Quick beetroot and goat's cheese quiches

Name: Quick beetroot and goat's cheese quiches
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Plain flour, for dusting; 3 eggs; 83.33 gm pure cream; 62.50 ml finely grated parmesan; 40.00 ml chopped fresh chives, plus extra to serve; 1 bunch asparagus, trimmed, cut into 1cm pieces; 82.50 ml frozen peas; 50g goat’s cheese, roughly crumbled; 150g tub Chunky Goats Cheese and Beetroot with Mint Dip

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 12

Author : Kim Coverdale

quiche beetroot goats cheese

Quick beetroot and goat's cheese quiches

Ingredients

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Plain flour, for dusting3 eggs83.33 gm pure cream62.50 ml finely grated parmesan40.00 ml chopped fresh chives, plus extra to serve1 bunch asparagus, trimmed, cut into 1cm pieces82.50 ml frozen peas50 grams goat’s cheese, roughly crumbled150 grams tub Chunky Goats Cheese and Beetroot with Mint Dip

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Instructions

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Step 1

Preheat oven to 180C/160C fan-forced. Grease a 12-hole, 1/3-cup-capacity muffin pan. Dust evenly with flour.

Step 2

Place eggs, cream, parmesan and chives in a bowl. Season with salt and pepper. Whisk to combine. Divide asparagus, peas and goat’s cheese among prepared pan holes. Pour over egg mixture. Spoon 1 teaspoon of dip into centre of each quiche. Bake for 15 to 20 minutes or until golden and set. Stand for 2 minutes. Carefully lift from pan and transfer to a plate.

Step 3

Serve quiches dolloped with remaining dip and topped with extra chives.