect the pastry from becoming wet from the filling, and ensures a crisper pastry case.
Scatter half the grated cheese and crumble the crispy pancetta into each tart case. Nestle in the roasted tomatoes, then top with the remaining cheese.
In a jug, beat together the remaining eggs, the cream and some black pepper. Add the basil and beat again to combine. Put a baking tray in the oven to heat up, then put the quiches on the hot tray resting on the oven shelf and carefully pour the egg mix over the filling until the cases are full. Bake for 20-25 mins until golden and puffed up. Allow to cool, then chill in the fridge until ready to serve. Can be made up to a day ahead.

Nutrition Facts : Calories 399 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium

SAVOURY AFTERNOON-TEA / PICNIC TARTS / QUICHES

Savoury Afternoon-Tea / Picnic Tarts / Quiches image

A choice of two fillings for pretty mini quiches made quickly and easily with ready-to-roll pastry. Perfect for picnics, lunches or afternoon tea! Time does not include chilling.

Provided by English_Rose

Categories Lunch/Snacks

Time 1h5m

Yield 12 quiches

Number Of Ingredients 13

Ingredients

butter, for greasing
12 ounces ready-to-roll shortcrust pastry
flour, for dusting
2 egg yolks
2 whole eggs
2/3 cup single cream
flaked sea salt & freshly ground black pepper
3 1/2 ounces mild goat cheese
1 tablespoon basil leaves, shredded
2 tomatoes, thinly sliced
3 1/2 ounces cooked ham, cut into small pieces
3 1/2 ounces mature cheddar cheese, grated
2 teaspoons coarse grain mustard

Steps:

Preheat the oven to 350F and lightly butter a 12-hole deep muffin tin.
Roll out the pastry on a lightly floured surface. Using a 4-5in pastry cutter, cut out 12 circles. Loosely press them into the muffin tin, retaining a frilly or wobbly edge to them, rather than pressing in firmly around the edges. Chill in the refrigerator.
In a mixing bowl, beat together the egg yolks, whole eggs and cream and season with salt and pepper. This is your basic mixture, ready to add your chosen flavours.
If you are doing the goat cheese and tomato filling, crumble the goat cheese into the chilled pastry cases and scatter over the basil. Pour over the egg mixture and then top each tart with thin slices of tomato.
If you are doing the ham, cheddar and mustard filling, stir the ham, cheese and mustard into the egg mixture and divide it between the chilled pastry cases.
Place the tarts in the oven for 30-35 minutes until the pastry is lightly golden and the eggs have set. Cool for about 10 minutes before removing from the tin. Serve warm or cold as a savoury afternoon treat.

Nutrition Facts : Calories 269.2, Fat 19.5, SaturatedFat 8.3, Cholesterol 98.5, Sodium 254.8, Carbohydrate 13.8, Fiber 1.2, Sugar 0.9, Protein 9.7

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