800g either shortcrust or puff pastry
2 cups of milk
220g fetta (preferably Danish, because it's extra creamy)
180g sundried tomatoes
A small amount of cooking butter - maybe 50g
I have some awesome shallow baking pans I use for mini quiches, party pies and pumpkin scones. I have no idea what the official name for a tray like that is. They look like this:
If you don't own trays like this, you can use cupcake pans or anything similar, but keep in mind that because each quiche will be larger than mine, you'll have fewer.
Preheat the oven to 180 degrees celsius and rub the trays with an ample amount of butter.
Cut pastry to fit the trays you're using - for my cool little trays, an egg ring cuts pastry into exactly the right size to line the trays.
Cube fetta to approximately 1cm pieces, and slice sundried tomatoes. Sundried tomatoes can be hard to handle because they're usually preserved in oil, so I would recommend drying them on some paper towel before trying to slice them up.
Place a few cubes of fetta and a few slices of sundried tomato in each quiche shell. It should look like this:
Whisk eggs and milk together and either spoon or pour into quiche shells. Don't overfill them or you'll have a mess on your hands!
Bake for about twenty minutes. The pastry should be golden brown and the quiche should be solid - test with a fork or cake-tester.
These are perfect for picnics and parties.
If you're using frozen pastry sheets, 4 sheets will be the right quantity and they'll be easiest to use when they're semi-frozen.
The more butter you use on your trays, the less likely you are to have the pastry stick to the tray which will ruin your quiches.
These quiches freeze and re-heat well. When reheating, make sure you keep the oven very low - about 100 degrees celsius. You can make the quiches weeks before a party and heat them on the day so they taste perfectly fresh.