Tomato And Cheese Mini Quiches - cooking recipe

Ingredients

2 sheets frozen pie crust pastry, thawed
2 None large eggs
1/4 cup heavy cream
2 tbsp milk
3 oz cheddar, grated
12 None cherry tomatoes, halved
8 leaves parsley

Preparation

Preheat oven to 400\u00b0F. Lightly grease eight 3-inch tart pans. Cut eight 4-inch rounds from the pastry and press into pans. Prick pastry bases with a fork. Chill for 10 mins. Bake for 5-6 mins, until lightly golden.
In a bowl, whisk together eggs, cream and milk. Season to taste. Pour evenly into the tart pans and sprinkle with cheese.
Gently press three tomato halves into each quiche and top with 1 parsley leaf. Bake for 10-12 mins, until set.