Mini quiche recipe has arrived. My first time making pie pastry and I must say I am quite happy with the result. To be fully honest, I had two attempts, as in the first batch I added too much salt. I got it right the second time though! These are perfect to have for lunch with a side of salad or as a quick bite if you're in a rush. I will certainly be making these again soon!

for the base:
-175g flour
-pinch salt
- 75g butter
-(splash) water
for the filling:
-2 eggs
-1/2 cup mushrooms
-1 1/2 tbsp milk
-garlic powder
-chopped rosemary
-75g cheddar cheese

Let's start with the pastry! In a big bowl sieve the flour, add a pinch of salt and the 75g of butter. I don't have a mixer so I just used my hands to mix everything together. Once it has started to look like bread crumbs pour a tiny bit of water and continue mixing until it is all nicely combined. Careful you don't add too much water as you'll end up with a very sticky dough. If you do though, just add some extra flour and you'll be good to go. Bring the dough into a ball, cover the bowl with a towel and refrigerate for an hour or so.
Once you're ready, take the dough and roll it out until it is not too thin but not too thick either. Place the dough in the little tart tins (or in a big one if you don't have the small ones) and cut the edges off. Place in the oven at 200° for 10-15mins. We won't be fully cooking the pastry now as it will have time to cook further once we've poured in the egg mix.
For the filling, beat your eggs well, and then simply add the rest of the ingredients. Chop the mushrooms up and throw them in there. Add the milk, salt/pepper, garlic powder, a little bit of dried basil, some chopped fresh rosemary, grated cheddar and a pinch of paprika for a little extra colour. Mix all together and then you're ready to fill your tart tin(s).
Last step if to fill the pastry with the egg mixture that you prepared. Cook that at 200° for another 25-30mins or until your tart(s) look golden brown. And that's pretty much it!
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