Whip up these simple vegetarian mini quiches for a quick afternoon tea or lunch box filler. You can use frozen veg or whatever fresh veg you have available.
Ingredients
- 1-2 sheets frozen puff pastry, defrosted
- 6 eggs
- 2/3 cup milk
- 1 cup frozen vegetable mix
- 1/2 red capsicum, diced
- 2 shallots, finely sliced
- 1/2 cup grated tasty cheese
Method
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Step 1Preheat the oven to 180C. Grease a 12-hole standard muffin tin with spray oil. Use an 8cm round scone cutter to cut 12 rounds from the pastry. Press a round into the base of each muffin cup, pressing it gently into the edges. It will only fill the base and come a little way up the sides.
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Step 2In a large bowl, whisk eggs with milk. Stir through remaining ingredients and season well with salt and pepper. Scoop 1/3 cup measures of egg mixture into each muffin cup. Bake for 18-20 minutes until the eggs have set and the tops are golden.
Recipe Notes
Make sure your muffin tin is well greased. I use spray oil for ease, but you can brush soft or melted butter or olive oil instead.
My frozen vegetable mix included peas, corn and carrots.
Recipe and photo by Greer Worsley.
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