Clodagh McKenna's Picnic Quiches
To round off a week of seaside cooking from our chefs, Clodagh is live from Barry Island in Wales, home of one of the nation’s favourite comedies, Gavin and Stacey. Clodagh’s cooking up quiche pies using Welsh Black Bomber cheese, perfect for any seaside picnic.
Clodagh McKenna's Picnic Quiches
Makes 6
Ingredients
1 sheet rolled puff pastryOlive oil 200g diced pancetta 2 spring onions, thinly sliced6 eggs 50g Snowdonia Black Bomber Cheddar cheese, or Cheddar, grated1 tbsp flat leaf parsley, chopped Sea salt and freshly ground black pepper Egg and milk, to glaze
Method
1. Preheat the oven to 180oC fan.
2. Grease a 6-hole muffin tin. Roll out the pastry so that it covers a muffin tin, and carefully lay it over the tin. Place a second muffin tin on top and gently press the upper muffin tin down, then remove - this will press the pastry into the cups of the lower tin. Place the pastry in the fridge to chill.
3. Set a frying pan over a medium heat and add 1 desert spoon of olive oil. Once warm add the pancetta and cook until crips, for about 8 minutes.
4. Remove the pastry from the fridge. Beat the eggs together and pour a little in to each pastry cup. Sprinkle each tart with pancetta, spring onion, Cheddar cheese, and parsley. Season with salt and pepper.
5. Using a pastry cutter or knife, cut squares around each quiche. Fold the edges in over the top of the quiches. Whisk the remaining egg with a splash of milk and lightly brush the tops of the pastry.
6. Bake in the oven for 20 minutes.