Easy Mini Quiches Recipe

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.

Update: We cooked this recipe live on the 23rd April, click here or 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 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.

 Mini Quiches

Ingredients

• 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

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 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!

Asparagus, chard and mint from Rough Measures, 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.

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

Grace

Print Recipe

Mini Quiches

Easy recipe for kids - super simple mini quiches - great for picnics lunch boxes and party food with free printable recipe sheet,

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast, dinner, Lunch

Cuisine: British, French, Vegetarian

Servings: 7 bites

Author: Grace Hall

Ingredients

• 1/2 red pepper
• 2 spring onions
• 2 slices (about 35g) ham
• 50 g cheddar cheese
• 1/2 pack (250g) readymade short crust pastry
• 4 large eggs

Instructions

• 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.

Video

Love this recipe? Don’t forget to pin it so you can easily find it again!

SaveSave