Puff Pastry Mini Quiches

This is a great recipe to make bite sized lunch box food or party finger food. Super easy and very quick! You can substitute a whole variety of other veggies, or even leave out the bacon and make them vegetarian, the important thing is to not add too much moisture to the mixture otherwise it may not set. Things that I think go great in quiche include spinach, pumpkin and feta. Have a go using your fridge leftovers.

Using puff pastry is not the traditional way to make a quiche (normally shortcrust) but this is what makes this recipe so quick and easy. Alternatively you could use wanton wrappers and leave the edges poking out over the sides (coat with beaten egg to make sure they don’t burn), or you could use bought shortcrust pastry (but you should blind-bake before filling). If you want to get fancy, you could use individual tart tins and make your own shortcrust pastry. Whichever way you do it, quiches are always an easy tasty meal.

Puff Pastry Mini Quiches


  • 4 eggs
  • 300 ml Milk
  • 200 grams Bacon, finely cut pieces
  • 2 Large tomatoes, de-seeded and cut into small pieces
  • 1 Cup grated Cheddar Cheese
  • 1 Zucchini, grated
  • 1 Carrot, grated
  • 5-6 Puff Pastry sheets, thawed
  • 1/2 an Onion if desired, finely chopped
  • Salt and Pepper to taste


  1. Place Frozen Puff Pastry sheets on counter top to thaw naturally.
  2. Prepare muffin/cupcake tins by spraying lightly with oil or grease lightly with butter.
  3. Choose a pastry cutter size appropriate for your tin. You can choose to only do 1/2 sized quiches by using a smaller cutter (will make more shallower quiches) or you can choose a larger cutter to make full depth quiches (approx 24). Make sure the pastry doesn't extend over the edges of each muffin hole as these edges are likely to burn.
  4. Preheat a large non-stick frying pan over medium heat, cook finely chopped Bacon pieces (lid off), stirring frequently with a spatula until cooked or lightly browned.
  5. If using onion, add the finely cut onion pieces and cook with lid on until until softened.
  6. Add the grated zucchini and carrot and cook with the lid off until softened. Cook until all the excess liquid steams off as you don't want to add any extra moisture to the quiche mixture.
  7. Whisk the eggs together, add the milk and whisk again until thoroughly combined. Add the cooled bacon/vegetable mixture along with the de-seeded finely cut tomatoes and the Cheese. Stir to combine.
  8. Preheat the oven to 180 degrees Celsius, Fan Forced.
  9. Prepare the muffin tins: line each cavity with a pastry round. If they bunch up at the sides just press together with your fingers.
  10. Fill each pastry round with quiche filling being careful not to overfill. Ideally fill just below the pastry rim.
  11. Bake in preheated oven for approx 20 mins until fully cooked (no wobbles in the centre, and lightly golden-brown. Filling may rise up during cooking but will settle back down.
  12. Serve hot or cold.

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