Low Salicylate Mini Quiches

by | Apr 18, 2022

I just adore mini versions of things. Could it be to do with the fact that I just scrape in at 5 feet tall? Perhaps. Most likely. Aside from this apparent bias, mini quiches in particular, often make me think of sweet celebrations, served as appetisers at hens dos or birthday soirees I’ve been fortunate enough to attend over the years. Oddly, they also make me think of the characters from Bridgerton. I feel it’s the kind of food they would nibble on while trying to nab a partner at the Queen’s ball.

Anyhoos, perfect for breakfast, lunch, an afternoon snack or dinner, these little eggy delights cater to all ages (and heights)!

Enjoy xx


Low Salicylate Mini Quiches

Adapted from Cooking for my Soul

Makes approx. 24



  • Cutting board and knife
  • 12 cup muffin pan
  • Measuring cups
  • Measuring spoons
  • Mixing bowl



Sunflower oil (for greasing muffin pan)

3 sheets shortcrust pastry (defrosted)

4 large eggs

1/2 cup thickened cream

1/2 cup milk

1/4 tsp salt

2 Tbsp spring onion (finely chopped)

2 Tbsp chives (finely chopped)

1/2 cup grated tasty cheese



1.) Preheat fan-forced oven to 200 degrees

2.) Lightly grease 2 x 12 – cavity muffin pans using oil

3.) Using a fork whisk eggs, milk, cream and salt in a large bowl until combined. Cover and refrigerate egg mixture until step 5.

4.) Lay pastry sheets out on a flat surface and using a 12 cm round cookie cutter (or 1 cup measuring cup if you don’t have a cookie cutter), cut into 12 rounds. Gently mold each pastry round into muffin pan.

5.) Evenly pour egg mixture from fridge into each unbaked pastry crust. Dividing equally between quiches, top with add-ins and finish by sprinkling with cheese. Make sure not to overfill muffin pans – leave a little room at the brim for egg to expand during cooking time.

6.) Place the muffin pans into the oven and bake for approximately 25 minutes, or until the filling is golden

7.) Leave quiches to cool slightly (5 minutes) and then transfer to wire rack to cool completely. Serve warm or at room temperature (eat within 2 hours).

Leftover quiches can be stored in an airtight container in the fridge for up to 4 days.

Note: Feel free to substitute sour cream for heavy cream and/or add some canned salmon.

DISCLAIMER: This article is for informational purposes only. It is not intended to constitute or be a substitute for professional medical advice, diagnosis, or treatment. 


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