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Member recipe

Mini Quiche Lorraines

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(5 ratings)

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Serves 1 - 10 Portions

Makes 10 mini quiches ideal for parties, buffets and picnics.

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  • 300g plain flour
  • 150g block margarine
  • 100ml water
  • 3 eggs
  • 195ml milk
  • 75g cheddar cheese, grated
  • 1/2 onion
  • 9 cherry tomatoes
  • 1 Bacon Rashers
  • 4 mushrooms


    1. Light the oven to Gas Mark 5/190°C.
    2. Put the flour and margarine into the mixing bowl and rub together to form small crumbs.
    3. Add the water and mix together using the pallet knife.
    4. Flour a worktop surface and roll out the pastry to a thin layer. Using the pallet knife or a shape cutter, cut out reasonable sized circles to fit the moulds and place into the moulds and up the sides. Push down to flatten (it doesn’t matter if there are creases on the inside - it won’t be seen!).
    5. In the jug of milk, crack the eggs and beat gently. Add the cheese and mix using a fork or whisk.
    6. Fry the bacon, onion, tomatoes and mushrooms and when cooked, put evenly into the quiches.
    7. Pour the egg, milk and cheese evenly into the pastry moulds. DO NOT OVER FILL!
    8. Bake for 15 minutes until golden brown.

Comments, questions and tips

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7th Jun, 2013
Half the ingredients, Half the time to cook :)
food4satisfaction's picture
17th May, 2013
Excellent recipe. I used butter instead of margarine, which gave the pastry more flavour. I made about 20 by using large muffin tins, filling them reasonably full. I think I must have used 3x the filling qty to use up the pastry. Also, it works well to scatter the cheese into the cases before adding the egg mixture - means you give each tart equal amounts of cheese - often a lot of the cheese is left at the bottom of the jug otherwise, since the liquid pours out first. I've used this pastry recipe ever since I made these - it always works. For a change, you can try adding 1 tsp of dried herbs...see recipe for Tomato & Asparagus Tart -
food4satisfaction's picture
6th May, 2013
Try... for a cheat way out if you don't have pastry (or can't be bothered making it!), cut the crusts off some pieces of bread, roll flat with a rolling pin and cut each slice into squares big enough to fit nicely into muffin tins. Put in the oven to toast a little, sprinkle some cheese first before putting the quiche mixture on top (this seals the bottom better to stop the bread becoming soggy). You need a bit of extra grated cheese to do this. They look rather dinky as well as being quick to throw together! :)
30th Dec, 2012
thanks for this yummy recipe, Luke. I used half milk, half cream and added 2 chopped up roasted peppers and pinch of oregano. The quantities allowed for me to make 12 small tarts in muffin molds and one larger quiche in 8" round pan. Big hit with us both - will be having this again very soon. Well done, Luke :) xx
22nd Aug, 2012
I made 30 mini quiches using muffin tins. I also adapted the recipe slightly and used half wholemeal flour. As I had so many mini quiches I varied the fillings on each and made some vegetarian ones with leek, brocolli and tomatoes, some with bacon and brocolli and some with bacon, leek, brocolli and tomato I also did the same as Marzipan Fiend and put the cheese on top instead of in the sauce - using goats cheese instead of Cheddar for some as I ran out. I took them to a picnic and they went down a treat - thanks Luke.
22nd Jan, 2012
Good recipe. I made really tiny ones in a bun tin and used cream instead of milk as I had some that needed using. I also sprinkled the cheese on top rather than mixing it in.
12th Jul, 2011
Made them for my Food Tech project
12th Jul, 2011
They came out really well
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