Recipe: Mini vegetable quiches

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By Edward Hayden

Serves 6

Time 40min


You will need

For the shortcrust pastry

8oz/225g plain flour

Pinch of salt

4oz/110g butter

2 tbsp of ice cold water

For the filling

A little oil for cooking

½ courgette, cubed

1 ½ mixed peppers, thinly sliced

½ onion, diced

4 mushrooms, thinly sliced

2 large eggs

150ml/5fl oz milk


110g/4oz grated cheese 


1. Preheat the oven to 180˚C/350˚F/Gas Mark 4. Lightly grease a 12-cup deep muffin tray. Sift flour into a large mixing bowl and add a pinch of salt. Rub the butter into the flour and salt mixture until it resembles very fine breadcrumbs, then mix in enough ice-cold water to bring the mixture together.

2. Knead the pastry gently, then cover with cling film and rest in the fridge until required.

3. Roll out the pastry, cut into discs and use it to line the twelve cups of the muffin tray

4. Heat a little oil in a large, wide-based sauté pan and add the courgette, peppers, onion and mushrooms and cook over a medium heat until they have softened. Allow these to cool and then divide between the pastry lined cups of the muffin tray.

5. In a large jug whisk together the eggs with the milk and seasoning. Carefully pour this mixture into the pastry-lined cups, sprinkle with a little cheese and bake in the preheated oven for approximately 20 minutes or until the pastry is crisp, the egg custard has fully set and the cheese is bubbling.

6. Allow to cool in the tin for five minutes and then, using a palette knife, carefully remove them from the tin and serve, either hot or cold.

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