Mini quail egg quiches
Item 1 of 1
These delightful bites certainly look the part and, best of all, they're incredibly easy to prepare. The amounts here will make 4 canapé-sized quiches, but the recipe is easily scaled up to cater for a crowd.
First published in 2021
discover more:
Ingredients
Metric
Imperial
- 4 wonton skins
- vegetable oil, for deep-frying
- 4 quail eggs
- chopped chives, to garnish
- lemon zest, to garnish
- sea salt
SAVE RECIPE
Equipment
- 6.5cm egg tart tin 4
Method
1
Bring a deep-fat fryer or deep pan of oil to 180°C. Cut the wonton wrappers into discs, then use them to line mini metal tartlet moulds, ensuring they’re pushed tightly into the grooves. Carefully lower the tartlet moulds into the oil and deep-fry for a minute or 2 until the wonton wrappers crisp up. Carefully lift out of the oil and drain on kitchen paper
- vegetable oil, for deep-frying
- 4 wonton skins
2
Preheat an oven to 180°C/gas mark 4. Crack the quail eggs into the wonton wrappers, then transfer to the oven and bake for 4 minutes
3
To serve, carefully lift out the tartlets from their moulds and cover with chopped chives, lemon zest and sea salt
- chopped chives, to garnish
- lemon zest, to garnish
- sea salt
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024