Easy Mini Quiche Recipe
Easy to make mini quiches with buttery shortcrust pastry.
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.
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Nutrition
Calories: 447kcalCarbohydrates: 35gProtein: 15gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 176mgSodium: 385mgPotassium: 233mgFiber: 2gSugar: 1gVitamin A: 1061IUVitamin C: 23mgCalcium: 209mgIron: 3mg
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