Mini Quiches

These mini quiches are so quick and easy you could get your little one to help you. They are great for entertaining, for kids' parties and as a snack and also great for school lunch boxes and can be whipped up in no time! If you don't have puff pastry I have made these without and they still come out really good.

Recipe by: Clare

All in one bowl quiche that forms its own base while cooking. Passed on to me by my mother, this is adaptable to use any leftovers. You can pretty much add what you like to this recipe. The quiche can be cut up into squares of any size and served with salad, or cut into finger or bite size pieces for parties. Baking in a mini muffin tins is good for parties. Serve hot or cold

Recipe by: SILVERMOONDRAGON

This savoury egg bake is filled with zucchini, Cheddar, onion, grated carrot and dill. It makes a lovely starter or can be served as a main course.

Recipe by: Lynn Lewis

These little quiches are made in a muffin tin which makes them the perfect size for party nibbles. Easy to make since there is no crust.

Recipe by: Linda

These mini quiches are so quick and easy you could get your little one to help you. They are great for entertaining or as a snack and can be whipped up in no time! You can use muffin trays for these but the patty cake ones fit better.

Recipe by: Clare

Great finger food for a party or a picnic and a delicious way to serve fennel. Bake the quiches in muffin tins or small ramekins.

Recipe by: marniclarno

These easy, rustic quiches are a great way to serve up a protein packed breakfast on Christmas morning that will last everyone through the busy festivities.

Recipe by: TastyFood

These gourmet party nibbles are so easy to make, especially when using ready made or leftover empanada dough discs.

Recipe by: fioa

Looking for a great gourmet finger food recipe yet super easy? Try these mushroom and ham mini quiches made out of empanada pastry discs and baked to perfection in a muffin tin.

Recipe by: fioa

Rich in flavour, these quiches are filled with broccoli, spring onions and tangy soft cheeses.

Recipe by: Janet Mitchell