This mini quiches recipe couldn’t be simpler to put together! Another of my easy 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 up with 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 and was really pleased to be able to pack a couple in his lunch box for today. With summer coming, these would be perfect to pack in a picnic, and would be easy 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.
- 1/2 red pepper
- 2 spring onions
- 2 slices (about 35g) ham
- 50g cheddar cheese
- 1/2 pack (250g) readymade short crust pastry
- 4 large eggs
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 and bottoms 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 nesting crinkle edged circle cutters) cut out 12 circles of pastry.
Push a pastry circle into each hole in the muffin tin to form a cup.
Spoon some of the vegetable and cheese mixture into each cup. Pour over the whisked eggs to cover the mixture and fill the cups up.
Bake in the preheated oven for approx. 20 minutes until puffed up and golden. Remove from the muffin tin and 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 just swap the fillings around to suit your tastes. Here are some alternative filling ideas that I think would work nicely in this recipe; sweetcorn, peas, yellow, orange or green pepper, grated carrot or courgette, onion, red onion, mushrooms, tomatoes, chopped green beans, finely chopped spinach, aubergine, broccoli or cauliflower, bacon, feta cheese or goats cheese.
I asked some of my food blogging friends to share ideas for alternative fillings too, so do have a look at their links below for some more inspiration!
Chorizo, red pepper and cheddar from Jen’s Food, asparagus, chard and mint from Rough Measures, broccoli and stilton and camembert and sundried tomatoes from Happiness is Homemade, roasted courgette, tomato, feta and basil from Farmersgirl Kitchen, feta, pepper and courgette from BakingQueen74 and plantain frittatas from Recipes from a Pantry.
As promised, I have created a free printable recipe sheet for this recipe so that your child can have a go at following the recipe themselves. Click on the picture below to download the PDF file.