Leftover Roast Veggie Quiches
This is a great recipe to use up that last small serving of leftover veggies after roast night. These freeze perfectly, so make a batch and freeze it for those days you have nothing left in the pantry.
Recipe Tester Feedback: “A fabulous use of any leftover roast veg with a few staple ingredients – fantastic for school lunches. My kids loved these, so that makes for easy lunches with some veg sticks this week!" - Terri
Contains: Gluten / Dairy / Egg
Preparation Time 15 minutes
Cooking Time 15-20 minutes
Makes 12 quiches
Can be frozen
- oil - or butter, for greasing
- puff pastry - 3 sheets, thawed*
- vegetables of choice - 200g, diced, roasted
- onion - 1/2, peeled and halved
- cheese - 100g, cubed
- eggs - 5
- fresh rosemary - 1 tsp, leaves
- salt - 1/2 tsp
- Preheat the oven to 200C. Grease a 12-hole muffin tin.
- Place the pastry sheets (3) onto a chopping board and, using a 12cm cookie cutter, cut out 12 rounds. Press them down inside the holes of the muffin tin.
- Divide the diced roast veggies (200g) up between each pastry round.
- Add the halved onion (1/2) and cubed cheese (100g) to the bowl. Mix Speed 4 / 2 seconds.
- Add the eggs (5), rosemary (1 tsp) and salt (1/2 tsp) to the bowl. Combine Speed 2.5 / 10 seconds.
- Pour the mixture into the pastry cases, over the veggies.
- Bake for 15-20 minutes, or until the quiches have set.
Make your own!
* Make your own puff pastry with the Rough Puff Pastry recipe from The Freezer Issue, the Puff Pastry recipe from The 5 Ingredients Issue or the Iced Puff Pastry recipe from The Easter Bonus Issue.