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Venison and Steak Quiche

June 04, 2021

Cheers to @foodhantravel for this showstopper of a recipe that can easily serve a crowd without a hitch. Hannah says, “I absolutely love a mini quiche - it's perfect for breakfast, lunch, dinner or just a good old snack! This recipe is particularly FAB because I used delicious charcuterie from Ember Snacks. This recipe uses the Steak Slices and Venison Slices but any you fancy would work.”

For more delicious recipes like this, head on over to our recipe collection.

Prep time: 30 mins

Cook time: 25 - 30 mins 

Serves 12 

Ingredients:

  • 1 pack of ready rolled shortcrust pastry
  • 8 eggs
  • 240ml double cream
  • Salt & pepper
  • 1 tsbp of cornflour
  • 50g grated gruyere cheese 

     Venison & Spinach Filling

  • 50g Venison Slices
  • 1 large handful of cooked spinach (wilt in a pan with butter)

      Steak & Mushroom Filling

  • 50g Steak Slices
  • Handful of baby button mushrooms (fried in butter and garlic)

Instructions:

This recipe makes 6 standard tarts using individual tart tins and 6 mini quiches using standard cupcake tins. If you don't have the tart tins and want to use purely cupcake/muffin tins then they should make up to 20! Otherwise using tart tins should make about 9.

  1. Heat your oven to 160°C fan or 175°C standard. Unwrap your pastry and roll out until just slightly thinner than it comes, you want it so you can just see the light through it. If you want to make ones using tart tins, use some kind of dessert bowl sized object to cut out 6 circles and then press these into the tart tins. If you want to make them using standard cupcake tins then cut out as many circles using a pint glass and press down into the muffin tins so they come up at least 3/4 of the way up the sides.
  2. Use a fork and prick the bottom of pastry (this is to make sure you don't get any air bubbles) then pop into the fridge for approx 2 hours or freezer for 30 mins
  3. While waiting for the pastry, make the egg mixture. Whisk up the eggs in a jug and then add the cream, season with salt and pepper.
  4. Once the pastrys are suitably frozen/chilled, get them out and immediately assemble. First, brush a little cornflour over each of the tarts then put a thin layer of grated gruyere on the bottom of the tart (this is to ensure no soggy bottom!) 
  5. Now pour enough of the egg mixture until the pastry cups are about 3/4 of the way filled. Then add your toppings for each pastry.
  6. Add a little extra grated cheese on top if you fancy, then bake in the oven for 25-30 mins if using tart tins or 15 mins for the cupcake tins until they look like the picture above!

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