Quiche Boats
These boat are such a fun way to serve a quiche to your little one. I've listed the ingredients we used below but you can add any vegetables you like to mix up the flavours or to help use up whatever is left in the fridge.
Allergens 
Milk Free
Nut Free
Servings 12 Boats
Ingredients
- 1 sheet of ready rolled shortcrust pastry
- 8-10 cherry tomatoes chopped
- 3 broccoli florets boiled & then finely chopped
- 1 handful cheese* grated
- 3-4 eggs whisked
Instructions
- Pre-heat your oven to 180c.
- Lay your pastry over the mini loaf mould and gently press down to evenly cover the inside of each mould and pinch the tops to create your boats.1 sheet of ready rolled shortcrust pastry
- Add to the oven for 10 minutes without the filling. (Add baking beans to blind bake the pastry if you have them).
- Meanwhile boil your broccoli for a few minutes until soft.3 broccoli florets
- Once cooked evenly distribute your chopped broccoli, tomatoes and cheese into each boat.8-10 cherry tomatoes, 1 handful cheese*
- Pour over the whisked egg into each boat until it fills the boat just under the top.3-4 eggs
- Bake for another 20-25 minutes or until the boats are browned and bubbling.
Video
Notes
Store any leftover quiche boats in the fridge for 2 days… or freeze for up to 3 months.
They are perfect served cold but if you’d rather serve warm, reheat in the microwave or back in the oven for 10-15 minutes until piping hot all the way through.
