Quick And Easy Mini Quiches For Lunch Boxes
Looking for an easy and quick breakfast or snack? These mini quiches are perfect! They’re simple to make and can be tailored to your taste. Plus, they’re the perfect size for on-the-go eating or sticking in your lunch box.
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Easy mini quiche recipe
Mini quiches are a tasty, bite-sized snack perfect for any occasion. Made by blending together eggs, cheese, yoghurt and seasonings into small dishes or even muffin tins, they can be filled with any variety of add-ins like spinach, bacon and mushrooms to give them an extra flavour boost. Serve mini quiches warm or cold – either way, they’re sure to be a hit!
Basic quiche-filling ingredients
The main ingredients for a quiche are eggs, milk, yoghurt and cheese. If don’t have yoghurt, just double up on the milk, but the plain yoghurt does make the quiche lovely and creamy.
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Quiche Filling
- 8 Eggs
- 100 ml Milk
- 100 g Plain Yogurt -Greek
- 250 g Cheese
- Mixed Herbs (optional)
- Salt and Pepper
- Paprika (optional)
- 3 slices Smoked Ham (or filling of choice)
- ½ Broccoli (Florets or veg of choice)
Pastry for mini quiche
The basic ingredients for a quiche shortcrust pastry are flour, butter and water. I like to add some crumbly stock, such as oxo or bouillon powder, into mine for extra flavour.
Pastry
- 400 g Plain White Flour
- 100 g Wholemeal Flour
- 250 g Butter
- 7 tbsp Water
- Ground Black Pepper
- 1 Dry Veggie Stock Cube – this gives it an extra boost of flavour.
How to make homemade mini quiches
SUBSTITUTION TIP
You substitute cheddar cheese for cheese of your choice, such as feta or mozzarella.
If you don’t have plain yoghurt, double up on the milk.
Add extra vegetables or leafy greens, such as spinach. Try my watercress, spinach and rocket quiche. It’s so good!
Storage
Keep the quiche in an air-tight container or wrap it in tin foil. Quiche will keep up for 4 days if covered well, which means this is a great recipe to make for lunch boxes!
If you need to reheat, make sure it is piping hot before serving.
Easy Mini Quiche Recipe
Equipment
Ingredients
Pastry
- 400 g Plain White Flour
- 100 g Wholemeal Flour
- 250 g Butter
- 7 tbsp Water
- Ground Black Pepper
- 1 Dry Veggie Stock Cube
Quiche Filling
- 8 Eggs
- 100 ml Milk
- 100 g Plain Yogurt
- 250 g Cheese
- Mixed Herbs (optional)
- Salt and Pepper
- Paprika (optional)
- 3 slices Smoked Ham (or filling of choice)
- ½ Broccoli (Florets or veg of choice)
Instructions
- Pre-heat oven to 180° c Fan/200°c/ 392°F.
- For the pastry, add butter to the flour and rub in until it resembles breadcrumbs. Add the pepper and stock powder and slowly add in the water until it forms a dough. I prefer to use my electric mixer as there's less mess.
- Roll out to about 5mm thick and place in greased muffin trays.
- Prick the pastry all over with a fork and blind bake for 5 – 7 mins in the oven until dry and slightly golden.
- Mix the eggs with the milk and yoghurt in a bowl and any other ingredients you'd like to add, then pour them into the pastry cases ¾ full.
- Top with the grated cheese, paprika and mixed herbs if using.
- Bake in the oven for about 25 mins. Serve your lovely mini quiches hot or cold.
