When you make the quiche from a few posts back you might have some pastry left over. I did, so I popped it in the fridge and a couple of days later we had these mini cheese & leek quiches for lunch. We had cheese and leek because that's what was in the fridge needing to be eaten up. I reckon cheese is a quiche essential, along with a little onion, but you should be able to add just about anything else and end up with a tasty egg tart of sorts.
• Veg fried lightly for a few minutes whilst pastry cases had 5 minutes in the oven• Egg beaten with a dash of milk, poured into cases filled with a little cheese and vegetables
• Baked for 10-15 minutes in oven at 200°C
(made 9)
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