I was very excited to arrive home from the Stanley & Nelson kitchen on Friday to find my cooler bag full of a Gourmet Garden goodies. Of course I had to try one of the tubes so I made some garlic bread with the crushed garlic.For Harvey’s birthday afternoon tea on Sunday I made mini quiches with Gourmet Garden’s basil. Ingredients
2 sheets short crust pastry
1/2 cup milk
1 tsp basil paste
Salt and pepper
12 cherry tomatoes, halved
Cut 12 circles from the pastry sheets and push into a greased muffin tray.
Whisk the eggs, milk, basil and seasoning in a jug and pour evenly between each pastry case. Put tomatoes in each quiche.
Season with pepper and add grated cheese on top.
Bake at 180 degrees for 20 minutes, or until browned.