Makes 12
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Bask in the strong and distinct taste of onion and feta with this caramelised onion and feta quiche recipe, served in small and delightful quiche crusts with a zing.


Basic Mini Quiche Batter

  • 3 sheets frozen shortcrust pastry, thawed
  • 3 eggs, at room temperature
  • 2 tbsps cream

Caramelised Onion and Feta Mini Quiche

  • 1 quantity Basic Mini Quiche Batter
  • 30g butter
  • 2 medium red onions, thinly sliced
  • 1 tbsp balsamic vinegar
  • 125g firm feta, crumbled
  • Lemon wedges, to serve

Basic Mini Quiche Batter
Prep 10 mins + 10mins to chill | Cook 10 mins | Makes 12

1. Preheat oven to 180 C. Grease a 12-hole (1/3-cup) muffin tray. Using an 11.5-cm round cookie cutter, cut 12 discs from pastry. Line prepared holes with pastry. Chill for 10 mins.

2. Line pastry with baking paper. Cover the base with dried beans, rice or pie weights. Bake for 5 minutes. Remove weights and paper. Bake for a further 5 mins
or until just coloured.

3. Reduce oven temperature to 160 C. Whisk eggs with cream in a jug. Continue as per recipe of choice that follows.


Prepare Basic Mini Quiche Batter as recipe directs. Melt butter in a frying pan over moderate heat. Add onion; cook and stir for 5 mins or until soft. Add sugar and vinegar; cook and stir for a further 5 mins or until caramelised. Cool slightly.


Add onion mixture to cream mixture in Basic Mini Quiche Batter recipe. Pour into prepared pastry cases. Top with feta. Bake for 25 mins or until just set at centre. Serve with lemon wedges.

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