28 March 2014

Mini vegetable quiches

I'm visiting my family in Finland and we are celebrating my grandfather's amazing 90th birthday tomorrow. I made these mini vegetable quiches for the coffee table as a savoury treat for the guests. As we had so much to prepare, I cut a few corners and used ready made pastry, which meant that these quiches are hardly any work, have a look!

This recipe makes about 16 muffin case sized mini quiches.


400g shortcrust pastry or puff pastry

1 bell pepper

1 onion

250g mixed vegetables cut in matchstick shape at about 2cm length (carrot, potato, parsnip, swede, also a frozen vegetable mix will do)

100g emmental

2 eggs

2dl cream

1tbsp oil

1tsp salt

1/2tsp black pepper

Fresh parsley leaves


Chop the vegetables, bell pepper and onion finely and cook them in little oil until all excess fluis has cooked off and the vegetables are soft. Let it cool, and then mix the grated emmental to it and season with salt, pepper and parsley.

Roll the pastry out thinly and cut small squares of it and press each of them into muffin cases. Pre-bake the crusts at 200C for about 5-10 minutes until the pastry becomes little bit puffy.

Beat the eggs and mix them with the cream, you can add the seasoning also to this mix, if you prefer.

Put the vegetable and cheese mix into the pastry cases and pour some egg and cream mix into each one, about 2 teaspoons.

Bake at 200C for about 20 minutes and they are done.

Greetings from Finland! Your VegHog


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