Arcuisine: Mini Quiche Tart Pie Dishes, 12

Some ideas for these dishes includes:

Mini Quiche Lorraine (Savoury Classic) The fluted glass edges will beautifully showcase the layers of a classic Quiche Lorraine. The Crust: Use store-bought shortcrust pastry or a homemade buttery dough. Cut circles slightly larger than 11cm to allow for the 2.5cm sides. The Filling: For 6 dishes, whisk 3 large eggs with 150ml heavy cream or full-cream milk. Season with salt, pepper, and a pinch of nutmeg. Add-ins: Sprinkle crispy bacon bits, a little sautéed onion, and grated Gruyère or Cheddar cheese into the base of each crust before pouring the egg mixture over. Baking: Bake at 180°C for 20–25 minutes until the centres are set and the tops are golden. 

Individual Seasonal Fruit Tarts (Sweet) These glass dishes are excellent for fruit tarts because you can see the golden-brown crust through the sides. The Shell: Blind bake your sweet pastry shells first. Use pie weights or rice to keep the bottom flat during the initial bake. The Filling: Once cooled, fill the shells with pastry cream or a simple mixture of whipped cream and custard. The Topping: Top with sliced seasonal South African fruits like figs, mango, or berries. Brush with a little melted apricot jam for a professional-looking glaze. 

Crustless Zucchini & Feta Bake (Low-Carb) If you want to skip the pastry, these dishes are deep enough for a crustless "frittata-style" bake. Ingredients: Grated zucchini (squeezed dry), crumbled feta cheese, chopped mint, and spring onions. Method: Grease the glass dishes well with butter or olive oil. Fill with the vegetable mix and top with an egg and cream custard. Baking: Bake at 180°C for about 20 minutes. Since there is no crust, these are even faster to prepare for a light lunch.