Mini Vegetable Quiche Recipe

Ingredients

• 300 gplain white flour
• 150 gsalted butter, chilled
• 1 mediumfree-range egg
• up to 2 tbspwater
• 5 mediumfree-range eggs
• 130 mlwhole milk
• 100 gmixed vegetables, chopped
• 50 gcheese, grated
• 5 gfresh parsley, finely chopped

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (180°C fan, 400°F).

2. 2

   Rub in butter

   Put the flour and cubed chilled butter in a mixing bowl. Rub them together until the mixture resembles coarse crumbs.

3. 3

   Add the egg

   Add the egg and use a knife to cut it through the flour mixture.

4. 4

   Add water

   Add 1–2 tablespoons of water, cutting through with the knife until the mixture begins to clump.

5. 5

   Form the dough

   Knead the mixture into a pastry dough.

6. 6

   Roll the pastry

   On a floured surface, roll out the pastry to about 5 mm thick.

7. 7

   Cut the rounds

   Cut out 12 rounds, gathering and re-rolling the scraps if needed.

8. 8

   Line the tray

   Place the pastry rounds in the 12-hole muffin tray.

9. 9

   Press into holes

   Press each round into a hole, pushing the edges up to the top with your thumb and checking that no air is trapped beneath the pastry. If time allows, chill the tray in the refrigerator for 10 minutes to help the pastry hold its shape during baking.

10. 10

    Add the vegetables

    Divide the chopped vegetables among the 12 pastry cases.

11. 11

    Whisk the filling

    Whisk the milk and five eggs together in a bowl.

12. 12

    Fill the cases

    Share the egg mixture evenly between the 12 pastry cases.

13. 13

    Top with cheese

    Sprinkle the grated cheese over the fillings.

14. 14

    Add the parsley

    Sprinkle the finely chopped fresh parsley on top.

15. 15

    Bake until set

    Bake for about 10 minutes, until the pastry is golden and the filling is firm.

16. 16

    Cool before serving

    Leave the quiches to cool slightly before serving. They can be eaten hot or cold.

What are mini vegetable quiches?

Quiche is a savoury tart with an egg-based filling, with roots in French cooking and a long place in British home kitchens. These small versions fit the same idea into individual pastry cases.

Here, a simple flour-and-butter pastry holds mixed vegetables, milk and egg, finished with cheese and parsley. Their small size makes them easy to portion for lunchboxes or a light meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 241 calories, 7g protein, 21g carbs, 14g fat.

The pastry flour supplies much of the carbohydrate, while butter and cheese contribute much of the fat; the eggs, milk and cheese provide protein. Pair a couple of mini quiches with salad or extra vegetables for a more varied plate.

Making the pastry

Cold butter: rubbing it into the flour by hand creates the coarse crumbs that become the pastry base. Work until the butter is evenly distributed, without warming it more than necessary.

Water: add it gradually, using only enough for the mixture to start clumping. Too much can make the dough sticky and harder to roll.

Shaping the cases

Even rounds: rolling the dough to about 5 mm gives the cases a consistent thickness. Re-roll the scraps gently to make the remaining rounds.

Tray fit: press each round into its muffin hole and push the pastry up to the rim. Check underneath for trapped air, which can leave the base uneven; the optional 10-minute chill helps the cases keep their shape.

Choosing the vegetables

Chopped pieces: keep the mixed vegetables small so they can be divided between the 12 cases and sit comfortably in the filling. The recipe leaves the choice of vegetables open.

Even portions: share the vegetables across the cases before adding the egg mixture. This helps each mini quiche get a similar balance of filling.

Filling and doneness

Egg mixture: whisk the five eggs with the milk, then pour it evenly over the vegetables. Leave room for the filling rather than filling the pastry cases beyond their edges.

Baking cue: bake for about 10 minutes at 200°C (180°C fan), looking for golden pastry and a firm filling. The quiches should be set before you take them out.

Serving and packing

Cooling: let the quiches cool slightly before lifting or eating them, as the filling is hot straight from the oven. They can be served warm or cold.

On the plate: pair them with a green salad or crunchy vegetable sticks for a simple lunch. For a packed lunch, cool them fully before packing.

Recipe notes & tips

• Keep the butter chilled until you are ready to make the pastry.
• Add the water a little at a time so the dough does not become wet.
• Flour the work surface lightly to help roll the pastry without sticking.
• Press the pastry into the corners of each muffin hole and check for trapped air.
• Divide the vegetables and egg mixture evenly between all 12 cases.
• Use both the golden pastry and firm filling as cues that the quiches are ready.

Variations

• Change the vegetables: use another finely chopped mix that fits comfortably in the pastry cases.
• Try a different cheese: replace the grated cheese with another variety you enjoy.
• Add herbs: swap the parsley for another finely chopped fresh herb.
• Make them meatier: add a little cooked, finely chopped bacon to the vegetable filling.
• Serve with salad: add leafy greens and a simple dressing for a fuller lunch.

Common mistakes to avoid

• Warm butter: it can make the pastry harder to handle; start with chilled butter as specified.
• Too much water: wet dough can be sticky; add it gradually and stop once the mixture clumps.
• Uneven pastry: thin spots may not support the filling well; roll to about 5 mm and cut consistent rounds.
• Trapped air: bubbles beneath the cases can distort their shape; press the pastry firmly into each hole.
• Overfilled cases: the egg mixture may spill over the pastry; divide it carefully among all 12 holes.
• Underbaked filling: a runny centre needs more time; bake until the filling is firm and the pastry is golden.

How to store

Once fully cool, store the quiches in an airtight container in the refrigerator and eat within 2 days. Reheat in an oven until hot throughout, or enjoy them cold; avoid packing them while still warm.

Frequently asked questions