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This mini vegetable quiche recipe is great fun. You can use any veg you like, the kids can take charge in making them, and they're perfect to enjoy as part of a packed lunch.
Here's how to make 12 light, creamy quiches with crumby pastry cases.
Ingredients
For the pastry
- 300 g (10.6 oz) plain white flour (all purpose flour)
- 150 g (5.3 oz) slightly salted butter chilled
- 1 medium free range eggs
- 2 tbsp water up to
For the filling
- 5 medium free-range eggs
- 130 ml (4.4 floz) whole milk
- 100 g (3.5 oz) mixed veg chopped
- 50 g (1.8 oz) cheese grated
- 5 g (0.2 oz) fresh parsley finely chopped
Instructions
Preheat the oven to 200C (180C fan, 400F).
Put the plain flour and cubed butter in a mixing bowl.
Rub them together to form a coarse crumb.
Add the egg.
Cut through with a knife to combine.
Add 1-2 tbsp of water, cutting through with the knife until the mixture starts to clump.
Knead the pastry into a dough.
Place the pastry on a floured surface.
Roll the pastry to about 5mm thick.
Cut out 12 rounds. You may need to gather up the offcuts and re-roll.
Place the rounds on your 12-hole muffin tray.
Press the rounds into the tray. Use your thumb to push the edges up to the top of the holes and ensure there's no air stuck under the pastry.
It's a good idea to pop the whole tray in the refrigerator for 10 minutes to chill, if you have time. This will help ensure your cases don't shrink during baking.
Share the vegetables between the twelve pastry cases.
Put the milk and eggs in a bowl.
Whisk.
Share the egg mixture between the twelve pastry cases.
Sprinkle the grated cheese on top.
Sprinkle with the fresh chopped parsley.
Bake for about 10 minutes until the pastry is golden and the filling is firm.
Allow to cool slightly before serving.
They can be enjoyed hot or cold.
The beauty of these quiches is that you can add any other veg you like - or even seeds and pulses - they're just so easy to customise!
Are you tempted to make them?
Pointers, tricks and troubleshooting tips for the perfect mini vegetable quiches
Are these mini vegetable quiches easy to make?
Yes, these quiches are really easy to make!
The filling is a simple mixture of eggs, milk, frozen chopped veg and a scattering of parsley.
Meanwhile, the shortcrust pastry is made using my foolproof recipe. You’ll just rub butter and flour together, add an egg and a drop of water and form into a dough.
Make sure you roll your pastry nice and thin, so it gets crips and there’s plenty of space for all the lovely filling.
Will I need any special equipment to make this mini vegetable quiche recipe?
No, you won’t need any special equipment to make these little quiches, just weighing scales and measuring spoons, a kitchen knife and chopping board, a mixing bowl and whisk, a butter knife, a cookies cutter and a twelve-hole muffin tray.
If you don’t have a cookie cutter in the correct size for your muffin tins, you could use a jar, cup or small bowl as a guide and cut around it with a sharp knife.
Do I have to make my own pastry?
If you want to make this recipe a bit speedier, you could use store-bought pastry.
You can buy shortcrust pastry, chilled or frozen, as a block or ready rolled. This recipe is for small, individual quiches, so if you buy ready rolled, you may wish to roll it a little thinner than it comes in the packet, depending on the brand.
Premade pastry is completely fine if you are in a hurry - but homemade pastry with butter is delicious and well worth the extra effort!
How can I tell if my eggs have gone bad?
Once you bring your eggs home from the store, you should put them straight into the fridge.
The simplest way to check an egg for freshness is to place it in a glass of water. The freshest eggs sink to the bottom and lie on their side. If your egg sinks but stays vertical, it is not so fresh but is perfectly usable and safe. Any eggs that float have gone bad, and must be discarded.
Always discard any eggs that are cracked in the box, or that smell. Fresh eggs do not smell of anything, bad eggs may have a sulphur-like, gas-like or sour odour.
Egg safety varies from country to country and you should always seek country-specific advice.
You can get more https://www.nhs.uk/live-well/eat-well/eggs-nutrition/ from the NHS Live Well website.
Note: this website does not offer medical advice and you should always check with your health professional.
Are mini vegetable quiches suitable for vegetarians?
Yes, there are no meat, poultry or fish products in this recipe, so it’s suitable for vegetarians
Are mini vegetable quiches suitable for vegans?
The pastry for these mini quiches is made with butter and the filling contains milk and eggs, so they are not suitable for vegans.
However, you could make some small alterations to the recipe to make them vegan:
Replace the butter in the pastry with a vegan-friendly spread. Most plant-based spreads contain more water than butter, meaning your pastry will be a little wetter at the crumb stage, so you may not need as much water.
For the filling, you could try replacing the eggs with a mixture of silken tofu and aquafaba (the liquid from a can of chickpeas) whisked together. 1 tablespoon of tofu and 2 tablespoons of aquafaba is equivalent to one egg, so for this recipe you will need 5 tablespoons / 85g tofu and 10 tablespoons / 170 ml aquafaba.
Replace the milk and cheese with a vegan milk and a vegan cheese of your choice.
Note: I haven’t tested the exact combination of alternatives, so if you try it, let me know how you get on.
Are mini vegetable quiches gluten-free?
The pastry in this recipe uses wheat flour, so is not suitable for those following a gluten-free diet.
You could try replacing the wheat-based flour with a gluten-free flour. Results will vary depending on the quality and blend of flour. Some are designed specifically for use in pastry and may give better results.
Whichever brand you choose, I always recommend using a good quality brand, which will usually be made from a blend of different flours such as rice flour, and oat flour and usually a binding agent such as xanthan gum.
The filling and other elements of this recipe should be naturally gluten-free, but check the labels to be sure.
Are mini vegetable quiches keto-friendly?
No, these quiches aren’t keto-friendly as they’re made with pastry.
However, if you leave out the pastry and replace the sweetcorn with a lower-carb vegetable, you will have a keto-friendly dish that is a little these mini frittatas.
Are mini vegetable quiches healthy?
Yes, these mini vegetable quiches are a pretty healthy choice if enjoyed as part of a healthy, varied and balanced diet.
The vegetables contribute to your 5 a day, and eggs are a great source of protein.
These quiches are not high in fat, but if you wanted to reduce the fat content further, replace the butter in the pastry with a low fat spread (this will make the pastry wetter so you may not need the water), and use lower-fat cheese and milk. But even without these alterations, this is a balanced, nutritious dish.
Are mini vegetable quiches safe to eat while pregnant?
Yes, there is nothing in these quiches that should present a problem during pregnancy as long as the ingredients are in good condition and have been stored correctly, and the recipe is cooked hygienically and safely.
Make sure that the quiches are cooked all the way through (a knife into the centre of the filling should come out clean, not with claggy lumps or wetness). If you make the quiches in advance, keep refrigerated until you reheat, and reheat thoroughly.
Egg safety varies from country to country and you should always seek country-specific advice. The NHS has a great resource that will help review the latest advice regarding foods that are safe to eat while pregnant in the UK.
You should always seek advice from your health professional. The NHS also has a well-maintained resource on foods to avoid during pregnancy.
Are mini vegetable quiches suitable for babies and toddlers?
Yes, these quiches are a great way to introduce babies and toddlers to different vegetables, plus eggs are a great source of Vitamin D and other essential minerals. Their small size is fun for toddlers - you could also make tiny ones for babies using a canape tin.
Just make sure that the vegetables are cut very small: if you use pre-cut vegetables you may need to chop them smaller before putting them in the pastry cases.
Always give food at an appropriate size and shape for your baby or child. Cut small, round foods, like grapes and cherry tomatoes, into small pieces.
Always keep babies supported upright while eating and supervise your baby when they’re eating in case they start to choke.
The NHS has some excellent advice on feeding babies.
This website does not offer medical advice: always consult your health professional if you have any concerns.
What goes well with mini vegetable quiches?
For a light meal, they mini vegetable quiches are great with a salad and maybe some crusty bread. A couple of these with a mug of soup makes a hearty winter lunch.
For a delicious salad to serve alongside, try this bramley apple and beetroot salad.
For a more substantial meal, try pairing them with mashed or jacket potatoes (sweet potatoes can work well, too), and maybe some grilled mushrooms and tomatoes.
These mini vegetable quiches also work very well on a party snack platter, alongside other favourites like sausage rolls and cheese straws.
Can I make this recipe with fresh vegetables instead of frozen?
Yes, it’s absolutely fine to use fresh veg. Just make sure you cut the vegetables small, and boil or steam them lightly before using so that they’re not overly crunchy in the finished quiches.
Can I add extra vegetables to this recipe?
Yes! By all means use up any leftover cooked vegetables in this quiche.
If you are using fresh vegetables, cut them small, and cook them before using, until they are a little more crunchy than you’d serve them.
If you wish to use onions, mushrooms or tomatoes, I would sweat them in a little oil or butter before using, to get the most from their flavour.
You may wish to wilt spinach before using too, although cherry tomatoes, spinach and peppers can be added raw, if you wish, just don’t overdo it as they’ll release moisture during the cooking process
How should I store mini vegetable quiches?
To store these mini vegetable quiches safely, cool them thoroughly, then place them in a sealed container in the fridge within two hours of making.
Can I leave mini vegetable quiches out on the counter?
These mini vegetable quiches will be fine to sit out on the counter or at the table during a meal, but any longer than that would be a food safety risk, so make sure you get them into a sealed container and into the fridge within two hours of making.
Can I make mini vegetable quiches ahead?
Yes, you could make these quiches ahead and then either serve them cold straight from the fridge, or reheat them thoroughly before serving (see instructions for reheating below).
If you’d like to split the job over two days, you could make the pastry the night before, wrap it well and store in the fridge overnight. In the morning, remove from the refrigerator, rest for about 15 minutes, then continue with the recipe as normal.
Can I freeze mini vegetable quiches?
Yes, these mini vegetable quiches freeze well. Allow them to cool thoroughly, then place in an airtight container or ziplock bag within 2 hours of making.
How long do mini vegetable quiches keep?
If properly stored, these quiches will keep for up to three days in the fridge.
They will keep in a freezer for at least 1 month.
What is the best way to reheat mini vegetable quiches?
Preheat the oven to 200C (180C fan), place the quiches on a baking sheet and heat for 10-15 minutes, until a knife placed in the centre of a quiche comes out hot to the touch.
To reheat from frozen, you will need 20-25 mins. If reheating from frozen, cover the tops lightly with foil to prevent the cheese topping from burning.
Can I make mini vegetable quiches in a different quantity?
If you'd like to make more or fewer quiches, no problem! Just click the portion number on the recipe card below (it will say '12' by default) and a slider should appear.
Move the slider up and down to alter the quantity. The measurements for all the ingredients will automatically change to suit the quantity chosen.
If you are making a big batch, say for a party, remember that having a lot of volume in the oven brings the temperature down. For a normal domestic oven, I suggest baking in batches of two trays at a time, on different shelves, and swap the shelves halfway through your baking time.
Can I make this recipe as one big quiche?
Yes. A big homemade quiche can be a spectacular part of a special lunch. Use a loose bottomed 22cm(8 ½ inch) pie tin, and bake at 200C (180C fan) for around 30 - 40 mins.
You may wish to blind bake the pastry before adding the filling. This is not essential if you do not have time, but it keeps the pastry crisp, and limits your risk of the dreaded soggy bottom!
To blind bake a pastry crust, preheat the oven to 200C (180C fan), and place your pastry in a greased, loose bottomed 22cm (8 ½ inch) pie tin. Prick the pastry base all over with a fork ( this helps stop from base puffing up) and if you have time, refrigerate for 15 mins (this helps to discourage the edges of the pastry case from sinking down).
Cover loosely with baking paper and then scatter baking weights or dried beans all over the paper. This ensures the pastry cannot rise in the oven.
Bake for 15-20 mins until the edges are slightly crisp but nothing is brown. Remove from the oven, discard the paper and beans/weights. Fill and bake as usual.
Can I make the pastry a food processor?
Yes, you can use a food processor to make the pastry for your mini vegetable quiches.
Use the pulse function if possible, as you only want to mix the ingredients. Too much whizzing (or kneading) will make your pastry rubbery and unpleasant or perfectly crisp, crumbly pastry, work the dough as little as possible.
How can I make sure my mini vegetable quiches are perfectly cooked?
To make sure your mini vegetable quiches are cooked, put a knife into the centre of a quiche. It should come out clean, and be hot to the touch.
To ensure the pastry is brown and crisp all over while the filling stays soft, use the lower shelf of the oven to bake your mini quiches.
Why did my quiche filling turn out dry/rubbery?
If your quiches are overbaked, the pastry will dry out and the filling may lose its creaminess.
It’s also possible that your eggs were very large. If there’s too much egg in the mix, the quiche may turn out dry.
If you are unsure if your eggs are too large, crack them into a measuring jug and whisk lightly to combine, before checking your measurements. A standard medium egg is about 50ml, so this recipe calls for about 250 ml egg.
Why did my pastry turn out soggy?
There are a few possible reasons for soggy pastry but don’t worry, they are simple to fix!
First, it may be possible that your dough is too wet. The water in this recipe is a guide only: the type and temperature of your butter, the type of flour, even the weather the day you are cooking or the temperature of your hands as you mix the dough can affect the texture of your pastry! You need a pastry that forms a smooth ball, and is rollable, but if it is too soft with a lot of water, it will be hard to crisp up.
If you are using a dairy-free or low-fat spread instead of butter, remember these can have a higher water content than butter, so be extra careful how much water you add.
It could also be that you overworked the pastry. Aim to mix the dough enough to combine it to a smooth dough, but do not knead it like bread! Kneading causes the gluten to build, and gives the pastry an unpleasant rubbery texture.
Alternatively, it could be that your quiches sat for too long while waiting to be baked. It’s important to put your quiches in the oven as soon as possible after filling them. Not only is this good practice from a food safety perspective, leaving the wet mix cold on the pastry for too long can also make the pastry wet.
If you are making the quiches in advance and the pastry looks soggy or undercooked, there’s a way to rescue them.
Place a baking tray in the oven when you switch it on to preheat, brush the quiches’ pastry all over with a little oil or melted butter, and then place them on the hot tray to reheat. This should help crisp up the pastry.
Why didn’t my quiche filling set?
If your quiches won’t set, the balance of egg and milk may be off. Quiche filling sets using the proteins in eggs, so if there was too much milk to egg, it will not set.
In this case, it could be that you added too much milk or your eggs were too small. If you are unsure if your eggs are too small, crack them into a measuring jug and whisk lightly to combine, before checking your measurements. A standard medium egg is about 50ml, so this recipe calls for about 250 ml egg.
Quiche fillings firm up a little as they cool so if your filling seems runny, allow it to cool and see if that helps - these quiches are just as nice served at room temperature!
How can I add/change the flavours in this recipe?
As long as you stick to the ratios for the pastry and the egg/milk for the filling, you can get creative with these quiches.
Fresh herbs are great in these quiches, just chop them and add to the filling.
It’s fun to play with vegetable and cheese combinations in quiche. Courgette and feta is really nice, as is beetroot and goat cheese, sundried tomato and mozzarella, or caramelised onions and brie.
You could also add flavour to the pastry by adding chopped fresh or dried herbs, and ground spices. You could replace up to 50g of the butter in the pastry with finely grated parmesan, cheddar or other hard cheese.
Mediterranean and Middle Eastern flavours work really well in quiches, so be brave with herbs, spices and flavour combinations.
What’s the origin of quiche?
Despite the French name, quiche evolved from a German army breakfast dish. It was one of the original takeaway foods - ham and eggs, but in a convenient edible casing so soldiers could eat their breakfast on the march! The name evolves from the German kuchen, or cake.
When the Lorraine area was conquered by France in 1643, the victorious nation claimed Quiche Lorraine as a French dish, and it has been so ever since.
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5 from 2 votes
Mini Vegetable Quiche Recipe
This mini vegetable quiche recipe is great fun. You can use any veg you like, the kids can take charge making them, and they're perfect to enjoy as part of a packed lunch.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Pies and quiches
Cuisine: British
Diet: Vegetarian
Servings: 12 quiches
Author: Emily Leary
Ingredients
For the pastry
- 300 g (10.6 oz) plain white flour (all purpose flour)
- 150 g (5.3 oz) slightly salted butter chilled
- 1 medium free range eggs
- 2 tbsp water up to
For the filling
- 5 medium free-range eggs
- 130 ml (4.4 floz) whole milk
- 100 g (3.5 oz) mixed veg chopped
- 50 g (1.8 oz) cheese grated
- 5 g (0.2 oz) fresh parsley finely chopped
Instructions
Preheat the oven to 200C (180C fan, 400F).
Put the plain flour and cubed butter in a mixing bowl. Rub them together to form a coarse crumb.
Add the egg. Cut through with a knife to combine.
Add 1-2 tbsp of water, cutting through with the knife until the mixture starts to clump.
Knead the pastry into a dough.
Place the pastry on a floured surface and roll out to about 5mm thick.
Cut out 12 rounds. You may need to gather up the offcuts and re-roll.
Place the rounds on your 12-hole muffin tray.
Press the rounds into the tray. Use your thumb to push the edges up to the top of the holes and ensure there’s no air stuck under the pastry. It's a good idea to pop the whole tray in the refrigerator for 10 minutes to chill, if you have time. This will help ensure your cases don't shrink during baking.
Share the vegetables between the twelve pastry cases.
Put the milk and eggs in a bowl. Whisk.
Share the egg mixture between the twelve pastry cases.
Sprinkle the grated cheese on top.
Sprinkle with the fresh chopped parsley.
Bake for about 10 minutes until the pastry is golden and the filling is firm.
Allow to cool slightly before serving. They can be enjoyed hot or cold.
Video
Notes
The beauty of these quiches is that you can add any other veg you like. Try frozen, fresh or even seeds and pulses.
Nutrition
Calories: 241kcal | Carbohydrates: 21g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 114mg | Sodium: 156mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 949IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
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