Over the years I have made so many variations of these little quiche. As long as you have the base right you can add pretty much any extras you like! This particular recipe was one I made for my 25th birthday where some of my friends were vegetarians so I chose to keep it very simple but some tasty additions could be ham, sundried tomatoes, feta or even sweet potato chunks. Delicious served hot or cold.


  • 4 x Eggs
  • 1 x Pack of gluten free puff pasty sheets (I use Simply Wize)
  • 1/4 Cup grated tasty cheese
  • 1 x tsp curry powder (I use foddies)
  • Handful of chives
  • Splash of thickened cream
  • Salt and pepper


  • Defrost pastry sheets well ahead of time
  • Preheat the oven at 180 degrees
  • Lightly grease two mini quiche trays using some paper towel and butter
  • Using a glass or circle cookie cutter, cut pastry to fit nicely into the dips of the tray
  • Chop chives and put all ingredients together in a bowl
  • Use whisk to combine ingredients and use a big spoon to scoop the egg mixture into the quiche tray (keep half of the mixture for your second batch if you are only using the one tray)
  • Once they are all filled, pop into the oven for around 15-20 minutes or until golden


  • If I know I’m making quiche the next day I will take the pastry out of the freezer and put it in the fridge so it has defrosted by the time I need to use it
  • Nice served with a tomato relish (fructose friendly of course)


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