Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Gail’s Mini Savoury Quiches

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Shortcrust Pastry
2 cups flour
1/2 tsp salt
125 g cubed ice cold butter
70 ml ice cold water

In a Food Processor** pulse the ingredients until they look like breadcrumbs. Add cold water and bring together to form a dough. Knead slightly and wrap in cling wrap and place in fridge for 30 minutes.
( **OR by hand rubbing the cubed butter between your fingers to resemble breadcrumbs) Remove from fridge and roll out dough on a lightly floured surface to fit a 25 cm tart pan with removable bottom or 6 mini tart tins with removable bottoms.
Grease tins and prick dough with a fork.
Place shells in deep freezer for 30 minutes then bake blind** on 200 C for 12 to 15 minutes. Remove from oven and cool.
DECREASE oven temperature to 180 C fill shells with filling to bake further for +- 30 minutes or until done.

1 cup diced bacon Or cooked shredded chicken or salami etc
7 white mushrooms chopped finely
3 spring onions chopped finely
1 medium leek chopped finely
1 tbsp butter
1 tsp minced garlic
1/4 tsp origanum
1/4 tsp thyme
Salt and Black Pepper to taste
Sprinkle of paprika spice
3 Large eggs
3/4 cup milk
1 cup fresh cream beat together eggs, milk and cream add a little salt and black pepper
1 cup grated cheddar cheese

SautΓ© bacon or whatever your filling is until crispy.
Remove from pan. Add butter and sautΓ© onions, leeks and garlic until tender add mushrooms and sautΓ© further until all liquid is evaporated.
Add spices except paprika. Set aside to cool before filling your cooled pastry shells.
Add filling then top with cheese then pour over the milk, cream and egg mixture.
Sprinkle with paprika and chopped parsley and bake for 30 minutes in 180 C oven.
** bake blind – cover pastry with parchment paper and weight down with lentils or beans

Prepared, tried and tested by: Gail Haselsteinerβ€Ž
Source : My own

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment