AFTER-SCHOOL SNACKS

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

Mini quiches

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

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).