I made quiche. For dinner last night and lunch today. The first recipe for dinner made a large quiche.

While the second recipe made smaller mini sized ones – perfect for the kids’ lunches today. 

Quiche is a great way for me to get veggies into the kids. I used leek, mushroom, bacon, spinach and brussel sprouts in the first version. While in the lunch version I used kale, spinach and leftover bacon. Great way to use up any leftover veggies you have in the fridge or experiment with new veggies for the kids. I had shortcrust pastry in the freezer so used that to save time. One day I’ll try and make my own pastry.

Dinner Quiche Ingredients (serves 4-6 ~ courtesy of Culinary Ginger)

  • Pastry – recipe from Culinary Ginger.
  • Filling – I swapped out the butternut squash and replaced with brussel sprouts and frozen spinach. 
  • One packet of uncooked bacon bits (approximately 190grams). 
  • 1 punnet of mushrooms
  • 1 leek, white part only 
  • 1 tablespoon fresh sage, chopped (I used dried)  
  • ½ cup butternut squash, cut into small cubes and boiled for 5 minutes 
  • ½ teaspoon salt 
  • ¼ teaspoon pepper 
  • 4 eggs 
  • ¼ cup whole milk 
  • Small pinch nutmeg 
  • ¼ cup cheddar cheese grated 
  • Parmesan cheese, freshly grated


  1. Preheat oven to 190 degrees celcius. 
  2. Cook bacon over medium heat, once cooked, drain and set aside. Then cook the mushrooms, leek and spinach until softened. Add sage and season. Set aside once cooked. 
  3. In a mixing bowl, combine eggs and milk – whisking until combined. Add nutmeg, salt, pepper and whisk. Add the cooled bacon, mushrooms, leek and spinach and stir. Add the cheddar. 

Now get your quiche tin ready and bring out your pastry from freezer to defrost for a few minutes. Once the pastry sheets can separate, cut into manageable pieces and layer into your tin. One thing you should be careful of is stretching the pastry. If you overstretch it as you layer over the edges of the tin, it will shrink – which is what happened to mine. 

The mini tart versions


Next, blind bake your quiche crust. 10 mins in the oven with the weights, then remove the weights and do another 5 minutes on its own. Once done, set aside to cool for 10 minutes. I forgot to add the weights and realised this halfway into blind baking time. I quickly pulled out the pastry and added the rice and stuck it back in the oven. 

Once cooled add your egg mixture and top with grated parmesan. Bake for 20-25 minutes until it is set and golden brown. 

And voila!

Here’s the second recipe I used for the lunch versions.

Mini Quiche Ingredients (courtesy of Gourmandistan)

  • Pie crust dough for a one-crust pie. 
  •  4 slices bacon (I just used the leftover bacon from the first quiche)
  • white parts of 3-4 large leeks, chopped (I used a mix of leek, kale, frozen spinach) 
  • 4 TB butter Salt and pepper 
  • 3 eggs 
  • 1/4 c. crème fraîche and/or heavy cream (I used leftover sour cream I had in the fridge) 
  • freshly-grated nutmeg 1 c. (about 3 oz.) 
  • grated Gruyère cheese (I used cheddar)




Similarly, cook all your ingredients as per above recipe. Set aside to cool, while you prep your mini quiche tins. Once the mixture is cool, add the beaten eggs, cream, nutmeg and 3/4 cup of the cheese. 

Pour the filling mixture into your mini tins and cover with remaining cheese. 

Into the oven for around 20-25 minutes. I kept the temperature at 190 degrees celcius from the first quiche.

Once done, cool the quiches on a rack.

Today’s lunch!