mini vegetable quiches

View Instructions

Servings

24 little quiches

Prep In:

15 minutes

Cook In:

25 minutes

Age:

10 months +

About this Recipe

This vegetable filled recipe is especially delicious as a lunch or dinner option with an added flavour hit from of a pouch of Rafferty’s Garden

Ingredients

Approximately 4 sheets of puff pastry
1 tbs butter
1 medium carrot
1 medium zucchini
1/4 red capsicum
1 cup of finely grated extra tasty cheese
3 small bunches of English spinach, finely chopped
1/2 a leek finely sliced
4 small Truss tomatoes finely sliced
Rafferty’s Garden Spinach, Apple, Broccoli & Pea 4+ month 120g
3 eggs
Milk for brushing the pastry
You will need a 24 small muffin pan baking sheet and one large round scone cutter.

Storage tip: Not suitable for freezing. Store in air tight container and consume within 3 days.

Step by Step Instructions

Step 1

Preheat oven to 180 degrees C. Set aside and defrost 4 sheets of puff pastry.

Step 2

Using a blender with a shredding disc, finely slice the carrot, zucchini and leek. Also, finely dice the capsicum and English spinach.

Step 3

Add the tablespoon of butter to a saucepan and lightly cook the leek until it becomes transparent. Then add the shredded (or finely chopped) vegetables and seasoning and cook for a few minutes until softened.

Step 4

In the meantime, add the eggs to a bowl and the contents of the Rafferty’s Garden Spinach, Apple, Broccoli & Pea and whisk together.

Step 5

Using the scone cutter, cut rounds from the pastry sheets and line each muffin hole with these to form the base of the quiches.

Step 6

First place spoonfuls of the cooked vegetables into each pastry base.

Step 7

Then gently spoon the egg mixture into each cup on top of the shredded vegetables, before topping each mini quiche with a sprinkling of cheese, a sliver of tomato and a pastry star (if desired).

Step 8

Brush each quiche with milk and place the tray in the oven for 25 minutes until golden. Allow the mini quiches to cool before serving to your child.