Let's Cook
Mini quiches
With cheese, vegetables and smoky bacon
1 hr 15 mins plus resting
Not Too Tricky
makes 6
About the recipe
Everything is better in mini form! Buddy encourages you to get creative by mixing and matching your choice of veggies and meat toppings. Perfect on their own or served with a fresh salad and chunky chips for a delicious lunch.
Recipe From
Ingredients
125g plain flour, plus extra for dusting
65g unsalted butter (cold)
1 small onion
1 clove of garlic
olive oil
1 handful of your favourite vegetables, such as baby spinach, mushrooms, broccoli, peppers, cherry tomatoes, courgettes, peas
optional: 1 rasher of higher-welfare smoked streaky bacon or 1 slice of smoked higher-welfare ham
1 large free-range egg
100ml single cream
60g your favourite cheese, such as Cheddar, Stilton, feta, goat’s cheese
Top Tip
Jamie wholeheartedly believes that cooking is up there as one of the most valuable skills you can teach a child. Getting kids excited about food, where it comes from and how to cook it, gives them a better chance of being healthier and happier in the long run. When cooking with kids, use your common sense to determine what jobs they can help you with, depending on their age and skill level. It’s always good to start small, with jobs such as mixing and measuring, then progress to elements of a recipe, then go on to slightly trickier techniques over time. The more they cook, the better they’ll get. Make sure you supervise them when using heat or sharp utensils like knives and box graters, and teach them about the importance of washing their hands before they start, and after handling raw meat and fish, as well as other basic hygiene rules. Most of all, have fun with it, and encourage them to give things a go.
Buddy's new show, Cooking Buddies, airs on CBBC and iPlayer in July 2024.
Method
- Put the flour into a mixing bowl, cube and add the cold butter, then rub in with your fingers until the mixture resembles fine breadcrumbs.
- Add 2 tablespoons of cold water and mix until you get a rough dough. Bring the dough into a ball with your hands, then wrap and rest in the fridge for at least 30 minutes.
- Peel and finely chop the onion and garlic, then place in a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil and cook for 5 minutes, or until soft, stirring regularly.
- Prep your chosen vegetables – clean and slice the mushrooms, slice the broccoli into very small florets, deseed and finely slice the peppers, finely slice the cherry tomatoes, dice the courgettes.
- Add the vegetables to the pan (there’s no need to cook the tomatoes) and cook for 3 to 4 minutes, stirring occasionally and adding splashes of water, if needed. Finely chop and add the bacon or ham (if using), and season to perfection. Crack the egg into a jug, pour in the cream and beat with a fork, then grate in most of your chosen cheese.
- Preheat the oven to 190°C. Dust a clean surface and a rolling pin with flour and roll out the pastry so it’s around the thickness of a £1 coin.
- Stamp out rounds of pastry using a 10cm pastry cutter and gently push them into the wells of a muffin tray (leftover pastry can be pushed back into a ball and re-rolled). Prick each base with a fork.
- Pop paper cases inside each well, fill with baking beans or uncooked rice, and blind bake for 15 minutes, removing for the final 5 minutes.
- Divide the vegetable mixture between the pastry cases, pour over the egg mixture and grate over the rest of the cheese. Bake for 15 minutes, or until golden and just set. Delicious served hot or cold.
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