These are ideal for a buffet or brunch. Use cheese with color and flavor, such as red Leicester, and maybe a pinch of cayenne pepper instead of the black one.
Preheat oven to 350°F (180°C)
Roll out the pastry and line 12 individual pie pans. Chill while preparing the filling.
Whisk together cream and egg. Season with salt and pepper, then mix in cheese and spring onions.
Pour the filling into the pastry shells and bake for 20-25 minutes, until the filling is just set.
If preparing your own pastry, follow the instructions for plain pastry. There is no need for any blind baking. You will need:
- 1/2 cup + 1 tablespoon flour
- pinch of salt
- 3 tablespoons butter
- 1-2 tablespoons chilled water.
As a variation, top each pie with a slice of tomato before baking.
Although it can be served warm or cold, it is best eaten warm or slightly re-heated.
This is the equivalent of a spring onion quiche.
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