A quick post on these super-simple mini quiches which are perfect for a summer picnic, afternoon tea or a general snack. As they lack any pastry they are also suitable for people on a gluten-free diet, or for those who can't be bothered to make pastry.
I used the same filling as I've previously written about, caramelised red onion and mushroom, which was divided between 12 cupcake cases lined with grease-proof paper (I was worried about sticking issues but it probably would have been fine without the double layer). The liquid part of the filling was again what I'd use in a regular quiche- 300ml of double cream, 2 eggs, 2 handfuls of emmental cheese, a little salt and a generous grind of black pepper. This was ladled into the cases, and the tray placed into the middle of an oven pre-heated to gas mark 6. The quiches take around 20minutes to cook, and should be golden on top and set, but still have a little bit of a wibble. They also look very light and puffy initially, but will collapse back down as they cool.
Eat hot or cold while being quite surprised that pastry is not absolutely essential for a quiche.