Vegetarian Mini Quiche
I could only stomach vegetarian food during my first trimester of pregnancy, so created these for our team morning tea at work. They were an instant hit! Square shaped quiche means no pastry wastage, and they look rather funky too!
- 1 sheet butter puff pastry, frozen
- ½ brown onion, finely chopped
- 1 cup grated cheese of your choice
- 3 eggs
- ¾ cup milk
- 9 thin slices of a small tomato
- 2 stalks of flat leaf parsley, finely chopped
- Generous pinch of salt
- Olive Oil Spray
NOTE –You will also require a regular sized 12 hole non-stick muffin pan
- Preheat oven to 220⁰C.
- Cut the pastry into 9 squares. Leave the pastry to defrost slightly.
- Beat eggs with milk and salt in a pouring jug.
- Spray oil in 9 of the muffin holes. NOTE – If you don’t have spray you can rub oil in the muffin holes with your fingers or a tissue.
- Gently push the pastry squares into the muffin holes to make 9 quiche cases. NOTE – Be careful not to tear the pastry when pushing into holes otherwise the egg mixture will leak out.
- Put 1 teaspoon of onion into the bottom of each case.
- Add 1 tablespoon of cheese on top of the onion.
- Pour the egg mixture in each case until the cheese and onion is just covered.
- Top each quiche with a slice of tomato.
- Grind some pepper over each slice of tomato.
- Sprinkle chopped parsley over quiche each to finish.
- Bake for 15 to 20 minutes until the egg is fluffy and doesn’t wobble when you move the tray.
- Leave to cool for 10 minutes.
- Carefully twist each quiche in the tray before removing to ensure the pastry isn’t stuck to the bottom or sides of the muffin hole.
These are perfect for morning or afternoon tea. They can be made a day ahead and lightly reheated in the oven or microwave before serving.