Valentine's Veggie Hearts - Primula
 
Serves: 4 mini quiches

Valentine's Veggie Hearts

All you need is love… and our Valentine’s Veggie Hearts of course! Celebrate the ones you love with these scrumptious beauties and make the perfect Valentine’s Day lunch!
What you need
What you need
Tube of Primula Original Cheese
  • 2 tbsp Primula Original Cheese
  • 200g diced roasted vegetables: a mix of peppers, red onion and courgette
  • 1 sheet shortcrust pastry
  • 2 eggs
  • 150ml double cream
  • 40g sundried tomatoes, diced
  • 1 tbsp chopped fresh parsley
How you do it
How you do it
  • Preheat oven to 180c.
  • Unroll the pastry and cut out sections big enough for each tin, allowing 2-3cm extra around the edges.
  • Lay the pastry over the tins and gently press into the corners. Trim off any excess.
  • Prick the base of the pastry with a fork a few times and fill with baking beans or dried chickpeas.
  • Repeat with all tins.
  • Bake for 15 minutes, until cooked but not golden.
  • Remove from the oven.
  • Whisk the eggs and cream together in a bowl.
  • Add the parsley, tomatoes, Primula Original Cheese and roasted vegetables. Season to taste with salt and pepper and mix well.
  • Carefully remove the baking beans from the bases.
  • Fill each quiche with filling to just below the edge.
  • Bake for 20 minutes, until the centre is almost set.
  • Allow to sit for 10 minutes before serving.
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