How to Make Mini vegetable quiches

Ingredients

• 11 oz (300 g) gluten-free shortcrust pastry
• cornflour, for dusting
• 2 tbsp olive oil
• 1 large onion, peeled, finely sliced
• 9 oz (250 g) crème fraîche
• 7 fl oz (200 ml) whole milk
• 4 large free-range eggs
• 4 oz (110 g) Cheddar, grated
• 11 oz (300 g) frozen peas, thawed
• 5 rosemary sprigs, leaves only, roughly chopped
• a small bunch tarragon, leaves only, chopped
• salt and freshly ground black pepper

1. Preheat the oven to 170°C/Gas Mark 3.
2. Roll out the pastry on a lightly floured surface 7.5 mm (1/3 in) thick. Cut out 8 pastry rounds and use to line tartlet cups or quiche moulds. Cut away any excess and prick the bases with a fork. Chill.
3. Heat the olive oil in a pan, add the onion and a pinch of salt and fry until golden-brown.
4. Beat together the crème fraîche, milk, eggs, Cheddar and plenty of salt and pepper in a jug. Pour half the mixture into a bowl and stir in the peas and most of the rosemary. Add the onions to the remaining mixture in the jug, stirring briefly.
5. Ladle the pea filling into half of the pastry cases and top with the remaining rosemary. Ladle the onion filling into the remaining cases and top with chopped tarragon. Bake for about 30-40 minutes until the pastry is cooked through and the filling is set with a slight wobble when poked.