Mini Quiches


Quiche is such a family staple for us, not only is it relatively quick and easy to make, but is can be amended to be vegetarian, luxurious or simple as well as being suitable to be mass produced for parties either in the mini form or as wonderful great slabs.  To make into mini quiches cut rounds of pastry and press into patty pan trays, pouring in the filling directly to cook, no need to pre-bake the pastry.

The quantities below are for a standard family quiche, however this is easily scalable and make two side by side which is great if you want variety.  I use my basic Good Butter Pastry recipe for this because it is what I was taught to make as a child... please don't feel obliged though!  If you have a good frozen or pre-prepared pastry go for it.


Good Butter Pastry


250 grams of Butter – very cold

250 grams plain 00 bakers flour or gluten free baking flour

1 egg yolk

1 teaspoon of lemon juice

A pinch of salt

Pre-heat oven to 220°C

Use a butter knife to cut the chilled butter through the flour until it is almost at breadcrumb consistency.  Add the lemon juice and salt, and if necessary a tiny amount of iced water – just enough to bring the pastry into a good dough.  As soon as the dough forms a ball, place in a bowl and refrigerate for at least 15 minutes.  Remove from the fridge – if you have stone work surfaces or a marble pastry slab use these to roll out your dough.  If not, or it is a particularly warm day, place a baking sheet in the freezer until very cold and use this as your work surface.  Carefully roll out the pastry to the desired thickness and drape over a well greased pan.   Allow for some shrinkage, weigh pastry down with rice on baking paper or pastry weights.  Bake at 220°C or until golden.

For the filling:

4 eggs

1 cup of full cream milk

1 ½ cups double cream, sour light cream or crème fraiche

1 tablespoon of cornflour

¾ cup grated cheese (preferably gruyere or a strong cheddar)

¼ teaspoon mustard powder

½ cup white wine

2 onions or 2 leeks finely diced

2 tablespoons of thyme

3 rashers of bacon

Salt and pepper to taste

Line a quiche flan or pie dish with your pastry and chill for 30 minutes.  Par bake to ensure base if flaky cooked through.

Sauté onions, with thyme and bacon in a little butter until they are just starting to brown.  Deglaze pan with white wine and season to taste.  Allow to cool.

In a mixing bowl, combine milk, eggs, cream, cornflour and mustard powder and whisk well.  Sprinkle bacon and onion mix over the prepared pastry base and carefully pour over the egg mix.

Sprinkle the top of the quiche with grated cheese and a few sprigs of thyme.

Bake at 180°C for about 40-45 minutes or until golden on top and the centre of the quiche is just set.

Filling Variations:

Vegetarian – omit bacon and substitute with a strong flavoured vegetable such as diced capsicum, asparagus, sautéed mushrooms or spinach.

Salmon or smoked salmon quiche is also wonderful – reduce the amount of cream to 1 cup however as it is very rich.  Sprinkle the tops of the quiche with dill before baking.  Adding prawns makes this recipe  especially lovely!

Spinach and Feta – use feta cheese in place of the Gruyere.  Use a large bunch of spinach sautéed down with the onions.

Roast Tomato – This recipe is best made as one large quiche.  Oven roast quartered Roma tomatoes on a baking sheet with plenty of salt, pepper and basil. Fill the quiche base with the egg mix then place the tomato pieces on the top and add extra sharp parmesan before cooking.