TWO PERFECT, VEGETARIAN MINI QUICHE RECIPES YOU’LL ADORE! (Forget the caterers! DIY, people!)

Mini Quiches are quick, easy and delicious. They are perfect for entertaining for many reasons, including their size, versatility and the fact that they can be made in advance yet still served warm and toasty from the oven on the day of your event! I was thrilled to experiment with both of these recipes in preparation for my blessingway/baby shower and have modified them to, what I consider, perfection. So here’s a double whammy post of mini Quiche awesomeness!

VEGGIE BACON AND MUSHROOM MINI QUICHES
Prep time: 10 minutes | Cook time: 15-20 minutes | Serves: 24

veggiebacon-mini_quiche1

veggiebacon-mini_quiche2

INGREDIENTS:

3 eggs
2.5 dl of veggie bacon bits, cooked
1/2 large onion, diced and sautéed
3 large champignon mushrooms, diced and sautéed
1 dl tasty cheese, grated
2 puff pastry sheets
A dash of garlic salt
A sprinkle of dried parsley
Salt & pepper to taste
A dash of milk or cream

DIRECTIONS:

  1. Pre-heat your oven to 180 degrees C.
  2. Grease 2 cupcake trays (12 cup) with olive oil or butter.
  3. In a bowl, mix the eggs, veggie bacon, mushrooms, onion, cheese, salt, pepper, garlic salt cream & parsley with a fork until well-combined.
  4. Using a glass or pastry cutter, cut circles out of puff pastry and place into the greased cupcake tray holes.
  5. Spoon the mixture into the pastry.
  6. Bake in the oven for 15 – 20 minutes or until golden brown.

 

*These delightful, perfect party treats can be made the day before (take out of the oven just before golden). When cool, store covered in the fridge, then reheat in the oven (at 150°C) before serving.
*Mini Quiches freeze well too! Try freezing 12 in a single layer in a medium-sized freezer bag.
*Recipe adapted from this one by Linda at allrecipes.com.au

 

SPINACH & PINE NUT MINI QUICHES
Prep time: 10 minutes | Cook time: 15-20 minutes | Serves: 18

spinach-mini_quiche2

spinach-mini_quiche1

INGREDIENTS:

3 sheets of frozen puff pastry
2 eggs
A dash of milk or cream
225 g frozen chopped spinach, defrosted
1/2 a large onion, finely chopped
.5 dl pine nuts, lightly toasted
2.5 dl tasty cheese, grated
A dash of garlic salt
Salt and pepper to taste

DIRECTIONS:

  1. Preheat oven to 180°C and grease the holes of 2 cupcake trays (18 holes altogether if using 2 standard size cupcake trays).
  2. Cook onion in a non-stick frying pan over a medium-high heat until starting to brown. Add spinach and heat through (much of the liquid in the spinach should evaporate during this process, but it will still be moist). Add dash or two of garlic salt.
  3. Once vegetable mix has cooled, add remaining ingredients and mix until everything is combined evenly.
  4. Use a circle shaped cutter and cut out 18 rounds of puff pastry that fit the tray holes and place in the tray.
  5. Place a heaped tablespoon of mixture in each hole and then add a little more to each if there is mixture remaining.
  6. Bake for 15-20 minutes or until filling has risen and is golden. Serve warm.

 

*These little bites of yumminess can be made the day before (take out of the oven just before golden). When cool, store covered in the fridge, then reheat in the oven (at 150°C) before serving.
*Mini Quiches freeze well too! Try freezing 12 in a single layer in a medium-sized freezer bag.
*If you don’t have pine nuts, lightly toasted slivered almonds work fabulously too!
*Apparently you can make these without the puff pastry too… something for my gluten-intolerant friends out there!
*Recipe adapted from this one at kidspot.com.au