Wednesday, July 19, 2006

Mini Quiche Recipe

These quiches can be cooked in advance and kept in the refrigerator to be reheated when required. Reheat them in the oven rather than the microwave so that the pastry stays crisp. They make great finger food.

Makes 18 mini quiches.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

3 large eggs (we use eggs with a minimum weight of 59g)
90ml (4 1/2 tablespoons) cream (35 to 40 percent fat)
3 teaspoons (18g) grated onion
1/8 teaspoon ground nutmeg
Salt and pepper
2 sheets frozen puff pastry, thawed (we use sheets that measure about 25cm by 25cm)
100g (1 cup, firmly packed) grated tasty cheddar cheese
115g (2/3 cup, firmly packed) finely chopped shaved leg ham

Preheat oven to 210 degrees Celsius (190 degrees Celsius fan-forced).

Generously grease a muffin pan (about 1/3 cup capacity holes).

Using a fork or small whisk, beat eggs, cream, grated onion, nutmeg, salt and pepper in a small bowl until well combined.

Using a round cutter with a diameter of 8cm, cut nine circles from each sheet of pastry. ©

Line each muffin hole with a pastry round.

Divide grated cheese and ham evenly between pastry cases.

Spoon about one tablespoon of egg mixture into each pastry case.

Bake for about 20-22 minutes, or until quiches are golden and puffed. If you intend to reheat the quiches, reduce the baking time by about two minutes. This will prevent the quiches from overbrowning when reheated.

Serve quiches hot or at room temperature.

Store in an airtight container in the refrigerator.


Mini Salmon Quiches
Omit ham from the above recipe and add
115g skinless, boneless canned salmon
1-2 green onions (green shallots), finely chopped

In the above recipe, replace the ham with the salmon and green onion.

Mini Ham and Corn Quiches
In the above recipe, reduce ham to 60g and add
60g drained canned corn kernels
1 green onion (green shallot), finely chopped

Follow the above recipe, adding the corn and chopped green onion with the ham.

Mini Mushroom and Feta Quiches
Omit ham from the above recipe and add
75g feta, crumbled
145g mushrooms, finely chopped (we use cup or flat mushrooms with the stalks removed)

Cook mushrooms in a small frying pan in about 2 tablespoons of butter. Then follow the above recipe, replacing the ham with the feta and mushroom.

If you would prefer to make 24 quiches, the quantities you will need are listed below.

4 large eggs (we use eggs with a minimum weight of 59g)
120ml (1/2 cup minus 1 teaspoon) cream (35 to 40 percent fat)
1 tablespoon (24g) grated onion
1/6 teaspoon ground nutmeg
Salt and pepper
2 2/3 sheets frozen puff pastry, thawed (we use sheets that measure about 25cm by 25cm)
135g (1 1/3 cups, firmly packed) grated tasty cheddar cheese
155g finely chopped shaved leg ham


Anonymous Anonymous said...

Hi - can you please tell me how many this makes? Thanks

27/11/06 7:03 pm  
Blogger Amanda & Debbie said...

This recipe makes about 18 individual quiches.

27/11/06 7:15 pm  
Anonymous Anonymous said...

I think that it is great but if shallots are used instead of onion it will make the quiches look much more attractive because of the colour

12/12/06 7:45 pm  
Anonymous Anonymous said...

hi, i made these yesterday but substituted puff pastry for fillo pastry and they were delightful. i had all my girlfriends over for morning tea and they loved them. Great recipe many thanks.

2/1/07 3:30 pm  
Blogger Nic said...

can these be frozen after cooking? If so which is the best way to defrost and re-heat? how long can they be frozen for?

4/1/07 1:34 pm  
Blogger Amanda & Debbie said...

Hi Nic,

We haven't tried freezing these but will test some next time we make them. If you do try freezing them, we would recommend reheating them in the oven so that the pastry stays crisp.

9/1/07 12:24 pm  
Anonymous Anonymous said...

Hi, I'm looking to make these for a party. How many days in advance can they be made and left in the fridge for? Thanking you in advance for your response :)

22/4/07 5:37 pm  
Blogger Amanda & Debbie said...

We store these quiches in the refrigerater for up to three days.

25/4/07 7:03 am  
Blogger whisks said...

i was looking at the tins you put the pastry in - did you use muffin pans or tart pans? also, am i mistaken, but did you line your tins with non stick liners?

21/6/07 10:58 pm  
Blogger Amanda & Debbie said...

Whisks, we generously grease a muffin tin with 7.5cm diameter holes (measured across the top). We don't line our tins with non stick liners.

22/6/07 7:43 am  
Anonymous Anonymous said...

Hi, I made these for work and ended up having to make 2 extra batches as my son and his friend tucked in! Yum, yum! I used sour cream in mine and they loved it! Thanks for the great recipes!

5/7/07 10:40 pm  
Anonymous Anonymous said...

Hi, once the quiches have been stored in the fridge, do you re heat them or have them cold. How long do you re heat them for? Thanks.

8/7/07 11:04 am  
Blogger Amanda & Debbie said...

We prefer to reheat the quiches in the oven rather than the microwave so the pastry stays crisp. Place the quiches on a tray and reheat at 180 degrees Celsius for about 10 minutes or until hot.

9/7/07 8:23 pm  
Blogger Janice McCarthy said...

Hi Fab Recipe! If I don't have any pastry, I use sliced bread - just cut off the crusts and use rolling pin to flatten out a little, then cut to fit!!

4/8/07 7:56 pm  
Anonymous Anonymous said...

Hi - any suggestions for a vegetarian version?

11/8/07 1:19 pm  
Anonymous Anonymous said...

Could you use frozen short crust paper instead of puff?

11/8/07 1:22 pm  
Blogger Amanda & Debbie said...

Yes, you could use shortcrust pastry instead of puff pastry.

13/8/07 8:37 pm  
Blogger Amanda & Debbie said...

Some ideas for vegetarian quiche fillings

Roasted capsicum or tomato
Cherry tomato and fresh basil
Spinach and fetta cheese
Marinated or plain mushrooms

15/8/07 10:39 pm  
Anonymous Anonymous said...

Thanks for all your great recipes. It must be frustrating to have to reiterate things you've already mentioned in the recipe (ie: how many does this make)! Keep up the good work & delicious recipes.

30/8/07 1:33 pm  
Blogger Kerrie said...

Did you end up trying to freeze these and if so did they turn out ok

6/9/07 1:32 pm  
Anonymous Anonymous said...

Can you eat these cold or do they taste better warmed through?

12/9/07 7:32 pm  
Blogger Amanda & Debbie said...

We think that these quiches taste better hot.

18/9/07 8:23 pm  
Blogger Amanda & Debbie said...

Nic and Kerrie,

We froze and reheated some of these quiches and were happy with the results.

4/10/07 5:59 pm  
Anonymous Samantha said...

This recipe is really easy and very fun to make My daughter and I made them for her 12th birthday party and some how hers turned out better than mine...Anyway this is a fabulous recipe and I thoroughly enjoyed making them....

My daughter is allergic to onion so instead we used a chinese vegetable called Bok-choy and I was wondering if they would of tasted too diffrent If I had used onions?

6/10/07 11:22 am  
Blogger Amanda & Debbie said...

Hi Samantha,

Using bok choy instead of the onion would give the mini quiches a different flavour. However, any of the ingredients can be adjusted to suit personal taste and requirements.

10/10/07 11:03 am  
Anonymous Anonymous said...

these are wonderful! i made some this evening for a birthday drinks party and they went down brilliantly. i wanted to thank you for the recipe. i made the original recipe, as well as some with corn and shallots added, and i also made some with asparagus and goat's cheese.

20/10/07 1:28 am  
Anonymous Anonymous said...

I just made the quiches..but the bottom came out slightly burnt. Did i have to line the muffin tray?? cos all I did was lightly grease it.
Also i could see bits of the egg like scrambled egg on the top.
Iv obviously done something wrong.Please help cos Im trying this out for my daughters 1st bday which is in 2 wks. This is just a trial.

31/10/07 11:16 pm  
Anonymous Anonymous said...

I love this recipe, I found it around a year ago. I now have to make them for all celebrations and I can't tell you how many times I have had to give out your recipe. We recently had a multicultural day in our little town in Northern Sweden and I had to make something from where I come from (Australia) so I made 60 mini quiches and they were a huge success.

Thanks for the recipe.

2/11/07 6:29 pm  
Blogger Amanda & Debbie said...

Regarding the slightly burnt quiches: we don't line our muffin tray. Are you using a fan-forced oven? If not, you could try moving the quiches to a higher position in the oven (away from the bottom element). Or you could slightly reduce the cooking time or temperature.

Make sure you beat the egg and cream mixture really well so that the egg is thoroughly combined with the other ingredients. You could beat the eggs on their own first, before beating them with the cream, onion, nutmeg, salt and pepper. This should prevent any distinct bits of uncombined egg in the quiches.

3/11/07 8:01 am  
Anonymous Anonymous said...

OMG i just made these quiches for my husband to take to work tomorrow & they are so yummy i dont think there will be any left for him to take! will definatley be making them again & again!

4/11/07 3:06 pm  
Anonymous Anonymous said...

WOW what a great recipe! the quiches came out better than i expected. btw can it be made any smaller to fit a mini muffin know the extra mini hole trays?!

4/11/07 11:50 pm  
Anonymous Natalie said...

Hi, We have made this recipe and varieties of it a number of times. Also in different size tins... smaller ones etc. I just play with the cooking time a little and watch more carefully with the smaller size.

Note... I have some in the oven right now for Melbourne cup day!

6/11/07 12:00 pm  
Anonymous Anonymous said...

I have made these twice now and they turn out just beautifully. Even my fussy ten year old son wants me to make them for his birthday party. Thanks for the great recipe

22/11/07 11:05 pm  
Anonymous Anonymous said...

hi im 14 in high school and i cooked them for a prac exam and they worked beautifully they got me an A im so happy. And they tasted great too. My mum said to live her one but when i walked out to lunch everybody pigged out living only half for mum. But we ate tht anyway.

24/11/07 8:46 am  
Anonymous Anonymous said...

These are fabulous, I made them for 4 young men in their 20's who were repairing my roof and they raved about them!
Had to whip up another batch they enjoyed them so much. The first time I made them I combined all the ingredients by mistake, i.e. put in the ham and cheese with the egg mixture and they still came out beautifully. Thanks

26/11/07 1:55 pm  
Anonymous flowerchild said...

This is an awesome recipe - thank you, thank you, thank you!!!!! :)

(From a hassled mother who has an hour to cook food for a School Picnic today).

10/12/07 12:21 pm  
Anonymous Anonymous said...

These look great, I'll give them a try next week...
In France, we put plain pastry, it does make a small difference, but I guess they'd still taste wonderful with puff pastry.
Also works great with leaks (just "melt" them a bit with butter, low heat, and lid)!

28/1/08 2:51 am  
Anonymous Nicole said...

yum yum! This is great. These are my "speciality" now and people ask for them. teehee I shan't tell them where I got the recipe

9/3/08 7:26 pm  
Blogger macky said...

I am have used filo sheets before, not puffed pastry. Do I use one sheet at a time or do I layer them together and then cut them out?

18/3/08 4:19 am  
Blogger Amanda & Debbie said...

Hi Macky,

You don't need to layer the puff pastry sheets.

18/3/08 8:45 am  
Anonymous Anonymous said...

very tasty! i added diced spinach for color and personal appeal. quite simple and quick.

21/3/08 10:19 am  
Anonymous Anonymous said...

Hi, I just tried these as per the recipe, and also some with mushrooms and blue cheese. AWESOME!!!

Thanks for that!

13/4/08 6:38 pm  
Anonymous namida said...

Just made a batch, they were so cute=)!! And tasted wonderful.

Going to bring them to a picnic tomorrow, thanks for the awesome recipe!!

15/4/08 1:39 pm  
Anonymous Anonymous said...

YUM!!! My fussy kids loved them & they froze & reheated well - planning to use them for my mum's 70th party as finger food

18/4/08 7:46 pm  
Blogger JC said...

Marvellous, simply marvellous. Made a dozen each of tomato/basil and fetta/mushroom, and they went down a treat.

Might give shortcrust pastry a go next time, I found puff pastry a little flaky for my liking, but that's personal preference.

Thanks again guys!

28/4/08 7:44 am  
Anonymous Anonymous said...

Fantastic site! Quick question about substituting bacon for the ham. Will these turn out as nice? If I can substitute - how to best cook, what type, and how much bacon should I use?

Thanks in advance.


19/5/08 10:01 pm  
Blogger Amanda & Debbie said...

Hi Carly,

Yes, bacon would be a nice substitute for the ham. We would finely chop 150g of shortcut bacon, pan-fry it, and then allow it to cool slightly before using.

22/5/08 10:29 am  
Anonymous Anonymous said...

I'd love to try this recipe. But I can't find Puff Pastry in my country. Do you have a pastry recipe?

4/6/08 2:15 am  
Blogger Amanda & Debbie said...

We don't currently have a recipe for puff pastry. However, this website has one. You could also try using a different type of pastry, such as filo or shortcrust.

6/6/08 12:26 pm  
Anonymous Anonymous said...

The way you have pictured your food items is great! My husband and I will be celebrating our 1st Wedding Anniversary and we have saved the topper from our wedding cake. We will be sharing it with a few neighbors/friends but need some appetizers to serve with it. Great tips and pics. Can't wait to try this!! Thanks!

11/7/08 5:06 pm  
Anonymous jamie said...

hello! i just made 3 dozens of these mini quiches in mini muffin trays, and its absolutely delicious! will definitely make more for friends in the future.
i substituted plain cream with whipping cream as i couldnt find any in my local supermarkets, would the result differ had i used plain cream?
thanks in advance <3

14/7/08 7:19 pm  
Blogger Amanda & Debbie said...

Hi Jamie,

Do you know the fat content of the cream you used? We do not notice a difference in the quiches when we use thickened cream (35 percent fat) rather than pure cream (40 percent fat).

16/7/08 1:52 pm  
Anonymous jamie said...

i used cream with 30 percent fat.
so the difference in the cream lies in the percentage of fat?
thanks, now i know wat to look for!

17/7/08 1:21 am  
Anonymous Kerry H. said...

I want to make a meatless version and was thinking of goat cheese and roasted red pepper. Do I still put the cheddar cheese in it as well or am I substituting it with the goat cheese? Thanks for recipe... I am hosting a baby shower and looking forward to making these!

28/8/08 10:56 am  
Blogger Amanda and Debbie said...

Hi Kerry,

We think that it would be fine to either include or omit the cheddar cheese.

28/8/08 3:37 pm  
Blogger Lyndy Loo said...

Hi - I have been making mini quiches for years and now and I am always asked for my recipe. I use slightly cook bacon pieces instead of ham, shallots or spring onion instead of normal onion (this also gives a bit of colour) and add parmesen cheese and tasty or cheddar. The two cheeses gives it a much tastier outcome. I also sometimes add asparagas and slice cherry tomatoes too. Happy eating!

30/8/08 3:59 pm  
Anonymous Anonymous said...

These were so simple to make, even when I used bacon for more flavour and a tad of spinach to give some colour

I also cheated in not cutting the quiche to a circle, but leaving squares of pastry in the muffin pan; this simply saved alot of time (and everyone loves puff pastry)and still looked great

6/9/08 11:07 am  
Anonymous izzy said...

these were so simple to make and they came out so lovely! I got compliments for them. Thank you!!

20/9/08 2:53 pm  
Anonymous Anonymous said...

Hi, can you please tell me do I have to defrost the frozen quiches before I reheat them in the oven.

20/9/08 6:38 pm  
Anonymous Anonymous said...

Hi....can u please tell me
what type of cream should be ued?single or double?

23/9/08 3:19 am  
Anonymous Anonymous said...

I took these quiches to a party and they went in a matter of minutes. I also tried making them with shortcrust pastry and they turned out great!

2/10/08 11:42 am  
Blogger Amanda and Debbie said...

To the person who asked about reheating the quiches: The quiches could be defrosted in the refrigerator before reheating, or reheated from frozen.

To the person who asked about the type of cream to use: Are you able to purchase whipping cream with about 35g of fat per 100ml? (The label should indicate the fat content.)

16/10/08 2:58 pm  
Anonymous brandon said...

thanks! lovely and easy to make..

31/10/08 4:13 pm  
Anonymous Anonymous said...

This is a great recipe!

Another variation is roast pumpkin and fetta.

I cut the pumpkin into 1cm dices and tossed through a little olive oil and dried sage before roasting in the oven.

I didn't add any additional cheese (such as cheddar).

The result was delicious.

29/11/08 10:42 pm  
Anonymous Anonymous said...

I use this recipe all the time for parties, morning teas and for just a nice easy lunch. My husband and son love them...I do too. I use chives instead of onion, I prefer the colour and taste. I like all the different combinations of ingredients you can try, including chicken and corn, smoked salmon and others I have mixed together. They have always worked!

2/12/08 4:39 pm  
Blogger mandy_c_m said...

I made this recipe as one of the finger foods at a wedding reception and it was fantastic. I made all sorts of versions including vegetarian and it was a hit. I froze them a week prior with no problems at all. I have also found it works just as well as a family size quiche.

Thanks very much for the great recipe!

4/12/08 8:05 pm  
Anonymous Anonymous said...

have made these 3 mini quiches & have frozen,do I
cook them frozen or not?

5/12/08 7:29 am  
Blogger Amanda and Debbie said...

Have you frozen the quiches uncooked? How long before you intend to serve them?

5/12/08 10:50 pm  
Anonymous Anonymous said...

hi, I dont really like pastry, is there anything else i could use for a crust? a friend suggested wonton skins? what do you think? thanks in advance. :)

6/12/08 2:45 am  
Blogger Lyndy Loo said...

Yes certainly. Bread could be use as a replacement. Simply cut the crusts of slice of bread and roll each slice out slightly to flatten and continue as usual. Hope this helps.

6/12/08 7:05 pm  
Blogger Lyndy Loo said...

Hi there. I would leave them in the freezer no longer than a month but in my house they never last that long frozen! If you are planning on freezing the quiches remember not to cook them completely. Just approximately 3/4cooked and then when you are reheating them in the oven they will be perfect in colour and crisp. Hope this helps.

6/12/08 7:07 pm  
Anonymous Anonymous said...

hi, i followed the recipe but my puff pastry was soggy and slightly uncooked. i don't know what i did wrong...could you help me please?

15/12/08 10:11 pm  
Anonymous Anonymous said...

thanks for the recipe :)

15/12/08 10:15 pm  
Blogger Amanda and Debbie said...

Did you use a muffin pan with a dark-coloured finish? What temperature did you cook the quiches at? Did you cook them in the centre of the oven?

15/12/08 10:52 pm  
Anonymous Anonymous said...


regarding the soggy and slightly uncooked puff pastry. i did use a non-stick muffin pan, and cooked quiche at gas mark 6 in the centre of the oven.

15/12/08 11:04 pm  
Anonymous Anonymous said...

how can i make sure that my puff pastry does not stay soggy and uncooked?

15/12/08 11:12 pm  
Blogger Amanda and Debbie said...

Your gas oven may be a factor. Please see this forum thread for more information on cooking pastry in a gas oven.

15/12/08 11:23 pm  
Anonymous Genny said...

Thank you for this recipe,I spent hours on the net looking for easy mini quiche recipes and yours were the best. I also made them using crab meat and they were delectable.

28/12/08 9:38 pm  
Blogger Kathy said...

I made these for Christmas and everyone loved them. I made them ahead of time and froze them until we were ready to eat them (reheating at 350F until warm). Next time I'll try this recipe with some different fillings.

12/1/09 11:36 am  
Anonymous Anonymous said...

made these today wow great and nice to taste and quick to put together will make again

13/1/09 10:40 am  
Anonymous Anonymous said...

What a great recipe. Made tiny ones for the kids and they loved them. For my husband served them with a teaspoon of cranberry and caramelised onion relish....sensational!

16/1/09 5:04 pm  
Anonymous Denise said...

Thanks Amanda and Debbie, I made the mushroom and feta variation of this recipe but replaced the feta for ricotta and it was lovely! (As with all your other recipes I've made)

Thanks again!

1/2/09 9:49 pm  
Anonymous Anonymous said...

Wow,these were so easy and delicious. I made them to use up ingredients as we're moving house but they were all eaten in less time it took to make them! I only had skim milk (not cream) and they still turned out perfect. I used 1 non stick muffin tin (fits 12) and 1 6 muffin silicone tray. Both trays were fine, silicone ones were a little less brown but equally crunchy. Thanks very much, these will a new addition to my recipe collection..

6/2/09 9:50 pm  
Anonymous Anonymous said...

I made these for lunch and they were a hit with hubby and my 1 year old. He absolutely loved it. Thank you for such an easy and delicious recipe. I will definitely make these again.

8/4/09 3:51 pm  
Anonymous TW said...

These are delicious, but only made 12. Wondering if you would know the kilojoule content etc.
Many thanks for a wonderful recipe

12/4/09 6:44 pm  
Anonymous Anonymous said...

Have made these a few times now and they are always a hit and disappear fast. Thanks girls for another fantastic recipe - you rock!

7/5/09 3:47 pm  
Blogger Liana said...

Haven't made these yet but they look delicious. I'm getting married in a month and a half and to keep costs down we are having a relaxed party at our flat instead of a formal reception. These will be perfect!! I have read everyones comments and ingredient variations so plan to make plenty of these in a variety of different flavours - so there should be something to suit everyones tastes. Am sure they will all be eaten!! But first will test it out on the kids i nanny. Thanks for a great recipe.

8/5/09 3:06 am  
Blogger Liana said...

Hi all. Just thought I would add another comment now that I have done some experimenting.
I found some sun-blushed, slow roasted tomatoes with garlic and oregano. I drained them and chopped them up - then added some fresh mozzarella in place of the grated cheese. YUMMY!!!

14/5/09 7:34 am  
Anonymous Jacqui said...

These are great! I used filo instead of puff. I made the 1st recipe, as well as the mushroom with fetta and the salmon ones! Amazing, they look great and taste even better! They were super easy to reheat as well. I used shallots in them all as well as onion, just to add some colour. Thanks for another FANTASTIC recipe!

16/5/09 7:35 pm  
Anonymous Anonymous said...

These are the best quiches! I made them for a family dinner as pre dinner nibblies and they were such a hit! I now get requested to make these every time. Excellent. Thank you!

19/5/09 12:08 pm  
Blogger New Vista said...


thanks for this recipe and the photos. I made 60 of these in smaller muffin tins. I used spinach, onion feta and a slice of cherry tomato on top. however I did experience a little problem, my puff pastry puffed up a lot and these ended up looking sort of funny. On the second batch I re-rolled the pastry and they didn't puff so much. Anyway the party guests loved them!
I took the left over dough and filling and made one larger one for my neighbor...she was very pleased.

9/6/09 2:43 am  
Blogger Amanda and Debbie said...


Unfortunately, we don't currently have any nutrition information for these quiches.

8/7/09 11:50 pm  
Anonymous Prinnie said...

Love this recipe - so quick and easy, have used it many times -thanks so much!

3/8/09 11:49 am  
Blogger gammie said...

I have made these Mini Quiches but with this recipe:-
125gm grated Edam Cheese,125gm bacon,3.TBS Cream, 1.Egg. 1tsp.French Mustard. Salt and pepper to taste.Spoon About 1Tbs. into Pastry cases, place in pre-heated oven 210c or 190cfan forced

25/8/09 12:46 pm  
Anonymous Anonymous said...

Thank you for your fabulous site, I am not the most confident cook so your pictures and detailed instructions are fantastic. I have made the quiches twice - they were easy and tasty. The pictures gave me the confidence to try something new.

4/9/09 7:57 pm  
Blogger Annie said...

These little quiches are so quick and easy, but maximum taste! I am making them in bulk today, and freezing them for the school holidays.

18/9/09 1:02 pm  
Anonymous divemummy said...

love your blog.

These quiches were a hit and they still taste great a few days later - I reheated mine using the auto-crisp function on my microwave.

6/11/09 10:21 pm  
Blogger Renee said...

Made these for a baby shower and they were great! I used ham, fresh spinach and cheddar cheese. Lots of filling options with these if you feel like being creative. Thanks for sharing a wonderful recipe. I've become a big fan!

10/11/09 3:15 pm  
Blogger jayandmandyadams said...

I made this quiches for my tupperware party - they are easy to do and are very tasty. I got alot of comments on how good they are. Thanks Amanda and Debbie!!

28/11/09 12:08 am  
Anonymous Mrs Nat said...

These are divine! I'm taking some to work tomorrow for morning tea but my hubby keeps buzzing around eating them hehe I've done two batches of ham + onion and one of mushroom + feta. Thanks Amanda + Debbie, everytime I make one of your recipes they come out perfectly! :)

6/12/09 12:52 pm  
Blogger Anoushka said...

This is such a great recipe - thanks! Only problem is that my muffin pan only holds 12 - do you have the quantities for 12? Thanks

9/12/09 4:40 am  
Anonymous Anonymous said...

hi, im very tempted to try this recipe, but can i replace the cream with something else? milk? sour cream? hope to hear from you soon. thanks.


17/12/09 2:05 pm  
Anonymous Anonymous said...

hey this recipe was fantastic. Great for finger food and so easy and quick to make. A fantastic recipe. Thankyou so much.

24/12/09 6:48 pm  
Anonymous Anonymous said...

this is a awesome recipe
im usin this recipe for a french project

8/3/10 1:05 pm  
Blogger Richard said...

I made these for a picnic on Friday and they turned out perfectly!
Great recipe and there were a lot of compliments - making another batch now . . .

4/4/10 12:34 pm  
Anonymous Anonymous said...

I make these on a regular basis using baby spinach, feta and topped off with finely grated fresh Parmesan on top.
Have served them at a high tea as well as for dinner with a side salad.
So simple and quick to make. Great reheated as lunch the next day. Love this recipe!! Thankyou ladies :-)

26/5/10 12:31 am  
Blogger W said...

Wow! I made quiches for the first time in my life with this recipe and they tasted sensational. So yummy...a real hit with the kids.

28/5/10 3:00 pm  
Anonymous Anonymous said...

Absolutely love these. I use spring roll pastry and add a bit of milk to make the mixture go further. Everybody always raves about them

18/9/10 1:36 pm  
Blogger Jesselyn said...

Hello. Can you please tell me the quantity required to make for 2 people? Thanks.

25/9/10 11:36 pm  
Anonymous Anonymous said...

Hi, does the onion need to be cooked first?

7/11/10 11:44 pm  
Anonymous Anonymous said...



19/4/11 2:32 pm  
Anonymous Anonymous said...

I have to add to the multitude of comments. I make these for every occasion now that are so yummy and easy to make. I just finished making about 6 batches for my sons upcoming 1st birthday. So glad i can freeze them and get a headstart on my preparations.

14/5/11 10:39 pm  
Anonymous Anonymous said...

Hi, I was wondering if the mushroom & fetta quiches are ok to freeze? Thank you

29/3/12 4:39 pm  
Anonymous Anonymous said...

Hi all i have made several diff versions of these and always frozen left overs and as said just reheat in oven not mic we love pancetta mushrooms and shallots i dont get to freeze them much as they go so fast but if i make a huge batch im rite

17/8/12 9:56 am  
Anonymous Amy said...

This recipe is awesome, I've been making them for over a year now and my friends always request that I make them for any get-togethers that we have. Thanks!

16/11/12 7:59 am  

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