Mini Quiche



Did I just say mini quiche? I guess I did. Before you roll your eyes in anticipation of a lot of hard work, you will be pleasantly surprised that this recipe isn’t a finicky snack. It’s rather funny how small meals equal a lot of time and patience. If you have learnt anything about me within the blog posts you’ve read before; I’m not patient or good at fiddly food stuff.


These mini quiche snacks are meant to look rustic and effortless, because they really are. Besides prepping the ingredients, like rolling the pastry a bit thinner and cutting it into shape with a cookie cutter or a large glass, chopping up onions, tomatoes and whatever meat you decide to use; that’s as laborious it’s going to get. Assembling the whole thing is as easy as making a pizza!


I made these snack bites first for Shane’s work a few years back, and have always been asked to make them. Since then I have used this recipe catering for birthday parties or just for snacks for Shane and I when feeling peckish.


So with Eid around the corner this snack could be perfect to make in preparation for the day and to share as a gift for neighbours and family. It can be made the day before or a week before and left in the freezer until needed and just reheated for the day.



400g Puff Pastry
3 – 4 large eggs
¼ Cup milk
½ tsp Nutmeg
½ tsp Salt & Pepper
2 tsp Italian herbs
1 Cup Chicken Breast, cooked and chopped (or your choice of cold meat)
½ Onion, finely chopped
Rosa Baby Tomatoes, halved
½ – 1 Cup Grated Cheddar cheese
Cake flour (for sprinkling on the counter and rolling pin)



1. Preheat oven to 180˚ C.
2. Using a 12 muffin pan, grease the tray with butter or Spray and Cook and set aside.
3. On a clean surface, sprinkle flour over table top and on rolling pin. Place the puff pastry over the flour and roll until thinner but not too thin it breaks easily. Look at the image below for an indication.


4. Using a cookie cutter or big glass, cut out the circle shapes and place them in the muffin tray and poke each pastry case with a fork.
5. In a jug, add the eggs, milk, nutmeg, Italian herbs, salt and pepper and whisk together until well combined.
6. Layer each pastry cup with a pinch (1/2 teaspoon ratio) of finely chopped onion, finely chopped meat, grated cheese and top with half a tomato.
7. Using a Tablespoon, scoop up some egg mixture and pour into each pastry case. You do not want the egg mixture to be too full; so ensure it is ¾ full.
8. Bake in the oven for 20 – 25 minutes or until the pastry is golden brown. The egg mixture will rise in the oven, however it does go down once the baking is finished and cooled down.