Mini vegetable quiches

Let's make mini vegetable quiches

Prep time
15 minutes
Cooking time
25 minutes

4-6 large tortilla wraps

6 eggs

A little milk

A small head of broccoli

2-3 handfuls of frozen mixed vegetables

160g hard cheese grated (e.g. cheddar)

A little vegetable oil

chopping board and knife

10-12cm cutter or small plate to cut around

12 hole muffin tin

bowl and fork

pastry brush

Mini vegetable quiches

Heat the oven to 160C/140C fan/gas 4. Using the pastry brush apply a little vegetable oil around the inside of each of the holes in the muffin tin.

Quiche 1

Using the 12cm cutter or small plate cut 2-3 circles from each tortilla wrap. You may need to adjust the size of the circles to fit the muffin tin.

Use the circles to line the 12 holes of the muffin tin, carefully pushing them into the holes to make cases. Put a selection of vegetables in each case.

Quiche 2

Beat the eggs with a little milk and pour into each tortilla case. Fill to below the lip to avoid it boiling over in the oven and making the cases stick to the pan.

Add grated cheese on top. Bake until the egg has set, around 25 mins.

Quiche 3
Serving suggestions
  • Any of your favourite fresh or frozen vegetables can be used in this recipe - cherry tomatoes, chopped red peppers and mushrooms work well
  • Serve with a fresh salad
Top tips
  • Children can help by whisking the eggs, putting the vegetables in the cases and the cheese on top
  • Quiches can also be served cold
  • Perfect for a picnic or a party
Suggested recipes
Bean and cheese wrap
Bean and cheese wraps

A fun and filling meal with no cooking, great for picnics or parties

Vegetable biryani
Vegetable biryani

Packed with vegetables, this is great for bringing different colours and textures to dinner