Parmesan, Tomato & Basil Quiche Canapés

Puff pastry (I’m lazy and buy the pre-rolled stuff)
Parmesan cheese
Cherry Tomatoes
Fresh Basil Leaves
2 Eggs
280ml of Double Cream


  1. Pre-heat the oven at 180 degrees centigrade
  2. Unroll your puff pastry and cut out with a c.5cm diameter cutter (or whatever works for your tartlet tray) and put in your tartlet tray.
  3. Prick the pastry with a fork and then add 1 or 2 baking beans into each tartlet and blind bake for 10mins.
  4. Beat the eggs, gradually add the cream and stir in the basil. Then season as necessary with salt & pepper.
  5. Remove the tartlet tray from the oven and take out the baking beans from each tartlet
  6. Sprinkle cheese over the base of the tartlets add a halved cherry tomato to each one and then pour over the cream mix until nearly full.
  7. Finally sprinkle some more cheese on top
  8. Bake for 15mins or until brown
  9. Leave to cool for 5mins, then add a small basil leaf on top of each mini quiche to serve.

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