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Celebrate Easter in style with these bunnylicious savoury serves from leading children’s cookery author and food expert Annabel Karmel.
Prep Time: 45 minutes
Cook Time: 30 minutes
Makes: 6 quiches
8 mini tortilla wrapsOlive oil2 onions, chopped1 tsp fresh thyme, chopped2 eggs150 ml double cream150 ml milk120g Gruyere cheese, grated
- Preheat the oven to 180C Fan. 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 custard on top. Bake for 20 minutes.
- Cut out the bunny ears from the remaining 2 wraps. Brush the ears with oil and place on a baking sheet. Bake alongside the ramekins for 8 minutes until golden.
- When the custard is set, remove from the oven and insert the ears into the quiche. Decorate with carrot for the bunnies’ nose, chives for whiskers and spring onions for the eyes.
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