These little quiches are far tastier than they look. They’re also super easy to make yet still tastes wonderful. And they’re so versatile. I had some for supper the other day with only some dressed rocket on the side. They would also work well at a brunch or picnic and can be served either warm or cold. Perfect when the weather is this unpredictable.
Puff pastry quiches with mushrooms and cheddar, makes 6
1 roll butter puff pastry
250 g chestnut mushrooms
butter for frying
1 garlic clove
150 mlcreme fraiche
100 ml grated mature cheddar + more for topping
salt, black pepper
Roll out the puff and cut it into six squares. Butter six holes in a muffin tin and cover with the puff squares. Prick the bottoms with a fork and pre-bake in a 180C oven for 10 minutes or until golden brown.
In the meantime, slice the mushrooms. Melt a large knob of butter in a frying pan and add the pressed garlic. Add the mushrooms and fry until golden on medium-high heat, for about 10 minutes. Add salt and pepper.
Mix the grated cheese with creme fraiche, salt and pepper.
Divide the fried mushrooms between the pastry cases. Top with the cream fraiche mixture and scatter some more grated cheese on top. Bake for a further 10-15 minutes. Serve warm or cold.