Roast veg mini quiches

These crispy parcels have a creamy centre filled with nutritional goodness and make a great light lunch. Use up any leftover cooked vegies like pumpkin, sweet potato, broccoli, brussels sprouts or zucchini.

Roast veg mini quiches

Preparation & Cooking time: 25 minutes
Difficulty: Easy
Servings: Makes 8 mini quiches


1½ cups mixed roast vegetables, diced
1 tbs extra virgin olive oil
1 garlic clove, crushed
1 brown onion, diced
300g reduced fat feta
400g fresh ricotta
4 eggs, lightly whisked
8 sheets filo pastry
Additional 4 tbs olive oil


1 Preheat oven to 180°C and grease 8 muffin pans. If using frozen pastry, remove sheets from the freezer to allow to thaw slightly.

2 In a medium frypan heat olive oil and add garlic and onion, cooking for 2-3 minutes or until fragrant and transparent. Transfer cooked onion mixture into the bowl along with the diced roast vegetables.

3 In a separate bowl lightly whisk eggs. Add ricotta and stir to combine.

4 Pour egg mixture in with the roast vegetables and mix well. Add the feta and stir lightly so as not break up the chunks of feta.

5 Place a sheet of filo pastry onto a clean work area, brush with oil and cut into 4 equal squares. Repeat with remaining sheets. When finished, cover pastry squares with a damp tea towel to prevent them from drying out.

6 Place 4 small pastry squares on top of each other and place into prepared muffin tin and fill with prepared mixture. Repeat this process.

7 Once 8 mini pies have been made, bake in the oven for 20 minutes, or until the mixture has set and the pastry is golden brown.


Tip: This can be made as one large quiche instead of mini quiches. Simply bake for an extra 5-10 minutes or until the centre of the quiche is set.

Leftovers: Freeze any extra filling so you can make another batch at a later time.  

Variation: Get creative by adding diced sundried tomatoes, ham or a dollop of caramelised onion in the centre.