Quiches or tartlets are a great hand-to-mouth food that is perfect on the rail for an inshore race. You can have them made already, in the fridge, or icebox (or even just a coolbag stashed away somewhere), and have them cold on a hot day, or warm them up for the railmeat to enjoy! These ones are simple, and most people will love them. And they’re easy to make vege-friendly.
Grease a muffin tin well. I also recommend lining it with baking paper too to be extra sure that they won’t stick.
Drizzle some baby tomatoes with olive oil, balsamic vinegar, and perhaps some herbs and put in a moderate over until softened. About 30 minutes. Let cool.
Mix together some eggs, and a dash of cream. Add any herbs you might want, as well as some salt and pepper. A rough guide is an egg per tartlet, and a teaspoon or two of cream per egg. Or you can just crack an egg into each muffin hole, whole.
Cut out a circle of puff pastry that is wide enough to push into the muffin hole and come up the sides high enough to contain some mixture. It doesn’t have to come all the way up the sides, especially if you have a deep muffin tin, like this one.
Add some filling ingredients, such as a baby tomato and some prosciutto, then top up with some of the egg mixture. Try not to let the mixture flow over the pastry edge, otherwise you will end up with the pastry sticking to the tin, as well as not puffing up.
Bake in a moderate oven for 20 minutes or until cooked.
These also make great additions to a picnic. We took some to see the Melbourne Symphony Orchestra in the Sidney Myer Music Bowl, and they went down a treat, along with some Champagne and a cheese platter!
Come up with your own fillings, and let us know your favourite in the comments below.