Why not try these bunnylicious savoury serves this spring? These mini bunny quiches also make for a great alternative in your picnic spread.
Ingredients
8 mini tortilla wraps
Olive oil
2 onions, chopped
1 tsp fresh thyme, chopped
2 eggs
150ml double cream
150ml milk
120g Gruyere cheese, grated
, Olive oil
2 onions, chopped
1 tsp fresh thyme, chopped
2 eggs
150ml double cream
150ml milk
120g Gruyere cheese, grated
Decoration
Carrots
Chives
Spring onions
Chives
Spring onions
Method
- Preheat the oven to 180C Fan / 200C / 400F / Gas Mark 6. Grease 6 size 1 ramekins with oil. Trim the tortilla wraps to 14cm diameter circles. Line the ramekins with the wraps, pushing them into the bases and up the sides.
- Heat 1 tbsp of oil in a saucepan. Cook the onions for 10 minutes until soft. Spoon into the ramekins. Sprinkle with the thyme, mix the eggs, cream and milk together in a bowl. Season. Divide the Gruyere between the cases. Pour the mixture on top. Bake for 20 minutes.
- Cut out the bunny ears from the remaining 2 wraps. Brush the ears with a little oil and place on a baking sheet. Bake alongside the ramekins for 8 minutes until golden.
- When the mixture is set, remove from the oven and inset the ears into the quiches. Decorate with carrot for the bunnies’ nose, chives for whiskers and spring onions for the eyes.
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