Mini Quiches with Hidden Vegetables
Makes 24 mini quiches
- 2 sheets frozen puff pastry
- 4 eggs
- 1/4 cup milk
- 1/2 cup mashed potato
- 1/2 cup mashed or pureed carrot
- 1 cup grated tasty cheese
Place pastry sheets on a work surface to defrost for 10 minutes. Preheat oven to 350°. Select a 24 small holed cupcake pan or two 12 holed pans. Cut 12 holes from each pastry sheet with a biscuit cutter that is slightly larger than the holes. Carefully push pastry circles into pan (no need to grease). Divide cheese between pastry cases. Whisk eggs and milk together in a jug, then whisk in the mashed vegetables. Pour egg mixture into pastry cases to just below the top. Keep whisking the mixture to make sure the veggies are evenly distributed. Bake for 10-15 minutes until golden.
You can use other yellow/orange vegetables (pureed pumpkin, sweet potato, corn, yellow zucchini) in place of the carrot and potato.
Mini quiches freeze well; just reheat in the oven to make sure the pastry is crisp.