Mini Vegetable Quiches Recipe | Legendairy

Mini Vegetable Quiches


12
Easy
15 MINS
20 MINS

These quiches are great for the kids and can be frozen for up to 1 month, making them ideal for the rushed nights when a quick dinner is required.

INGREDIENTS

  • 1 sheet puff pastry, thawed
  • 1/2 cup chopped vegetables
  • 1/4 cup thickened cream
  • 1/4 cup grated cheddar cheese
  • 1 egg, lightly beaten
  • pinch mixed herbs
  • 1 tablespoon sweet chilli sauce, optional

METHOD

  1. Cut pastry into twelve 6cm x 7cm rectangles and line 12 buttered patty pans.
  2. Combine remaining ingredients in a bowl and spoon into the pastry cases.
  3. Bake at 210°C for 20 minutes or until cooked and golden.

NUTRITION (PER SERVE)

Energy (kj) 407
Protein (g) 3
Fat, Total (g) 7
Saturated (g)
Carbohydrates (g) 7
Sugars (g)
Dietry Fibre (g)
Sodium (mg)
Calcium (mg) 29
Iron (mg)

HANDY TIPS

We used vegetables such as carrot, pumpkin and capsicum for this recipe. Alternative: Substitute a 210g can of drained and flaked pink salmon for the vegetables. TIP: For children, omit the chilli sauce until you have filled half of the pastry cases. Add the chilli to the remaining mixture for adults to enjoy.

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