Mini quiche

Quiche is such a versatile dish and a great way to hide veggies if you have kids who turn their noses up at the mention of veggies. These freeze really well and are great for lunch or dinner, or as a snack and in lunch boxes.

This recipe has cheese, bacon and zucchini but you could also add carrot, tomato, feta, corn, peas, ham etc.


  • 2 sheets of frozen puff pastry
  • 3 strips of bacon
  • 2 eggs
  • 1/2 cup of cheese
  • 1 zucchini, grated and squeezed
  • Splash of cream or milk
  • Parmesan cheese, optional to sprinkle on top


  1. Pre-heat oven to 180 degrees fan forced. Grease 2 mini muffin tins. Take out pastry sheets and let them defrost
  2. In a bowl mix bacon, eggs, cheese, zucchini (or other veggies), and milk/cream with a fork and until combined
  3. Using a small circle cutter or a small glass, cut out circles from the pastry. Place them into the mini muffin tins
  4. Add mixture to each pastry. Sprinkle grated Parmesan cheese over each quiche (I LOVE cheese so tend to put a nice amount on which gives it amazing flavour)
  5. Cook for 15 minutes or until golden

Note: To freeze, wait until the quiches are cool then place in snack size snap-lock bags. I put 2 per bag as they’re mainly used for school lunches. I defrost them in the fridge the night before and they’re fine come lunch time the next day. His school lunch box always comes home empty so they must taste good!

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