Three mini vegetable quiches with rocket & tomato

Mini Quiches

These mini quiches are the perfect savoury food for snacks, parties, picnics or even for lunch! You can use any pastry you like – homemade or shop bought, If you’re making a bigger family sized quiche, just make sure to bake the pastry a bit first so you don’t get a soggy bottom! 😛

The filling for these can be switched up to suit your tastes, if you like garlic, add a sprinkle of garlic granules, if you like chilli, add a pinch of red chilli flakes – you could add some herbs too, but we love these as they are!

You might munch more than one!

We used the pastry from our mince pies (minus the sugar) and they were perfect as we made the pastry thin so the mini cases crisped up perfectly without blind-baking! Yummy! 🙂

Have a look at the recipe, then leave us a comment and let us know what you’d put in yours! 🙂

Mini Quiches
Created by:: Laurena @LifeDietHealth
  • 1 batch pastry of choice (homemade/puff/filo)
  • oil/butter of choice for greasing
  • 210 g roasted butternut squash (cooked weight)
  • 210 g silken tofu
  • 2.5 tablespoons nutritional yeast
  • 1/4 teaspoon black pepper
  • pinch nutmeg
  • Salt to taste
  • *optional fillings cooked onion, mushroom, sweetcorn, peas, peppers, tomatoes, vegan cheese.
  1. Prepare your pastry, then grease a 12 hole baking tin. Line each hole with enough pastry to come up the sides slightly. For thicker shortcrust pastry, blind bake for 3-5 minutes.

  2. Blend the butternut squash with the tofu, then add the nutritional yeast, black pepper and nutmeg. Season with salt as required (stir in cheese if using). Spoon into prepared pastry cases.

  3. Add any fillings and gently push into the quiche mix.

  4. Bake at Gas Mark 6 (400f / 200c) for 15-25 minutes. The quiches are ready when they are beginning to brown on top.

  5. Allow to cool slightly before removing from the tin. Enjoy!

You might find these items useful when making these (we do receive a small commission which helps with the running of this site if you purchase using these links, but the cost is still the same for you!):

Customise your mini quiches with your favourite veg!

You could of course, if you’re not into pastry for whatever reason, just make these without the case! If you have silicon bun cases, use those or make a large one and then cut it into slices, like this one.

Still as delicious – packed with onions, mushrooms, sweetcorn, peas & tomatoes

We hope you get a chance to make these over the weekend! Whatever you’re up to, please share any of your creations with us @LifeDietHealth or use #LifeDietHealth We love to see your interpretations of our recipes!

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Have a fantastic weekend! ?

Speak soon

Laurena x


  • Eva Gallon 11th October 2019 at 19:48

    What a great idea, using silken tofu as the ‘egg ‘ filling. Looks delish as usual?

    • Laurena@LifeDietHealth 13th October 2019 at 10:14

      Aww, thanks Eva… I was never really an egg lover, but it appears I love tofu masquerading as egg! :p What would you put in yours? x

  • Eva Gallon 13th October 2019 at 12:23

    It used to be smoked salmon but now I prefer broccoli and feta. I tried it with spinach once but that made it far too watery! x

    • Laurena@LifeDietHealth 16th October 2019 at 21:14

      Ah… I have a spinach hack- put it in the quiche dry and raw! :p That works! I can’t say I’ve ever had feta in a quiche – I still need to make more vegan feta then I can test it out! 🙂

  • Eva Gallon 17th October 2019 at 08:32

    That makes perfect sense about the spinach, I should have thought of that before but thank you?Vegan feta… Sounds good, have fun experimenting with that☺

  • Eva 17th October 2019 at 09:45

    Thanks Laurena!☺

  • Eva Gallon 17th October 2019 at 11:42

    Thank you!

  • Eva Gallon 17th October 2019 at 11:43

    Oops, getting old- I’d forgotten I’d already responded to you?

    • Laurena@LifeDietHealth 17th October 2019 at 22:34

      Lol… I don’t mind! :p Thanks to you too for writing on my posts! 😀 x


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