Mini vegetable quiches

• Rating: 4 stars
• Takes: 25 mins to prepare and 45 mins to cook
• Serves: 4

Ingredients

• 200g ready-made shortcrust pastry, cold
• a little Everyday Value plain flour
• 50ml sunflower oil
• 1 Everyday Value courgette, finely diced
• 1 Everyday Value carrot, finely diced
• 1 yellow pepper, finely sliced
• 250ml whole milk
• 250ml Tesco Healthy Living crème fraiche
• 3 large eggs, beaten
• 50g Gruyere, grated
• salt
• Everyday Value pepper

Each serving contains 630 calories, 11g sugar, 34g fat, 19.5g saturates and 1.1g salt.

Method

Pre-heat the oven to 200°C.

Roll out the pastry on a lightly floured surface to 1cm thick and cut rounds of pastry slightly larger than the fluted mini tart tins. Line the fluted mini tart tins using the pastry, pressing in well and prick the bases. Trim any overhanging pastry and chill for 10 minutes. Fry the vegetables in the sunflower oil in a frying pan for 4-5 minutes until soft over a medium heat, then remove from the heat.

Line the pastry cases with baking parchment and fill with baking beans. Bake in the oven on a baking sheet for 10-12 minutes until golden. Remove the parchment and beans at this point, brush the bases with the beaten egg yolk and return to the oven to allow the base to cook and brown.

Meanwhile, make the filling by whisking the crème fraiche and the milk together. Beat in the eggs one at a time and season well with salt and pepper. Remove the pastry cases and pour the filling into each one so that it comes three quarters of the way up. Arrange the grated cheese and vegetables to each one and return to the oven on a baking sheet.

Bake at 170°C for 20 minutes until the filling has just set. Remove and serve immediately with the rocket on the side as a garnish.