Mini Vegetable Quiche Recipe

This mini vegetable quiche recipe is great fun. You can use any veg you like, the kids can take charge making them, and they're perfect to enjoy as part of a packed lunch.

📝 Ingredients

• 300 g plain white flour (all purpose flour)
• 150 g salted butter (chilled)
• 1 medium free range eggs
• 2 tbsp water (up to)
• 5 medium free-range eggs
• 130 ml whole milk
• 100 g mixed veg (chopped)
• 50 g cheese (grated)
• 5 g fresh parsley (finely chopped)

👨‍🍳 Instructions

1. 1Preheat the oven to 200C (180C fan, 400F).
2. 2Put the plain flour and cubed butter in a mixing bowl. Rub them together to form a coarse crumb.
3. 3Add the egg. Cut through with a knife to combine.
4. 4Add 1-2 tbsp of water, cutting through with the knife until the mixture starts to clump.
5. 5Knead the pastry into a dough.
6. 6Place the pastry on a floured surface and roll out to about 5mm thick.
7. 7Cut out 12 rounds. You may need to gather up the offcuts and re-roll.
8. 8Place the rounds on your 12-hole muffin tray.
9. 9Press the rounds into the tray. Use your thumb to push the edges up to the top of the holes and ensure there’s no air stuck under the pastry. It's a good idea to pop the whole tray in the refrigerator for 10 minutes to chill, if you have time. This will help ensure your cases don't shrink during baking.
10. 10Share the vegetables between the twelve pastry cases.
11. 11Put the milk and eggs in a bowl. Whisk.
12. 12Share the egg mixture between the twelve pastry cases.
13. 13Sprinkle the grated cheese on top.
14. 14Sprinkle with the fresh chopped parsley.
15. 15Bake for about 10 minutes until the pastry is golden and the filling is firm.
16. 16Allow to cool slightly before serving. They can be enjoyed hot or cold.