Easy Mini Quiches

The truth is, most people are pretty busy in their day to day lives and more and more are turning to take away foods because its a quick and easy option. High in salt and saturated fats, it's often not a great choice for frequent eating for main meals. That's why I absolutely love freezable, prepare-ahead meals and snacks that you can simply pull out of the freezer in the morning and come home to eat in the arvo. Everyone needs those meals every so often. I'm pretty good with cooking up dinner every night, but freezable do-ahead food is always welcome. I love cooking but I tend to stress out before entertaining, and then feel like I cant manage to whip out a whole lot of appetizers or entrees on the day. This is where these little quiches come in. They're not only great on your entertaining menu, but can be eaten hot or cold, so you don't have to be near the oven while you have guests over if you would rather be enjoying a good glass of wine and a chat with them instead. They make great snacks too, and are healthy and quick to grab for breakfast, lunch or dinner. I made them in a 24 hole mini muffin tray (silicone for ease) but the same recipe would fit a 12 hole regular muffin tray or a pie dish depending what size you want. The mini size is fabulous for entertaining or as hors d'ouevres and look amazing  for finger-food at a party all set out in rows on a long plate. I made these ones vegetarian, but you can add bacon or ham if desired.
And...real men DO eat quiche.

EASY MINI QUICHES

4 eggs
1/2 cup cream
3 tbsp water
pinch salt
1 1/2 sheets pre-rolled frozen puff pastry, thawed
1 small zucchini, grated and dried off in paper toweling
1/4 cup sun dried tomatoes, chopped
1 small onion, chopped finely
1/4 cup cheese, grated (I used Tasty cheese)

In a medium bowl, place the eggs, cream, water and salt. Beat on high with an electric mixer until well incorporated and light and foamy.
Take the pastry and cut the first sheet into four rows of four to make 16 small squares. Take the next sheet and cut it in half. Cut two rows of four squares from this, to make an additional 8. Using a 24 hole mini muffin tray (grease this first if it is not silicone like mine) press each pastry square into the base of each hole. Take a pinch of cheese and place it in the bottom of each uncooked pastry case. Repeat with the zucchini, sun dried tomato and onion. Ladle egg mixture over the top of each until the pastry case is full. Cook for approximately 35-45 minutes at 200C, or until pastry is puffed and lightly browned and tops of quiches are golden and firm.

Makes 24 mini quiches.

NOTES: You can use fresh tomato instead of sun dried tomato if prefered.