Author: nicola.andrews

Sweetheart quiche
Muffins

Serves 1
Sunflower oil for greasing
60g plain flour
30g unsalted butter, softened
3-4 tsps. cold water
1 egg
2 tbsp. milk
1 slice ham
1 stalk fresh parsley
I tbsp. tinned sweetcorn
15g grated cheese
Pinch pepper

All items in bold are known allergens. The allergens stated are for our pre-approved ingredients. If you are buying the ingredients for this recipe please check the packaging for known allergens as they may differ from brand to brand. If you require further information please refer to the Food Standards Agency.

Reviewed and checked by Kerry-Jane Kelly
20/05/20
eatew

Sweetheart quiche

Method
Preheat the oven to 180c fan, 200c or gas mark 6.
Brush the inside of a heart shaped tin (about 4 inches/11cm at the widest point) with a little oil.
Put the flour and butter into a bowl and rub them together with your fingers until the mixture becomes crumbly.
Add the water until the mixture sticks together to make a soft ball of dough. Sprinkle flour on your work mat, then roll the dough out with a rolling pin until it is bigger all round than the tin. Lift the pastry over the tin and push it into the shape. Trim the edges by tearing the pastry carefully and put the tin in the fridge.
Break the ham into bite sized pieces with your fingers or carefully with clean scissors. Cut up the parsley carefully with clean scissors.
Take your pastry case out of the fridge and put the ham, sweetcorn and parsley at the bottom.
Break the egg into a cup and whisk with a fork. Add the milk and then season with pepper.
Pour the mixture into the pastry case, don’t worry if you can not fit it all in. Sprinkle with cheese.
Place the tin on a baking tray and put in the oven with the help of an adult for about 20 minutes until golden brown on top.