Mini Cheese and Onion Quiches

Cheese and onion quiches

Quiche is traditionally a savoury flan eaten either hot or cold. These mini versions are ideal for packed lunches, picnics, snacks and party food.


  • 225g Shortcrust Pastry
  • 1 medium onion
  • ½ x 15ml spoon vegetable oil
  • 100g reduced-fat Cheddar cheese
  • 2 medium eggs
  • 150ml semi-skimmed milk
  • A pinch of dried mixed herbs
  • A pinch of paprika OR cayenne pepper (optional)
  • Black pepper (optional)


  • Preheat the oven to 200°C/180°C (fan) or gas mark 6.
  • Line the quiche tins with the shortcrust pastry and place on the baking sheet.
  • Peel and finely slice the onion.
  • Turn on the hob to a low heat and add the oil to the saucepan.
  • Add the onions, cover with a lid and cook for about 10 minutes until they are soft, stirring occasionally. Leave to cool.
  • Grate the cheese.
  • Break the eggs into a measuring jug. Beat them with a fork until the yolk and white are mixed together.
  • Add the milk, herbs, paprika or cayenne pepper (if using) and black pepper to taste (if using) to the egg mixture and stir.
  • Divide the cooked onions and cheese between the pastry cases.
  • Pour the egg mixture into the pastry cases.
  • Bake in the oven for 20–25 minutes until set.

Something else to try

  • Use less onion and substitute with alternative vegetables or small portions of cooked meat for alternative flavours and texture.
  • Always use fresh herbs wherever possible, the flavour is so much better.
See Also
Cooked egg in a mug
Egg in a Mug
Egg Muffin Recipe
Egg Muffins