I love to eat quiche all through the year. It is great cold with some salad in the summer and is a warming treat when served hot in the winter.
When you look for recipes that follow the Slimming World plan for diets then you come up with lots of pastry versions of quiches but for me that I pretty much just an omelette – after all it is the pastry that makes a quiche so delicious!
You can eat these mini quiches either as a little snack or have a couple with side dishes for a main meal – either works well and if you are having a dinner party then can be served as a canapé or with a little side salad as a starter.
I have made an Italian inspired version for my quiche but the sky is the limit when it comes to flavours and fillings – just try to pick ingredients that are not on the syns list and you can let your imagination then go wild!
- 200g readymade puff pastry
- 4 eggs
- 200g quark (or similar alternative)
- 3 Spring onions
- 1 tsp chopped garlic
- 200g cherry tomatoes
- Handful fresh basil leaves
- Salt and pepper to season
- Pre heat your oven to 200ºc.
- Roll out the thawed ready made pastry and cut out 8 circles either using a cutter or a cup. Make sure they are big enough to be able to line a muffin tin.
- Put the muffin tin with the pastry into the fridge to chill for 30 minutes minimum.
- Chop up the spring onions and the garlic and mix together
- Remove the pastry from the fridge and sprinkle over the garlic and onion evenly into each case.
- Chop the cherry tomatoes finely and distribute evenly between the cases also.
- Tear up the basil and put this into each case also
- Beat the eggs with the quark and season with salt and pepper
- Pour the egg mixture into each of the cases until nearly reaching the top
- Brush the edges of the pastry with a little egg wash to help them brown well
- Bake the pastry in the oven for about 45 minutes until the tops have browned.
Syns per quiche – original 5 ½ green 5 ½