Makes 12
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Tomatoes and Italian sausages make for a classical, tasty Italian-styled dish. The same goes for the quiche.


Basic Mini Quiche Batter

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

Italian Sausage, Tomato and Rosemary Mini Quiche

  • 1 quantity Basic Mini Quiche Batter
  • 3 thin Italian sausages
  • 2 tbsps chopped rosemary leaves, plus extra to serve
  • 100g cherry tomatoes, halved

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. Squeeze sausage mince from casings. Heat a non-stick frying pan over moderate heat. Add sausage mince to pan; cook stirring to break up lumps, for 3 mins or until browned. Stir through rosemary. Cool slightly.


Add sausage mixture to cream mixture in Basic Mini Quiche Batter recipe. Pour into prepared pastry cases. Top with tomato. Bake for 25 mins or until just set at centre. Serve sprinkled with extra rosemary.

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