Makes 12
Prep Time
Cook Time
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Capture the fragrance of herbs and spices in this mini quiche. With ingredients like paprika, oregano and parsley, this cheesy quiche will surely not disappoint.


Basic Mini Quiche Batter

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

Roasted Tomato & Oregano Mini Quiche

  • 1 quantity Basic Mini Quiche Batter
  • 350 g mixed cherry and teardrop tomatoes, halved
  • 2 tbsps light olive oil
  • 2 tsps smoked paprika
  • 2 tsps dried oregano
  • 125 g fresh ricotta, broken into 12 chunks
  • 1 tbsp chopped flat-leaf parsley, 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 the above recipe directs. Preheat oven to 200 C. Line an oven tray with baking paper. Combine tomatoes, oil, paprika and oregano in a bowl. Place on prepared tray; bake for 10 mins or until collapsed slightly.


Reduce oven temperature to 160 C fan-forced. Add tomato 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 sprinkled with parsley.



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