Mushroom and broccoli mini quiches

This week I made a batch of mushroom and broccoli mini quiches.  These are delicious eaten hot or cold, and they freeze really well too!  I made mine gluten-free using all purpose white mix - but you could easily use normal flour instead if that suits you!

I use Glutafin's spinach and ricotta tartlets recipe to make my gluten-free pastry.

The pastry is rolled out and cut into rounds.

I'd cooked extra broccoli and mushrooms the night before so these were ready and waiting in the fridge.

I choppped up the mushrooms and the broccoli into fairly small chunks.

A wee spoonful of these into each little pastry case...

A sprinkling of mature cheddar on top...

Each quiche topped up with a mix of beaten egg with a splash of cream (as I had some left over in the fridge).

The last scraps of pastry were made into a mini quiche using a small foil dish.

After 15-20 minutes in the oven, the quiches are ready.

This one was eaten hot from the oven, with coleslaw on the side.  Delicious!

Best Wishes
Debbie