Mixed mini quiches

  • 20 mins preparation
  • 25 mins cooking
  • Serves 24
  • Print


  • 1 3/4 cups plain flour
  • 150 grams chilled butter, chopped
  • 1 egg yolk, plus 3 eggs extra
  • 1-2 tablespoons iced water
  • 6 grape tomatoes, sliced
  • 3 asparagus spears, thinly sliced, blanched
  • 50 grams blue cheese, crumbled
  • 1/4 cup thickened cream
  • 2 tablespoons finely grated parmesan
  • chervil sprigs, to serve


  • 1
    Process flour and butter until it resembles fine breadcrumbs. Add yolk and water and pulse until dough just starts to come together. Turn onto a lightly floured surface. Knead until just smooth. Wrap in plastic wrap. Chill 1 hour.
  • 2
    Grease two 12-hold shallow patty pans. Roll pastry between two sheets of baking paper until 3mm thick. Using 7cm round cutter, cut pastry and use to line recesses. Chill 30 minutes.
  • 3
    Preheat oven 200°C. Bake blind 10 minutes. Remove filing and bake a further 6-8 minutes until golden. Cool slightly.
  • 4
    Divide tomato slices among 12 pastry shells, then divide asparagus, blue cheese among remaining shells. In a jug, whisk extra eggs, cream and parmesan together and season to taste.
  • 5
    Spoon into pastry shells. Bake 8-10 minutes until set. Serve garnished with chervil sprigs.


These can be prepared ahead and reheated in a slow oven, 150°C, 5-10 mins. If like, used ready-made shortcrust pastry.