Your Next Favorite Evening Tea Snack
These mini quiches make a lovely addition to a quiet evening tea spread. The filling stays soft and creamy while the vegetables add gentle sweetness and color. Carrots and bell peppers bring a fresh bite that feels balanced and familiar. They are easy to prepare and pleasant to serve warm or at room temperature.
Ingredients
Method
- Combine the flour and salt in a bowl, then rub in the butter until the mixture looks crumbly.
- Add cold water gradually and bring the dough together into a soft ball.
- Roll out the dough and press it gently into a mini muffin tin.
- Heat the oven to 375°F (190°C).
- Warm the olive oil in a pan and lightly sauté the carrots and bell peppers for 3 to 4 minutes, then set aside to cool slightly.
- Whisk the eggs, cream, milk, salt, and pepper in a bowl.
- Add a small amount of vegetables and cheese into each pastry cup.
- Pour the egg mixture over the filling until just full.
- Bake for 18 to 22 minutes until set and lightly golden.
- Let the mini quiches cool for a few minutes before serving.
