Mini vegetable quiches are individual vegetarian quiches with a cheese, egg and vegetable filling in wholemeal pastry cases. They are perfect for a summer lunch or dinner and can be served either warm or cold.
These vegetarian mini quiches pair well with a green salad, quinoa salad or pilau rice. They are also delicious served with crusty olive bread or tear and share rosemary and olive rolls.
The quiche cases can be prepared in advance and then filled when you are ready to cook them. The cooked quiches can also be chilled and served later or the next day making them an easy make ahead meal.
If you are looking for other vegetarian quiche ideas you may also like to try this red pepper quiche seasoned with fennel leaves, Mediterranean vegetable quiche with mozzarella, asparagus quiche with filo pastry, courgette quiche which is decorated with courgette flowers or mushroom and leek quiche.
The quantities in this vegetarian tart recipe will make 8 individual quiches (9cm diameter and 1½cm deep dishes).
Ingredients
See the recipe card below for a full list of ingredients and instructions.
You will need eight individual tart cases which are filled with Cheddar cheese, vegetables, eggs and milk.
The quiche filling in these photos includes mushrooms, spinach and sun dried tomatoes but you could use other ingredients such as courgettes, peppers, cherry tomatoes, red onion or fresh herbs.
How to prepare
Prepare the quiche cases. I have used wholemeal pastry but you could use white flour to make traditional shortcrust pastry if you prefer.
Place grated cheese in each quiche case.
Add the vegetables.
Beat the eggs and milk and pour into the quiches.
How to bake
Bake at 180℃, 350℉, gas mark 4, until the quiche filling is has risen slightly, is firm and starting to turn golden.
Make ahead instructions
- The pastry cases can be prepared in advance and stored in the fridge for a couple of days or can be frozen.
- The cooked quiches can be chilled and served cold. They can be stored in the fridge until the next day.
- These mini vegetable quiches are not suitable for reheating.
Other vegetarian quiche recipes
- Summer vegetable quiche2 Hours
- Mediterranean quiche1 Hours 25 Minutes
- Red pepper quiche1 Hours 10 Minutes
- Asparagus quiche with filo pastry1 Hours 25 Minutes
Mini vegetable quiches
Equipment
- 8 individual quiche dishes 9cm diameter and 1½cm deep
Ingredients
Pastry cases
- 230 grams wholemeal flour
- 115 grams butter
- water
Quiche filling
- 8 tablespoons grated Cheddar cheese
- 1 handful spinach
- 2 mushrooms
- 3 pieces sun dried tomato
- 3 eggs
- 125 ml milk
Instructions
Prepare the quiche cases
- Rub the butter and flour together until the mixture resembles crumbs.
- Add water, a little at a time until there is enough water to form the pastry into a ball.
- Roll out on a floured board to a thickness of 2 mm.
- Line the quiche dishes. Press the pastry into place and trim any excess pastry. Re-roll the pastry trimmings and use to line other dishes.
Prepare the quiche filling
- Place 1 tablespoon grated cheese in each tart case.
- Arrange the vegetables over the cheese.
- Whisk the eggs and milk and pour into each quiche case.
Bake
- Bake at 180℃, 350℉, gas mark 4, until the quiche filling is firm and starting to turn slightly golden (about 20 to 25 minutes).
Video
Notes
- The nutritional information is based on using spinach, mushrooms and sun dried tomatoes and may vary with different quiche fillings.
- I have used quiche dishes which are 9cm diameter and 1½cm deep. If you use a slightly different size you may have to adjust the cooking time.
Leave a Reply