I love making big quiches using pizza dough instead of shortcrust pastry, as I feel it lightens them up and you can indulge in the good stuff like plenty of cream and cheese in the filling instead.
The time I make an exception is for mini quiches. It’s a pain to line mini cake tins with pizza dough, which is very wet and sleeping cat-like when you try to pick it up (!) so instead, I reassure myself the miniature size of these Baby Feta & Roasted Pepper Quiches allow me to get the shortcrust out.
It will come as no surprise to know I have absolutely tons of cake tins taking over the valuable real-estate that are my kitchen cupboards. My mini Victoria sponge tinhortbread Bites for my friend’s wedding in the even more mini version and so my Feta & Pepper quiches were born.
You’ll need to grab one of these tins from Amazon now but it’s really worth the splurge. Quiches come out tall and straight sided with the utmost ease thanks to the loose bottoms. Really, it’s a dream of a cake tin to use and very handy for lots of miniature bakes!
These baby quiches are only just about 2 inches across but thanks to the strong flavours from the feta cheese, juicy roasted sweet peppers and a hint of oregano to give a decidedly Mediterranean vibe to these very British treats, they are very satisfying to eat.
They are great in lunch boxes as you can freeze them individually and simply pack them frozen into your lunch box with a little pot of salad or coleslaw and boomski, the quiche will thaw by lunch time keeping the rest of your lunch items cool (definitely put them in a little freezer bag if you can’t put your lunch in a fridge at work).
If not made to make your colleagues or kid’s classmates jealous, then do try these quiches for your next picnic. We may have seen the best of the summer for this year but hopefully, we’ll still have mild, dry days for a little while to come.
And of course, I can’t imagine Christmas without quiches – these would be wonderful canapés (if big ones!) to hand your guests with a glass of bubbly in the festive season, especially as they are great to make ahead and reheat easily in the oven or microwave.
Great for lunch boxes or picnics alike, these little quiches are wonderful hot or cold.
- 200 g plain flour
- 100 g soft butter
- 150 g feta cheese
- 1 large roasted pepper, diced
- 150 ml double cream
- 2 medium eggs
- 25 g parmesan cheese
- 1 tsp dijon mustard
- 1 tsp dried oregano
Start by either pulsing the flour and butter together for the pastry in a food processor until well mixed and starting to come together, then dribble in 1-2 tbsp cold water until you have a cohesive dough. OR use a spatula to mix the butter into the flour in a bowl before adding in the water. When it holds together, wrap in clingfilm and chill for 30 minutes to firm up the butter.
Roll the pastry no more than 2mm thick. Cut out circles just a little larger than you tin (either the miniature Victoria sponge tin or a muffin tin). Press in and patch up any holes with a little excess pastry - it's quite short so don't worry if it tears.
Rip up a sheet of baking parchment and then scrunch it up to make it more flexible. Rip little squares big enough to press into each small quiche shell then fill with baking beans. Bake in a preheated oven at 180˚C for 15 minutes. Remove from the oven and stand for a couple of minutes before carefully removing the parchment and baking beans.
Whilst the pastry is blind baking, prepare the filling. Crumble your feta into small chunks then chop the pepper (from a jar is more than fine) into pieces no bigger than 1cm square. Divide between the blind baked pastry cases.
Whisk the remaining ingredients together then pour over the feta and peppers, to no higher than about 2mm below the top of the pastry to allow for rising. Bake for 20-25 minutes until puffed, golden brown and just the barest jiggle in the middle if you wiggle the tin! Cool for at least 10 minutes on a rack before attempting to unmould them and serve warm or chill in the fridge once cold and eat within 2 days.
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