Cocktail Quiche

Ingredients

• Pastry

  • 1 cup self raising flour
  • 1/2 cup wholemeal flour
  • 1/2 cup Shreddo Quality Shortening
  • pinch of salt
  • cold water

• Filling

  • 1 cup cream
  • 3 eggs
  • Gregg's Coloured Peppercorns, freshly ground
  • Gregg's Natural Sea Salt, freshly ground
  • 1 cooked chorizo sausage, diced
  • 1/2 cup grated cheese
  • Gregg's Ground Paprika

Method

Combine the self raising flour, wholemeal flour, SHREDDO Quality Shortening and salt in a bowl or food processor. Add enough cold water to make a soft dough.
Roll the dough into a ball, wrap in plastic wrap and chill for 30 minutes.

Preheat the oven to 200°C and grease 12 medium muffin tins.

Roll out the pastry on a lightly floured board, cut out small circles and fit into the muffin tins.

Make the filling by mixing the cream, eggs and salt and pepper to taste.

Place the diced chorizo and cheese into the pastry cases and pour in the egg mixture, making sure they are not overfilled. Sprinkle with Gregg's Paprika.

Bake in the preheated oven for 10 - 15 minutes or until the pastry is golden brown and the egg is set.

Filling Suggestions
Chopped gherkins and whole kernel corn
Vine ripened tomatoes and herbs
Prosciutto and pine nuts
Spinach and feta
Smoked salmon and dill
Smoked chicken and brie
Ham, cheese and onion
Roasted capsicum and salami
Blue cheese and mushroom