Tomato, broccoli and cheddar mini quiches

The perfect addition to a buffet table

Since discovering it through TikTok packed lunch Queen ‘Lunch With Lynn’, I’ve been obsessed with M&S’s Flame Roasted Tomato Chutney. Rich, sweet, smoky and tangy. It has been put to extensive use on cheese boards and in toasties, and I recently concluded that it needed to go in a quiche.

With a New Year’s Eve buffet in my sights, I decided that some mini quiches were in order.

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The recipe

Makes 12 mini-quiches Cooking time: 30-35 minutes

Ingredients

• 2 x 320g Ready Rolled Shortcrust Pastry

• Tomato chutney - as I say the M&S one is fab, you’ll need 12 tsps (about 75g)

• 120g broccoli

• 60g cheddar cheese

• 2 eggs

• 150ml double cream

• Salt and pepper

Equipment

• Knife

• Chopping board

• Saucepan

• Slotted spoon

• Bowl

• Kitchen towel or clean tea towel

• Grater

• Measuring jug

• Fork

• Muffin tray

• Greaseproof paper

• Large mug

• Teaspoon

Method

1. Pre-heat your oven to 200 degrees. Remove the pastry from the fridge, this will make it easier to work with later.

2. Cut the broccoli into small florets. Bring a saucepan of salted water to the boil. Fill a small bowl with cold water. Blanche the broccoli florets in the boiling water for 1 minute. Using a slotted spoon, transfer the florets to the cold water for a couple of minutes and then out onto some kitchen towel to dry.

3. Grate the cheese.

4. Measure out the cream in the jug and break in the eggs. Beat together, and season with salt and pepper.

5. Cut the greaseproof paper into squares that will line the muffin tin. Unroll the pastry, and use the mug to cut out six circles from each roll. Back each circle with a square of greaseproof paper, and then carefully press into the muffin tin so that they neatly(ish) line each cup.

6. Place a scant teaspoon of chutney in the base of each pastry case. Add a few small florets of broccoli, you may need to cut them smaller to give you bitesize pieces. Face some of the florets upwards so that they will be visible once the quiche is cooked. Top each with a generous pinch of the grated cheese.

7. Pour the egg and cream into each pastry case covering the filling until they are nearly, but not quite, full.

8. Bake for 15-18 minutes, until the quiches have risen slightly and browned on top.

9. Remove from the oven. These can be eaten warm, but I think they are better when allowed to cool and set.