Mini quiches are great fun to have available, they are great as a snack, quick lunch and they pack well to eat on the go. I will be serving these quiches at an event organised by Gus Grima for the “do terra essential oil workshop”. I added coriander essential oil to these quiches. To make them you will need,
Thai mini quiches
- 700g short crust pastry
- 1 tsp turmeric
- 1tsp cardamom
- 1tsp curry powder
- 600g Portobello mushrooms
- 500g fresh spinach leaves
- ½ a cauliflower
- 2 garlic cloves
- 200ml coconut cream
- 7 eggs
- A toothpick prick of coriander essential oil
- Olive oil
- 80ml vegetable stock
- Step 1 Prepare your pastry and set aside in the fridge.
- Step 2 Get a pan and add some oil, add your peeled and chopped garlic plus the turmeric and cardamom and cook. Add your washed and chopped mushrooms and the stock and cook the mushrooms.
- Step 3 Get a baking tray, add some oil and wash and slice your cauliflower into small florets. Roast them until cooked and set aside.
- Step 4 Add the coconut cream to the mushrooms and the spinach leaves. Add your coriander oil and mix all together. Season, switch off and set aside.
- Step 5 Get your blender, add the mushroom mixture plus your eggs and add the roasted cauliflower and pulse to incorporate all the ingredients.
- Step 6 Roll out your pastry and grease your baking tins. With these quantities you will make around 60 however I used 4 large baking trays and 1 mini one.
- Step 7 Add a heaped teaspoon of mixture into each pastry case, prick each quiche with a knife and bake in a hot oven at 160C for around 20 minutes until the pastry is nicely cooked.
- Step 8 These quiches freeze very well too.