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Serves: 6

By ceedee

(2 Votes) 4


  • 125ml milk

  • 55g cheddar

  • 1 butter for greasing tin

  • 3 medium eggs beaten

  • 200g ready-made puff pastry (can also use shortcrust pastry)

  • 1 medium tomatoes sliced


  1. Preheat the oven to 200C, gas mark 6. Grease a deep 6-hole muffin tin.
  2. Roll out the puff pastry until it is quite thin and press it into the 6 muffin holes. Trim the tops and chill the tin for 30 minutes.
  3. Combine the eggs, milk and cheese, reserving a little cheese for sprinkling.
  4. Pour the mixture into the muffin tin. Top each pie with a slice of tomato and sprinkle with the reserved cheese.
  5. Bake for 20-25 minutes until risen and golden. Leave to cool slightly before removing the pies from the tin.

Handy Hint

Great for picnics too.

Additional Information

  • Make Ahead

  • Kids can help

  • Can Freeze

  • pastry

  • Egg

  • Summer

  • Spring

  • Lunchbox

  • Vegetarian

  • Nut Free

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Your comments

  • SuburbanRhonda 20/08/14 23:20

    What is the shiny glaze on top of the quiches in the picture?

  • leaveittothediva 12/07/14 12:40

    What are the green things in the pictutes of the mini quiches ?. Did you use green tomatoes ?. Thanks.

  • snickersnack 28/03/09 09:33

    My children are both obsessed by quiche but it had never occurred to me to make smaller ones. dd will be thrilled - lunchbox quiche will be very popular indeed.

  • ceedee 16/10/08 13:46

    My children both love these and they make a great change from sandwiches in their lunchboxes.