Friday 22 October 2010

Potato & Roast Vegetable Mini Quiches

In my recent post regarding 'the €5 meal' I realized that the Quiche recipe I used cost €7 to make & the only reason for this was that I was using a larger baking dish for 3-4 people. In recent months I have become addicted to Pastry Pies so last night I wanted to try and make my own individual quiches, when made this way are considerly cheaper and really tasty as all of the flavours are condensed into individual servings.

What I decided to do this time is a Vegetarian Quiche with Potato & Roast vegetables and I served it with a light salad

Serves 2: Makes 4 individual Quiches           Cost of 4 Quiches: 4.50


4 Sheets of Frozen Shortcrust Pastry (pastry with yeast)
3 medium potatoes
1/3 courgette
1/3 red pepper
1 red onion
4 cherry tomatoes
1 Tomato
1 clove of garlic
2 Tbsp Olive oil
Salt & Pepper
3 eggs
125ml Cream
Tsp Grained Mustard
Buffalo Mozzarella
Handful of grated cheese
Handful Fresh Coriander leaves
Devil Eye Chilli    

Cooking Utensils
Large Muffin baking dish
Sharp Knife
Chopping Board
Oven Dish
Large mixing jug
Small saucepan for potatoes

- Peel potatoes & chop into even pieces
- Chop pepper, courgette & onion into even sized pieces
- Finely chop garlic, chilli & coriander
- Chop your tomato into 4 even sized pieces
- Chop up your mozzarella cheese
- Whisk together your eggs, cream & mustard


Preheat oven to 200C

- Brush your chopped peppers with your olive oil and place in a roasting dish in the pre-heated oven for 10 minutes

- After the 10 minutes add the courgettes, onions & chopped chilli /garlic to the peppers. Brush again with olive oil (make sure all the vegetables are coated lightly with oil)
- After 5 minutes add your whole cherry tomatoes.
- Roast for a further 10 minutes stirring occasionally until the vegetables are tender and beginning to brown.
- Parboil your potatoes in boiling water for 7 minutes.

- Let all your cooked vegetables get back to room temperature before adding into Quiche


- Grease your baking tins and line with 1 sheet of pastry.
Tip: as you are adding egg/cream mixture later, make sure that the pastry is out on all sides of the cup/tin to ensure that the liquid stays in teh mini-quiche and not down the sides

- Cover completely with tin foil and cook in a 200C oven for 15 minutes
- Remove tin foil and now you will want to build your individual quiches.

Tomato Slice – Mozzarella – Chopped Coriander – Tbsp Potato – Tbsp Roasted vegetables – Cherry Tomato.

- Gently pour in your egg/cream/mustard until it completely covers your vegetable mixture
- Top with grated cheese & black pepper

- Cook for a further 30 minutes @ 200C

- Serve with a light salad or eat by themselves



  1. Wow! They are really amazing. Very simple to do, but so tastefull.
    What i also liked is that they are not so heavy on the stomach so you can either have a few for dinner or just one as a snack!

  2. My husband made this yesterday and it was so good and delicious! I even cleaned the little pans with my fingers!!!!!!!!!
    My compliments for your great looking Blog :)

  3. dude, yum! hey, do you think I could use phyllo instead of shortcrust pastry? may impact cooking time???


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