Ingredients
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Puff pastry (ready-rolled)thawed if frozen | 12 oz (340 g) | 340 g | 680 g | 1.02 kg | 1.36 kg |
| Buttersoftened, for the muffin tin | for greasing | — | — | — | — |
| Cherry tomatoeshalved | 160 g | 160 g | 320 g | 480 g | 640 g |
| Broccolinifinely chopped | 100 g | 100 g | 200 g | 300 g | 400 g |
| Feta cheesecrumbled | 150 g | 150 g | 300 g | 450 g | 600 g |
| Shallotfinely sliced | 1 | — | — | — | — |
| Eggs | 3 large | — | — | — | — |
| Milk | 180 ml | 180 mL | 360 mL | 540 mL | 720 mL |
| Dried basil | 1 tsp | 5 mL | 10 mL | 15 mL | 20 mL |
| Salt and peppera pinch each | — | — | — | — | |
| Balsamic glazeoptional, for serving | for drizzling | — | — | — | — |
| Toasted almond flakesoptional, for serving | for sprinkling | — | — | — | — |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 | Swap4 | Swap5 |
|---|---|---|---|---|---|
| Butter | 1 cup margarine | 1 cup shortening plus 1/2 teaspoon salt | 7/8 cup vegetable oil plus 1/2 teaspoon salt | 1 cup shortening | 7/8 cup vegetable oil |
| 1 | 1 | 1 | 0.875 | 1 | 0.875 |
| Cherry tomatoes | 1/2 cup tomato sauce plus 1/2 cup water | 1–1/3 cups chopped fresh tomatoes, simmered | |||
| 1 | 0.5 | 1.33 | |||
| Shallot | Red onions or Spanish onions | ||||
| — | — | ||||
| Milk | 1/3 cup instant nonfat dry milk plus 3/4 cup water | 1/2 cup evaporated milk plus 1/2 cup water | 3/4 cup 2 percent milk plus 1/4 cup half-and-half | ||
| 1 | 0.333 | 0.5 | 0.75 | ||
| Balsamic glaze | 1 tablespoon red- or white-wine vinegar plus 1/2 teaspoon sugar | ||||
| 1 | 1 |
Preheat your oven to 190 C (375 F) with the convection mode on. Generously butter a 12-hole muffin tin.
Unroll the puff pastry into a rectangle (about 24 x 36 cm / 9 1/2 x 14 inches). Fold it in half so it measures roughly 24 x 18 cm (9 1/2 x 7 inches). Starting from the long edge, roll it up into a tight log, then slice it into 12 equal rounds, each about 2 cm thick.
Press each pastry round into the muffin holes, shaping it gently with your fingers so the edges slightly overhang – they will shrink a little in the oven. Place the tin in the fridge to chill while you make the filling.
In a bowl, whisk together the eggs, milk, basil, salt, and pepper until smooth.
Remove the chilled tin from the fridge and divide the cherry tomatoes, broccolini, feta, and shallot slices among the pastry cups. Pour the egg mixture evenly into each cup, dividing it equally so every quiche bakes up with the perfect balance of filling and custard.
Bake for 20-25 minutes, until the quiches are puffed, golden, and the centres are just set. Let them cool slightly in the tin, then use a silicone spatula to loosen and lift them out carefully.
Drizzle with a little balsamic glaze and sprinkle over toasted almond flakes if you like a touch of crunch and sweetness. Serve warm or at room temperature – they are delicious either way.
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