star-shaped quiches for a renewed start

it's easy to forget the simple pleasures of cooking when one is back in the comfort of home, with dear mum-sy being there to tend to my every meals. and what's cooking in my hometown of Singapore, where good food comes in abundance and may even be cheaper than cooking at home?

but just when i thought of letting this old blog die on its own with the demise of my cooking days, the appearance of a follower and comment for this blog sparked off a new desire to maintain this blog alive to some extent(thanks abby even though i don't know you!)...and perhaps in keeping up with this, continue to hone my culinary skills so that i may continue to be a blessing for my friends and family in this area.

and since i haven't been cooking of late...i thought i would share this simple veggie quiche that i've made for jadey's hen's party last december...and the portions might not be accurate since this was such a long time ago and i hadn't followed a true recipe in making this...so i do advise: GO WITH YOUR INSTINCTS and TASTEBUDS!



Ingredients:

Veggy filling
-1 sweet potato, cubed
-1/2 red capsicum, cubed
- 2 cloves garlic, minced
- 1 medium onion, cubed
-1/4 pumpkin (about 200g), cubed
-1 small eggplant, cut into large wedges
- some sundried tomatoes, striped

Egg filling
-1/4 cream
-150g fetta/ other cheese of your preference
-4 eggs, beaten

Pastry:
- use either short crust/ puff pastry according to preference

Steps:
1) Rub all the chopped veggy filling ingredients with salt, pepper, mixed herbs and sweet paprika powder. Drizzle over olive oil to cover.

2) Roast the veggy filling in preheated oven of about 200 degree celcius for about 15 minutes? or till fragrant smell comes out from oven and veggy is softer but not burnt:)

3) Meanwhile, cut out each sheet of the pre-made pastry into 9 squares of equal sizes and line them on greased muffin cups/ other small cute baking devices you might possess.

4) Blind bake the pastry cases in the oven for about 5 minutes.

5) beat the 4 eggs, cream and fetta cheese tog. add some more paprika and mixed herbs and very small sprinkle of chicken/veg stock seasoning

6) distribute the veggy filling amongst all your pastry cases. add in egg mixture. careful not to overspill!

7) bake the mini quiches in preheated oven of 170 degrees till the egg mixture is solid (about 10 to 15 minutes)

P.S: i've made use of the awesome star shaped silicon mould that jadey gave me in baking this to get the unique shape! thankful for just-because presents!:)