Puff Pastry Mini Quiches
A quick and easy recipe that kids just love to help make and eat! Serve hot or cold and use up leftovers to reduce food waste. Top Tip: Make this later in the week to clear out leftover vegetables from your fridge and reduce food waste!
Sarah Butler
Sarah Butler
Recipe - SuperValu Online
Puff Pastry Mini Quiches
Prep Time10 Minutes
Servings12
Cook Time25 Minutes
Ingredients
1 sheet of ready made puff pastry
20g courgette, grated or chopped finely
20g peppers, chopped finely
20g red or spring onion, chopped finely
3 cherry tomatoes, chopped finely
50g grated cheddar cheese
3 eggs
2 tablespoons milk
Salt
Handful of fresh parsley chopped finely
Pepper
Directions
Ingredients
- 1 sheet of ready made puff pastry
- 20g courgette, grated or chopped finely
- 20g peppers, chopped finely
- 20g red or spring onion, chopped finely
- 3 cherry tomatoes, chopped finely
- 50g grated cheddar cheese
- 3 eggs
- 2 tablespoons milk
- Salt
- Pepper
- Handful of fresh parsley chopped finely
Method
- Preheat oven to 200°C, 180°C fan, Gas 5.
- Mix the courgette, pepper, onion, tomato, and cheese together in a mixing bowl.
- In a separate bowl, whisk the eggs, milk, a little salt, and pepper together well.
- On a flour-dusted surface, unfold the puff pastry, roll and cut into 12 even pieces. Press each piece into 2 oil-sprayed bun tins.
- Spoon the courgette, pepper, onion, tomato, and cheese mixture into each puff pastry cup, about 1 tablespoon, and then pour the egg mixture into each cup evenly. Sprinkle with parsley and season with salt and pepper.
- Bake for about 15-17 minutes or until puff pastry is golden and the eggs are puffy.
- Cool for about 5-10 minutes before serving. Enjoy!
10 minutes
Prep Time
25 minutes
Cook Time
12
Servings
Recipe
Ingredients
- 1 sheet of ready made puff pastry
- 20g courgette, grated or chopped finely
- 20g peppers, chopped finely
- 20g red or spring onion, chopped finely
- 3 cherry tomatoes, chopped finely
- 50g grated cheddar cheese
- 3 eggs
- 2 tablespoons milk
- Salt
- Pepper
- Handful of fresh parsley chopped finely
Method
- Preheat oven to 200°C, 180°C fan, Gas 5.
- Mix the courgette, pepper, onion, tomato, and cheese together in a mixing bowl.
- In a separate bowl, whisk the eggs, milk, a little salt, and pepper together well.
- On a flour-dusted surface, unfold the puff pastry, roll and cut into 12 even pieces. Press each piece into 2 oil-sprayed bun tins.
- Spoon the courgette, pepper, onion, tomato, and cheese mixture into each puff pastry cup, about 1 tablespoon, and then pour the egg mixture into each cup evenly. Sprinkle with parsley and season with salt and pepper.
- Bake for about 15-17 minutes or until puff pastry is golden and the eggs are puffy.
- Cool for about 5-10 minutes before serving. Enjoy!
