Mini Quiche with Parmesan

Mini Quiche with Parmesan

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READY IN 50 minutes
PREP TIME 15 minutes
COOK TIME 35 minutes
SERVINGS 8 mini quiche

I love quiches, they are delicious to eat, easy to make and extremely suitable to clear up some leftovers from your fridge.

A little leftover vege, a piece of bell pepper, one last slice of bacon, all these bits and pieces just not enough for a meal but mixed together just enough for a quiche filling.

Best of all is that quiches are enjoyed hot or cold

Mini quiches baked in a muffin pan or small moulds are perfect to grab along when you are in a rush early in the morning

In the car, train or bus they are great and healthy 


  • For the dough:
  • • 250 gr all -purpose flour
  • • 125 gr unsalted butter (cut in small pieces)
  • • 1 egg
  • • Salt
  • For the filling:
  • • 100 gr bacon or ham (or a mix) cut small
  • • 1 small red onion (finely sliced)
  • • 1 small leek (cut into small pieces)
  • • 150 gr broccoli rosettes
  • • 2 tomatoes (cut into slices)
  • • 200 ml full cream
  • • 3 eggs
  • • 250 gr grated Parmesan cheese


  • 1• A quick way to make the dough is to use a food processor
  • 2• Place the dough ingredients (without the egg) in the food processor and pulse until mixed
  • 3• Add the egg to the mix and pulse until a dough forms
  • 4• Remove the dough from the bowl and knead into a firm dough. Do not over knead or else the dough will shrink during baking
  • 5• Wrap the dough in cling wrapl and allow resting for an hour in the fridge
  • 6• Dust a flat surface with some flour and press the dough into a round shape. With a rolling pin roll the dough into a ¼ inch thick round shape turning the dough for a quarter after every roll. So, roll turn, roll turn and so on
  • 7• Cut small rounds from the dough using a cookie cutter about ½ inch bigger than the moulds you use. Grease your moulds and press the rounds in the moulds
  • 8• Fill the dough covered moulds for 1/3rd with beans (any beans will do) and bake in a 160 degree oven for 20 to 25 minutes
  • 9• Remove the beans from the moulds, leave the baked dough inside the moulds
  • 10• Heat 2 tbsp olive oil in a skillet to medium heat, add the onion, bacon and fry for a minute. Add the leek and broccoli and fry for another minute
  • 11• Whisk the eggs and cream together in a bowl
  • 12• Divide the veggie mix over the dough cups and add some egg cream mix so the vege is just coverd. Top with a tomato slice and top with the Parmesan cheese.
  • 13• Bake in a 180 degrees oven for 15 minutes
  • 14• Allow the quiches to cool for a few minutes and remove from the moulds
  • 15• You can keep the mini quiches for a few days and reheat in an oven or microwave or enjoy the cold on the go.


Nutrition Facts

  • Calories
  • Total Fat
    26.2 g
  • Sat. Fat
    16.5 g
  • Carbs
    17.3 g
  • Fiber
    1.6 g
  • Sugars
    1.4 g
  • Protein
    14.5 g