Mixed Mini Quiches

Mixed Mini Quiches

By The Weekly  ,

November 1, 2016

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These mini quiches, that come in 2 different fillings, are great finger food for an afternoon gathering or even an Mother's day celebration!

  • Prep: 20 mins
  • Cook: 25 mins
  • Yields: 24 Mini Quiches


1¼ cups plain flour

150 g chilled butter, chopped

1 egg-yolk, plus 3 eggs extra

1-2 tbsps iced water

6 grape tomatoes, sliced

3 asparagus spears, thinly sliced, blanched

50 g blue cheese, crumbled

¼ cup thickened cream

2 tbsps parmesan, finely grated

Chervil sprigs, to serve


1Process flour and butter until it resembles fine breadcrumbs. Add yolk and water and pulse until dough just starts to come together. Turn onto a lightly floured surface. Knead lightly until just smooth. Wrap in plastic wrap. Chill 1 hour.

2Grease two 12-hole shallow patty pans. Roll pastry between two sheets of baking paper until 3 mm thick. Using a 7 cm round cutter, cut pastry and use to line recesses. Chill 30 mins.

3Preheat oven to hot, 200 C. Bake blind 10 mins. Remove filling and bake a further 6-8 mins until golden. Cool slightly.

4Divide tomato slices among 12 pastry shells, then divide asparagus and blue cheese among remaining shells. In a jug, whisk extra eggs, cream and parmesan together and season to taste.

5Spoon into pastry shells. Bake 8-10 mins until set. Serve garnished with chervil sprigs.

TIP: These can be prepared ahead and reheated in a slow oven, 150 C, 5-10 mins. If liked, use ready-made short crust pastry.

Photo: Rob Shaw/Bauer

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