Pineapple and Cheese Quiches

From Easy & Delicious Recipes facebook page. Thanks for the link Leila, they made a delicious breakfast and would also be great for lunch! Anne

2 sheets frozen shortcrust pastry, thawed; 1 cup crushed pineapple, well drained; 1 1/2 cups grated tasty cheese; 4 eggs; 1 cup thickened cream; 1/4 tsp salt; 1/4 tsp white pepper

Preheat oven to 180°C fan forced.

Lightly grease a 12 hole muffin tin. Cut pastry into rounds and line the muffin holes (I used small quiche tins), pressing gently into the sides. Prick bases lightly with a fork.

In a bowl, whisk the eggs and thickened cream until well combined. Stir in the grated tasty cheese, crushed pineapple, salt, and white pepper. Spoon the filling evenly into the pastry cases.

Bake for 20 to 25 minutes, until set and lightly golden on top. Remove from oven and allow to cool slightly before removing from the tin.

Serve warm or at room temperature.