The shape of them allows for fairly straight walls which holds in the filling, and they are perfect 2 bite size. That’s it, friends! I hope you make and love these mini quiches as much as I do. There’s something incredibly charming about mini… well, just about anything, really. And these mini quiches are not only charming and incredibly cute – they’re also super duper crazy delicious. Perfect for any occasion –They are perfect for breakfast, brunch, baby showers, light lunch, afternoon tea, dinner, parties and lunchboxes. With operators facing a whole host of new challenges due to Covid-19 and running kitchens with reduced staff, the quiche cases save valuable time, ensure consistency across the board and provide the quality and taste of homemade. You could also add flavour to the pastry by adding chopped fresh or dried herbs, and ground spices. You could replace up to 50g of the butter in the pastry with finely grated parmesan, cheddar or other hard cheese.

Yes, it’s absolutely fine to use fresh veg. Just make sure you cut the vegetables small, and boil or steam them lightly before using so that they’re not overly crunchy in the finished quiches. Can I add extra vegetables to this recipe? The beauty of these quiches is that you can add any other veg you like - or even seeds and pulses - they're just so easy to customise! You can actually prepare all parts of these mini quiches the day before, and then assemble and bake them the next day. However, if you leave out the pastry and replace the sweetcorn with a lower-carb vegetable, you will have a keto-friendly dish that is a little these mini frittatas. Are mini vegetable quiches healthy?

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And you can layer your favourite fruits on tarts, opt for custard or chocolate, or decorate with nuts and berries. With over twenty different national varieties of flan, you’ve got plenty to experiment with. You can adapt your home recipes to best suit your own tastes and those of your friends and family. Tart, flan and quiche tins that are a cut above Of course, if you don’t need these mini quiches to be gluten free, you can easily recreate the recipe using plain wheat flour for the pastry part. And before you ask: yes, you could use a shop-bought pie crust. But… why would you want to, when the homemade version tastes about a bazillion times better, and is a breeze to prepare? For all three variations of the mini quiche recipe, the pie crust is blind baked in a muffin (or cupcake tin). How cute is that?! And it works a treat.

The mini quiches are baked in muffin tins in two stages. Firstly, blind baking the mini pastry cups, and secondly, baking the cups together with the filling. Blind baking the mini pastry cups is absolutely crucial if you want to end up with mini quiches that have a wonderfully flaky, buttery pie crust with no sogginess in sight. Because, trust me, there are few things quite as sad as a soggy, floppy pie crust.

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Crust swap: Feel free to substitute store-bought phyllo dough for the pie crust, if desired. Slice the same shape and at the same temperature as the pie crust. When reheating from frozen, reduce oven temperature to 220 degrees and reheat for about 20 minutes to prevent the phyllo dough from burning. Pastry is the foundation of a good tart or quiche, and at Lakeland you’ll find everything you need to master perfect pastry at home. Fancy: For a really delicious filling, I find sautéing onion and bacon with a little spinach in a frying pan, Putting this mix in the bottom of the bread cases topping with some grated parmesan cheese and then pouring on a combination of eggs whisked with cream Easy: Fill with baked beans, tinned spaghetti or creamed corn and top with some grated cheese, bake until the cheese is golden