AFTERNOON TEA FAVOURITES

Put the kettle on and lay on a spread of bite-size quiches, blueberry scones and a crowd-pleasing teacake with raspberry frosting

Mini quiches

MAKES 18-20 PREP 30 mins plus 30 mins chilling COOK 50 mins EASY 

300g shortcrust pastry plain flour, for dusting

4 rashers back bacon, fat trimmed, chopped vegetable oil, for frying

100g gruyère, grated

2 medium eggs

125ml double cream

You’ll also need

18-20 mini tartlet tins 

1 Roll the pastry out on a lightly floured surface until very thin. Cut out circles that are 1cm larger than the holes of a tartlet tin. Line the holes with the pastry (bake in batches if you don't have two tins), pressing into the base and up the side. Re-roll any offcuts and make more until you've used up all the pastry. Chill for 30 mins (if baking in batches, chill the offcuts, too).

2 Heat the oven to 200C/180C fan/ gas 6. Line each pastry case with a piece of foil and fill with baking beans. Bake for 10 mins, then lift out the foil and beans and bake for another 5 mins. Meanwhile, fry the bacon in a little oil until crisp.

3 Divide the bacon and half the cheese between the cases. Beat the eggs and cream together, then pour over the bacon and cheese until the cases are almost full. Scatter over the remaining cheese. Bake for 20-25 mins until golden and puffed up. Leave to cool, then chill before serving. Can be made a day ahead.