These tiny quiches with green tomato pickle are great for a fast dinner or lunch. Just add one of your favourite sides, such as a Greek salad or lightly steamed vegies, for a complete, nutritious meal.
The quiches can be cooked ahead of time and kept in the fridge. To keep them crispy, it’s best to reheat them in the oven rather than the microwave.
Note: The green tomato pickle makes two cups and will keep refrigerated for 4–6 weeks.
Serves 24
Ingredients
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- 250–300g double-smoked ham, finely diced
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- 200g cheddar cheese, finely grated
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- 2 large eggs
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- 3 tablespoons pouring cream
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- fresh thyme leaves, to garnish
Green Tomato Pickle
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- 500g green tomatoes, finely diced
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- 2 small onions, finely diced
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- 3 tablespoons salt
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- 1 teaspoon yellow mustard seeds
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- 1/4 teaspoon ground turmeric
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- 1 cinnamon stick
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- 6 cloves
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- 200ml white vinegar
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- 150g caster sugar
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- 180g cold unsalted butter, cubed
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- pinch salt
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- 1 egg yolk
Method
To make the pastry, place the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolk and two tablespoons cold water and pulse again until just starting to come together. Knead on a floured surface to bring together, shape into a disc, wrap in plastic wrap and refrigerate for one hour.
Meanwhile, to make the pickle, place the tomato and onion in a large bowl, sprinkle with the salt and leave for 3–4 hours. Rinse off the salt and drain well. Place in a saucepan with the remaining ingredients. Bring to the boil over medium heat, reduce the heat and simmer for 30–40 minutes or until thickened. Pour into a sterilised jar and leave to cool.
Preheat the oven to 180°C. Lightly grease 24 6cm x 2cm fluted or plain tartlet tins. Roll out the pastry to 5mm thick and, using an 8cm round cutter, cut out 24 circles. Press each circle into the tins, trimming excess pastry. Place on baking trays and refrigerate for 30 minutes. To blind bake the cases, line them with baking paper and fill with dried beans, rice or baking weights. Bake for 15–20 minutes, remove the beans and paper and bake for a further 10–15 minutes or until golden and cooked through. Remove and set aside to cool in tins.
Divide the ham and cheese between the cases. Whisk together the eggs and cream in a jug and pour into the cases. Bake for 15–20 minutes or until golden and set. Cool slightly and remove from the tins.
To serve, top each quiche with 1 teaspoon of pickle and garnish with thyme leaves.
Recipe taken from Bitesize Savoury by Marina Oliphant
‘Bitesize: Tartlets, quichettes & cute things’ offers a sophisticated selection of indulgent finger food to make when entertaining.
You can purchase Bitesize Savoury at cooked.com.
Published by Hardie Grant Books.
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