Mini tomato and cheese quiches

Easy to make and wonderfully tasty, these quiches are brilliant enjoyed hot out of the oven with a fresh side salad or as eaten cool as a tasty school lunchbox snack.

  • 18 mins cooking
  • Makes 8 Item
  • Print


Mini tomato and cheese quiches
  • 2 sheets frozen shortcrust pastry, thawed
  • 2 eggs
  • 1/4 cup cream
  • 2 tablespoon milk
  • 1/4 cup grated tasty cheese
  • 12 cherry tomatoes, halved
  • 8 whole parsley leaves


Mini tomato and cheese quiches
  • 1
    Preheat oven to 200°C (180°C fan-forced). Lightly grease eight 8cm fluted, loose-bottom flan pans.
  • 2
    Cut 8 x 10cm rounds from the pastry. Press into pans. Prick the base with a fork. Chill 10 minutes. Bake 5-6 minutes, until lightly golden.
  • 3
    In a jug, whisk eggs, cream and milk together with a fork. Season to taste. Pour evenly into the tart cases. Sprinkle with cheese.
  • 4
    Gently press three tomato halves and 1 parsley leaf into the egg mixture. Bake 10-12 minutes, until set.


Wrap them individually and pack in the lunch box still frozen. They'll be ready to eat by lunch.

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