Mini Tomato and Cheese Quiches

Mini Tomato and Cheese Quiches

  • Preparation time

    20 mins
  • Cook time

    20 mins
  • Serves 8

Vegetarian quiches are perfect for summer, and perfect for lunchboxes. And rest assured, our fresh Mini Tomato and Cheese Quiche recipe is up there with the best.

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.


  • Sheets frozen shortcrust pastry, thawed - 2
  • Eggs - 2
  • Cream - 1/4 cup
  • Milk - 2 Tbsp
  • Salt, to taste
  • Pepper, to taste
  • Grated tasty cheese - 1/4 cup
  • Cherry tomatoes, halved - 12
  • Whole parsley leaves - 8


  1. Preheat oven to 200°C (180°C fan-forced). Lightly grease 8 x 8cm fluted, loose-bottom flan pans.

  2. Cut 8 x 10cm rounds from the pastry and press into pans. Prick the base with a fork then chill for 10 minutes. Bake for 5-6 minutes, until lightly golden.

  3. In a small jug, whisk eggs, cream and milk together with a fork. Season to taste. Pour evenly into the tart cases and sprinkle with the cheese.

  4. Gently press 3 tomato halves and 1 parsley leaf into the egg mixture. Bake for 10-12 minutes, until set.

PER SERVE Energy 1436Kj • Protein 7g • Total Fat 21g • Saturated Fat 13g • Carbohydrates 31g • Sugars 2g • Sodium 477mg

Dietary and nutritional info supplied by NZ Nutrition Foundation