Quiche was first introduced to me in more or less the following words:

Leftover pie

And I can understand where it’s coming from – it’s a very economical way to use up leftover ingredients…provided you have spare pastry and spare dairy (read: cream) lying around. After making my favourite pastry recipe at the moment, I’ve been on a quiche bend, meaning that Sean and I have plenty of quick breakfasts that we can grab on the way to work! Happiness all around.

I guess the idea is that you can fill a quiche with pretty much anything you like – I always feel like if you like the combination, who’s to judge? (I do have a rant about that, but more about it later) There are also many different quiche mixes on the net, but I’ll just share what I use and just feel free to mix and match!

Quiche Mix
4 eggs
400g pure cream
50g milk
pinch of salt

Preheat 165C.

Line 12 muffin tins with pastry.

For this lot, I filled the quiche with leftover spinach, cream cheese, bacon, and then thoroughly mixed up the eggs, cream and salt and pour it over the filling till 1/2 mm from the top of the pastry.

Bake till the tops are brown.

Let cool on a cooling rack, and then upend the tray onto a cookie sheet.


I find that if you tip it out while it’s too warm, there is some warping in the shape of the mini-quiches. But it’s still cute! And your tummy won’t know what shape it’s in. 😉

Meanwhile, I’ve got some leftover pastry that I’m not sure what to do with. Any ideas?


  1. Miss T March 24, 2012 at 9:25 am

    Its Saturday night, Im drinking wine and watching Harry Potter. Do I want popcorn? NO – I WANT QUICHE!
    T xx

  2. Chopinand @ ChopinandMysaucepan March 27, 2012 at 2:12 pm

    Dear Tambourine,

    I love savoury treats and these look awesome. I would be tempted to drizzle a few drops of truffle oil before tucking them into the oven 🙂

  3. muppy April 9, 2012 at 11:28 am

    i looove quiche, you have made them look so quaint!


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