Easy Mini Quiches Recipe (2024)

This mini quiches recipe couldn't be simpler to put together! Another of myeasy recipes for kids, this post includes a free printable recipe sheet so your child can give it a go themselves.

Small Child actually made these for our evening meal last night -we served them upwith a hearty salad for the grown-ups and lots of lovely raw veggie sticks for the children, and we all thoroughly enjoyed eating them.

Small Child was rightly very proud of his efforts andwas reallypleased to be able topack a couple in his lunch box for today.

Update: We cooked this recipe live on the 23rd April, click hereor on the video below to watch and cook along in your own time!

With summer coming, these would be perfect to pack in a picnic, and would beeasy to make in bulk for a party too.

I've used ready-made pastry for this recipe to make it quicker and easier and to keep the ingredients list short, you could of course make your own if you prefer.

Mini Quiches

Ingredients

• ½ red pepper
• 2 spring onions
• 2 slices (about 35g) ham
• 50g cheddar cheese
• ½ pack (250g)readymade short crust pastry
• 4 large eggs

Method

Preheat oven to 180°C (Gas mark 4/350°F). Spray or brush a 12 hole muffin tin with a little oil.

Deseed and chop the red pepper into small pieces (for very young children, an adult can help with this bit if necessary!). Chop the ham into small pieces. Grate the cheddar cheese.

With scissors, cut the tops andbottoms off the spring onions and discard. Use the scissors to cut the spring onions into small pieces.

Mix all of your prepared ingredients together in a bowl and put to one side.

Break the eggs into a small jug or bowl. Whisk until well mixed. Add a little salt and pepper if wanted.

Scatter a handful of flour onto a smooth surface and roll out the pastry. Using a large circle cutter (Small Child used the largest of our nestingcrinkle edged circlecutters) cut out 12 circles of pastry.

Push a pastry circle into each hole in the muffin tin to form a cup.

Spoon some ofthe vegetable and cheese mixture into each cup. Pour over the whisked eggs to cover the mixture andfill the cups up.

Bake in the preheated oven for approx. 20 minutes untilpuffed upand golden. Remove from the muffin tinand cool on a wire rack.

Serve warm or cool completely and store in the fridge until ready to eat.

This recipe can be easily customised -you can justswap the fillings around to suit your tastes.Here are some alternativefillingideas that I thinkwould work nicely in this recipe; sweetcorn, peas, yellow, orange or green pepper, grated carrot orcourgette, onion, red onion, mushrooms, tomatoes, chopped green beans, finely chopped spinach, aubergine, broccoli orcauliflower, bacon, feta cheeseorgoats cheese.

I asked some of my food blogging friends to share ideas for alternative fillings too, so dohave a look at their links belowfor some more inspiration!

Asparagus, chard and mint from Rough Measures,roasted courgette, tomato, feta and basil from Farmersgirl Kitchen,feta, pepper and courgette from BakingQueen74andplantain frittatas from Recipes from a Pantry.

As promised, I have created a free printable recipe sheet for this recipe so thatyour child can have a go at following the recipe themselves. Click on the picture below to download the PDF file.

Ifyou’d like more child friendly recipes like this one, be sure to check out the rest ofmy easy recipes for kids section, and you could pop over and follow my Cooking with Kids Pinterest board too!

Grace

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