Cheese and tomato mini quiches – Easy recipe

For the series of cute little mini food, today I m showing you the best mini quiches recipe. Cheese and tomato mini quiches to be precise.

Cheese and tomato mini quiches are a deliciously easy appetizer. So easy that you will want to make it everyday, for lunch and dinner!
This is a very simple recipe. Fast to prepare and amazing to eat.

I have used a muffins tray to bake each single mini quiche.
Totally mess free, takes 10 minutes to make and 30 minutes to bake in the oven.

It’s so handy to have a muffin tray, it’s very versatile…have you got one? if not you should buy it now!
Basically can be used to do lots of things.
That’s how my creativity came up to make something like mini quiches, that is usually made in just one big tray.

How to make mini quiches?

Simple and genuine tomatoes and basil.
Again I got to use things leftover in the fridge just like I did for these super tasty pesto and tomato pastries.

These mini quiches are made with freshly made shortcrust pastry, and soon you will find its recipe here on the blog.
Though if you want to use ready made pastry for any reason, go ahead and do it.

Great for parties, or even just a meal in the family.
You are going to love how easy is to make it.

Lets see what you need for these cheese and tomato mini quiches.

If you are looking for more delish mini quiches and puff pastry recipes check this spinach and feta puff pastry cups

cheese and tomato mini quiches

Ingredients (for 12 cheese and tomato mini quiches)

200 gr shortcrust pastry
4 eggs
80 gr of tomato (diced very small)
50 gr of grated cheddar
70 ml double cream
fresh basil
black pepper


Cheese and tomato mini quiches: get it done.

Start by cracking the eggs and put them in a large bowl.
Fix with salt and pepper, then add the cream.
Grab a whisk, or a good old fork if you don’t have it, and whisk this up.
Whisk it well. The eggs should be absolutely smooth.

Fresh made or not, roll out the pastry.
Don’t make it too thick, for any reference check the video below the post where I show you everything step by step; If you haven’t done so yet, subscribe to my channel to stay updated with the recipes.

Once the pastry is rolled out, with a cookie cutter, or a small cup like I did, cut 12 disks.
Make sure they they fit in the muffin tray case. You don’t want them too small.
Fold each case, that you previously have greased, with the pastry disks. Try to strech them out a little, to give it that cup shape.

Add a little tomato, some cheese and chopped basil in each pastry cup.
Fill with the eggs mix you prepared before. To pour it directly in the cups without being messy, transfer the eggs mix into a jug.

Bake the mini quiches in the oven for 30 minutes @190C

Here you have it: cheese and tomato mini quiches ready to be served!

cheese and tomato mini quiches


Do you need a visual cooking support? You have it!
Find this mini quiches video recipe in the video below, and if you enjoy my videos don’t forget to subscribe to my channel on YouTube as well as the other social medias. It’s free anyway.

Did you try this recipe?
Let me know with a photo on instagram, tag @foodtoheartblog so that I get notified and don’t forget to follow me there too.

Drop a comment in the box below if you have any questions, I will gladly help you.

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