Mini Quiches

Mini Quiches

Lowen starts school this week (*sob*) and she is adamant that she wants to take a packed lunch instead of having cooked school lunches (having sampled the school meals on a recent taster day I can't blame her to be honest). With that in mind I've been developing some child friendly lunchbox fodder over the school holidays to try and stop lunches becoming repetitive and boring. These mini quiches are perfect for little hands and mouths and you can vary the filling to suit what you have in the fridge. The ones I have made here are bacon and cheddar, but the possibilities are endless. The beauty with this recipe is that the pastry quantities specified make enough for 24 mini quiches but I do 2 batches of 12  - the pastry is fine to be left in the fridge for a few days so why not make a batch on Sunday night and another on Tuesday or Wednesday night to get you through the school week.


| Serves: makes 24 | Prep Time: 15 Minutes | Cook Time: 20 Minutes  | Total Time: 35 Minute |


  • For the pastry (enough for 24)
  • 280g Plain Flour
  • 140g Cold Butter, cubed
  • 8 TBSP water
  • For the filling  (enough to fill 12)
  • 1 small Onion, chopped
  • 3 rashers of Bacon, chopped
  • 1/2 TSP dried Thyme
  • 2 Eggs
  • 50ml Double Cream
  • 100ml Milk
  • 150g Cheddar, grated


  • Step 1: To make the pastry put the flour and butter in a processor and pulse until breadcrumbs form. Add the water, 1 TBSP at a time and continue to pulse until the pastry comes together. Tip out, divide into 2 and chill in fridge for at least 30 minutes.
  • Step 2: Preheat oven to 190c, gently fry the onion, bacon and thyme in a little oil for 10 minutes until cooked. Set aside.
  • Step 3: Take the pastry out of the fridge (you can leave the other half of the pastry in the fridge for a couple of days), roll out on floured work surface to 5mm then cut 12 rounds with a scone cutter. Line a 12 hole fairy cake tin with the pastry round then fill each one with the bacon mixture.
  • Step 4: In a jug whisk together the eggs, cream and milk and pour equally into the uncooked quiches - don't overfill. Sprinkle the cheese on the top of each one and bake for 15-20 minutes until golden and bubbling.

| Author: Beth Sachs | Date: 5th September 2011 |


  1. These look wonderful. I always enjoy visiting your blog. I love the food and recipes you share with your readers and leave with great ideas. I hope you have a wonderful day. Blessings...Mary

  2. I love making quiche but for some reason I've never tried doing mini ones for lunch.

    By the way, I put a savoury cookie recipe on my blog yesterday that might just be a good lunchbox food (it certainly works for my lunches!)

  3. My Mum used to make mini quiches like this when we were little for our birthday parties. They are just the best dipped in tomato sauce and consumed while hooning around the backyard ;0)

  4. Notice that Chele has said something similar ...

    This post takes me back. Mum used to make small open pies using the leftover pastry from the Sunday lunch baking (often Apple Pie) - or sometimes a fruit or jam turnover or a meat pasty instead. My brother and I used to get them in our lunchboxes the next day at school.
    Never as dainty as yours but always yummy - and looked forward to!
    'Meanderings through my Cookbook'

  5. I love quiche and those look amazing!

  6. Great idea to make quiche mini:)

  7. Quiche is a favorite of mine but I can never eat a hole one. These minis would be great. I could eat some and freeze some.

  8. Sounds delicious, I could do with a couple for my lunch right now!

  9. They look gorgeous! I begged eldest to go for packed lunches but she is adamant she wants to try school dinners when she starts this week. I have bad memories of school dinners so we shall see how she goes. Loving the recipes and the blog!! xxx

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  11. Mini quiches are always good particularly if, like me, you think the pastry's the best bit!

  12. Excellent idea, I am always stuck for lunch ideas (even though it's a long time before school for us). Agree with Chele, they are good in tomato sauce!


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