Name: Mini pepperoni and capsicum quiches
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24
Ingredients: 3 cage-free eggs, lightly beaten; ½ cup thickened cream; 1 tblsp finely chopped fresh chives; ¼ cup finely grated parmesan; 3 sheets frozen shortcrust pastry, thawed; 150g roasted red capsicum pieces, finely chopped; 24 thin slices pepperoni

Mini pepperoni and capsicum quiches

These quiches will be a hot favourite at your next party!

Serves 24

Prep

15M

Cook

15M

Total

30M

Go vegie: Uncooked quiches can be assembled up to one day ahead. Keep covered in the fridge. For a vegetarian option, try replacing the pepperoni with semi sundried tomatoes.

Ingredients

3 cage-free eggs, lightly beaten

½ cup thickened cream

1 tblsp finely chopped fresh chives

¼ cup finely grated parmesan

3 sheets frozen shortcrust pastry, thawed

150g roasted red capsicum pieces, finely chopped

24 thin slices pepperoni

Method

Grease two x 12-hole round-based patty pans (1-tblsp capacity).

Whisk eggs, cream, chives and parmesan in a medium jug until combined. Season with salt and pepper.

Using a 7cm-round cutter, cut out 24 rounds from pastry. Line prepared pan holes with pastry. Place a rounded teaspoon of capsicum in each case. Top with about 1 tablespoon of egg mixture and a slice of pepperoni.

Cook in a hot oven (200°C) for about 12 to 15 minutes, or until golden, swapping trays halfway through cooking. Cool in pans.

Serve mini quiche at room temperature.

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