These little mini cheese and onion quiche are perfect to prepare ahead. They make a filling meal, are ideal for packed lunches and picnics, and are delicious hot or cold. These mini quiches are made with a crust, using a crisp wholemeal pastry. They are also a little healthier than most quiche recipes as they contain no cream.
Wholemeal pastry is very easy to handle, and holds together well. It also has a lovely nutty flavour which complements the cheesy filling. And of course wholemeal flour has health benefits. It is high in fibre which is good for your digestion, and it contains a number of b vitamins and minerals such as iron.
If you prefer, you can also make these quiches with this healthy olive oil pastry recipe which is gluten free.
To make mini cheese and onion quiche, you'll need 4 little 10-11 cm tart tins . (This is the measurement at the top of the tin.) I'd thoroughly recommend non stick, or loose bottomed tins if you can get them, as it's so much easier to remove the quiches. I've had mine for years and they were just a couple of pounds from a supermarket. If you don't have non-stick, grease the tins before use. Making individual quiches is a bit easier and quicker than making a full size quiche, and of course they are much more portable and easy to serve. They also freeze perfectly.
How to make healthy cheese and onion quiche
- If you don't have individual tart tins, you could make tiny quiches in patty tins. (A patty tin is a shallow muffin tin with sloping sides). This quantity will make 12 little quiches depending on the size and depth of your tin
- If you don't want to use a food processor, rub the butter into the flour with your fingertips, and bring the mixture together with a fork
- It's not essential to prebake the pie crust and brush it with egg. But it will help to keep the base of the quiches from going soggy. Crisp pastry is so much nicer, and will hold together much better
Alternative fillings for mini quiches
- Add more veggies. Sliced courgettes, mushrooms or peppers are all delicious. But fry them briefly with the onions first so that they are not too crunchy, and excess moisture is removed
- Briefly fry some little cubes of bacon with the onions and add to the mix to make mini quiche lorraine
- Leftover cooked salmon also makes a lovely addition to these mini quiches
You might also like to try this crustless spinach quiche recipe.
And this post has lots of tips about how to add more fibre to your diet.
Mini Cheese and Onion Quiche
- 80 g wholemeal flour
- 40 g butter, cut into cubes
- 1 small onion, or ½ a large onion
- 1 teaspoon olive oil
- 40 g mature cheddar, grated
- 2 medium eggs
- 120 ml whole milk
- salt and pepper, to taste
- grating of nutmeg
- Blitz the flour, a pinch of salt and the butter in a food processor until the mixture looks like breadcrumbs. Add just enough water to bring the mix together into a dough. Chill in the fridge for 20 minutes. Meanwhile, finely chop the onion. Heat a frying pan over a medium heat, add the olive oil and fry the onion for 10 minutes until soft.
- Preheat the oven to 180 degrees. Divide the dough into 4 pieces. Shape each into a round and roll out thinly to fit your tart tins. (See notes above about the best kind of tins.) Line the tins with the pastry and prick the base of each with a fork. Place the tins on a tray and bake for 10 minutes. Whilst the pastry is baking, beat the eggs in a bowl. Remove the pastry cases from the oven and brush the base of each with a little of the beaten egg. Bake for a further 5 minutes.
- Add the milk, seasoning and nutmeg to the beaten eggs and mix well. Place a quarter of the onion into each tart case and top with a quarter of the grated cheese. Carefully pour over the egg/milk mixture. Return to the oven and bake for 20-25 minutes until puffed and golden. They will sink back down as they cool.