Cheese and tomato is a winning combination if ever there was one and here is a wonderful recipe to illustrate the fact! These light little filo quiches are surprisingly easy to make and are fantastic for lunch boxes or for a light dinner. You could also substitute some of the tomatoes for ham and transform them into cute little quiche lorraine.
Makes 6-8 mini quiches
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150g cherry tomatoes, halved
1 tsp dried oregano
5g fresh basil, sliced
2 eggs
200ml creme fraiche
75g Cheddar cheese
200g filo pastry, about 4 sheets
5 tbsp olive oil
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Preheat the oven to 180Oc and lightly grease a muffin tin.
In a small bowl toss together the tomatoes, oregano and basil and set to one side. In a separate bowl whisk together the eggs, creme fraiche and cheddar cheese.
To prepare the filo: cut each sheet into 8 squares. For each quiche take one square, lightly brush with oil and then place a second square on top to form an 8-pointed star. Repeat with two more squares and then gently ease the filo into the prepared tin. Repeat with the rest of the pastry until you have 6-8 filo cases. Using a tablespoon, divide the egg mixture between the cases and finish with the tomatoes- the cases will be well filled. Place in the oven for 30-35 minutes or until risen and lightly golden. Remove and ease the cases out of the muffin tin and place onto a baking tray. Place back into the oven for 20 minutes to crisp up the cases. Remove and allow to cool completely before serving.
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