Mini spinach and stilton quiches

You were quite nifty at trimming the pastry to the right size for these. Shame you then refused to eat any of your cheese and onion one. Oh well.

This made enough for six mini quiches (five spinach and stilton, and one plain cheddar and onion). I had enough of the base mix left over to make a decent size pizza - so this recipe would make a fairly large single quiche (you'd maybe have had to add another egg and a lot more milk or cream to fill it).

8oz flour
2oz butter
5 fl oz milk
a little salt

We cheated on the base this time - we chucked the flour, butter and salt in the food processor as time was tight, and let that do all the work. We added the milk (somehow doing it in the food processor means you need a little more than usual), pressed the button, and hey presto there was dough. Magic.

Roll out reasonably thinly, and fit into greased mini-quiche tins (the ones with the removable bases are the easiest). Trim off any excess with a knife.

For the filling you'll need:

3 eggs
a little milk (maybe a couple of hundred ml)
2 handfuls of spinach leaves
an onion, sliced
about 3 inches of the end of the stilton cheese, cubed
salt and pepper

To make the filling, fry the onion in a little olive oil until it's softened. Tip into the six little quiches. Add the spinach leaves to the frying pan, and cook for a couple of minutes on low until they've wilted. Divide up, and add a little to each quiche. Chuck in three or four cubes of stilton to each tin. Season each quiche with a little salt and pepper.

Crack the eggs into a measuring jug, whizz round with a fork, and add the milk. Pour the mixture (very carefully) into each quiche. I find it's easiest to stand all the little tins on a large baking tray, then (a) you can lift them into the oven easily and (b) if any of the filling does escape you avoid cleaning the floor of the oven...

Bake at 180 degrees C for about 20 minutes, or until they've turned golden brown.

We ate ours with some salad, lots of chutneys and some chips.