Mini quiche

These mini quiche are quick and easy to make and best thing is you can make a batch of them, freeze them and defrost them whenever you need them!

I made these ones with red pepper, but you can use, mushrooms, tomato, onion.

Recipe makes 10-12 mini quiche ( depending on how thick you roll the pastry out!)


8oz plain flour

4oz softened butter


Quiche filling 
5x eggs

Dash of milk

300g grated cheese

1/2-1 pepper

Grease a muffin tin and preheat the oven to 180 degrees
To make the pastry: 
Measure the flour and softened butter into a bowl and rub together until you have formed bread crumbs.

Slowly add tepid water to bring the mixture together.

Then chill for at least 30 mins ( I usually make this the night before )

To make the filling:
Beat the eggs, add a dash of milk.

Add 100g of grated cheese and the chopped pepper/mushrooms/tomato

Roll the pastry out to about 1/2 cm thick.
Cut out circles with a glass or saucer. And place into the muffin tin.

Pour the egg mixture into the pastry cases.

Sprinkle some cheese on top of the egg mixture.

Bake in the oven for 20 mins.

Remove from the tin and place on a cooling rack.

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