Perfect for sharing outdoors, these picnic quiches combine a buttery puff pastry crust with a savoury filling of roasted tomatoes, crispy pancetta and creamy Parmesan custard. Enjoy the blend of savoury and herbal notes from the basil, making them a delightful addition to any picnic or get-together.
Ingredients:
For the pastry:
- 180g plain flour, plus extra for dusting
- 100g cold butter, diced
- 1 medium egg yolk
For the filling:
- 400g packet of cherry tomatoes on the vine
- Olive oil, to drizzle
- 90g package of thin belly pork slices
- 100g Parmesan, grated
- 3 eggs
- 5 egg yolks (keep some of the egg white for glazing)
- 250ml double cream
- 1/2 small packet of basil, finely chopped
- You will also need
- 10 tartlet moulds (about 7.5cm diameter each)
Method of cooking:
Place the flour and diced cold butter in a food processor. Pulse until the mixture resembles fine breadcrumbs.
Add the egg yolks and 1-2 tablespoons of cold water. Pulse again until the mixture forms a dough.
Turn the dough out onto a lightly floured surface and briefly knead until smooth. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
Preheat the oven to 180°C (160°C fan). Place the cherry tomatoes on a baking tray, drizzle with olive oil and season with salt and pepper. Roast in the oven for 10-15 minutes until soft. Set aside to cool.
Heat a frying pan over a medium heat. Add the bacon rashers and cook until crisp. Transfer to a plate lined with kitchen roll to drain any excess oil. When cool, cut into small pieces.
On a lightly floured surface, roll out the pastry to about 3mm thick. Cut out circles to line the tartlet moulds, ensuring that each mould is generously covered with pastry. Trim any excess pastry from the edges.
Prick the bottoms of the tartlets with a fork. Line each case with baking paper and fill with baking beans or rice.
Bake in the preheated oven for 10 minutes. Remove the baking beans and parchment paper, then bake for a further 5 minutes until the pastry is lightly golden. Remove from the oven and allow to cool slightly.
In a bowl, whisk together the eggs, egg yolks, and double cream until well combined. Stir in the grated Parmesan and chopped basil. Season with salt and pepper to taste.
Divide the roasted cherry tomatoes and chopped pancetta evenly among the pastry cases.
Carefully pour the egg and cream mixture into each pastry case, filling just below the rim.
Reduce the oven temperature to 160°C (140°C fan).
Place the filled tartlet tins back into the oven and bake for 20-25 minutes until the filling is set and golden brown on top.
Allow the quiches to cool in the tins for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.
Serve the picnic quiches warm or at room temperature. They can be enjoyed on their own or with a fresh salad as part of a delightful picnic spread.
