Makes 12
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A vegeterian, meat-free mini quiche recipe using mushroom, garlic and tomato that reminds you of tangy pasta but in buttery crust.


Basic Mini Quiche Batter

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

Mushroom and Pesto Mini Quiche

  • 1 quantity Basic Mini Quiche Batter
  • 30g butter
  • 250g button mushrooms, thinly sliced
  • 2 cloves garlic, crushed
  • ¼ cup sun-dried tomato pesto

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 mushroom; cook and stir for 5 mins or until tender. Add garlic; cook and stir for 30 secs, or until fragrant. Cool slightly.


Add the mushroom mixture to cream mixture in Basic Mini Quiche Batter recipe. Pour into prepared pastry cases. Bake for 25 mins or until just set at centre. Serve topped with pesto.

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