Mini vegetable quiches
Mini vegetable quiches are individual vegetarian quiches with a cheese, egg and vegetable filling in wholemeal pastry cases. Serve them warm or cold for lunch, dinner, packed lunch or picnic.
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
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.
Nutrition
Calories: 272kcalCarbohydrates: 22gProtein: 9gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 103mgSodium: 183mgPotassium: 211mgFiber: 3gSugar: 1gVitamin A: 918IUVitamin C: 1mgCalcium: 108mgIron: 1mg
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