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No pastry tomato courgette mini quiches recipe

No pastry tomato courgette mini quiches recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche
  • Mini quiche

Perfect as either a dinner party starter or light vegetarian main, these mini quiches with tomatoes and courgettes are very easy to prepare and require no pastry! Serve for a light meal accompanied by a fresh salad.

3 people made this

IngredientsMakes: 6 tartlets

  • 3 eggs
  • 200ml milk
  • 200ml double cream
  • 125g plain flour
  • 175g grated cheese, your choice
  • 4 tomatoes, washed and sliced thinly
  • 3 courgettes, washed and sliced
  • salt and freshly ground black pepper to taste
  • fresh chopped parsley, to taste

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Preheat oven to 200 C / Gas 6. In a bowl combine eggs, milk, cream and flour and mix together until smooth. Add the grated cheese, salt and pepper and stir well.
  2. Pour a third of the mixture evenly into 10cm mini quiche tins, then add a layer of tomatoes and a layer of courgettes; alternate these veg layers until all of the veg slices have been used up. Pour remaining egg mixture evenly into the tins and sprinkle with parsley.
  3. Bake in preheated oven for 25 minutes. When ready, each quiche should be golden brown on top.

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Cheese And Tomato Quiche

Quiches, like pizzas, are very adaptable. Great for salads, buffets and parties. Once you know the basics you can make a quiche from a wide variety of ingredients, which means it can be very useful for using up vegetables you have in your fridge which are not in sufficient quantity to make a whole portion for a main meal. This easy recipe for Cheese and Tomato Quiche is made from basic ingredients you are likely to have in your cupboards.

Use whatever type of tomatoes you have – small cherry or plum ones can be cut in half and dotted around the top or one large one can be sliced to distribute in four or six slices.

Possibly the best known quiche recipe is Quiche Lorraine, named after the area from where it came from, which was originally a German area, so officially quiche comes from Germany. Apparently the word quiche comes from the German for cake – ‘Kuchen’. Quiches are very good eaten cold as part of a picnic or packed lunch.

This Cheese and Tomato quiche recipe can be made with ingredients you probably already have in your fridge and cupboards


Preheat the oven to 200C (180C fan, 400F).

Put the plain flour and cubed butter in a mixing bowl.

Rub them together to form a coarse crumb.

Cut through with a knife to combine.

Add 1-2 tbsp of water, cutting through with the knife until the mixture starts to clump.

Knead the pastry into a dough.

Place the pastry on a floured surface.

Roll the pastry to about 5mm thick.

Cut out 12 rounds. You may need to gather up the offcuts and re-roll.

Place the rounds on your 12-hole muffin tray.

Press the rounds into the tray. Use your thumb to push the edges up to the top of the holes and ensure there's no air stuck under the pastry.

Share the vegetables between the twelve pastry cases.

Put the milk and eggs in a bowl.

Share the egg mixture between the twelve pastry cases.

Sprinkle the grated cheese on top.

Sprinkle with the fresh chopped parsley.

Bake for about 10 minutes until the pastry is golden and the filling is firm.

Allow to cool slightly before serving.

They can be enjoyed hot or cold.

The beauty of these quiches is that you can add any other veg you like - or even seeds and pulses - they're just so easy to customise!

Are you tempted to make them?

You can use any kind of cheese you like, although I tend to avoid stringy cheese like mozzarella.

Did you know that if you are following a strictly vegetarian diet you need to be sure that your cheese is vegetarian too? Some cheeses are made using rennet, the source of which is slaughtered calves. There are many vegetarian cheeses, made using rennet from vegetarian sources, available on the market now. If you are catering for vegetarians, and not just those who are trying to eat less meat, be sure to check you are using vegetarian cheese.


Place parsley, cheese and onion into TM bowl and grate for 6 - 8 seconds on speed 8. Scrape down sides and grate for an additional 2 - 3 seconds on speed 8 to ensure all ingredients are finely grated. Add remaining ingredients and mix for 20 seconds on Reverse "Counter-clockwise operation" + speed 1. Use the spatula to assist in the incorporation of the ingredients. Roll out a sheet of puff pastry and cut into rounds to fit mini-quiche trays. Place a teaspoon of mixture into the pastry and cook in a hot oven for 12 minutes or until lightly browned. Serve while warm and enjoy!

These mini-quiches are a delicious treat for the whole family and are so fast and easy to make. They are fantastic for entertaining and can be made in advance and frozen. Just re-heat and serve warm. Pack them into small glad bags for a lunch box treat for the kids.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • 160g/5¾oz shortcrust pastry, rolled to 5mm thick
  • 20g/¾oz butter
  • 1 courgette, finely grated
  • salt and pepper
  • 100g/3½oz broccoli, cut into small florets
  • 2 free-range eggs
  • 180ml/6fl oz milk
  • 50g/1¾oz cheddar, grated

Preheat the oven to 200C/400F/Gas 6.

Line a 20cm/8in tart tin (3.5cm/1¼in deep) with the pastry, then place in the fridge for 30 minutes.

Line the pastry with baking parchment and fill with baking beans. Bake in the oven for 10-15 minutes, or until the pastry is dry.

Remove the baking parchment and beans and return the pastry case to the oven for a further 3-5 minutes, or until the pastry is a pale golden-brown and just cooked.

Turn the oven down to 180C/350F/Gas 4.

Heat a frying pan until hot. Add the butter and courgettes and cook until golden-brown. Season with salt and black pepper, then drain through a sieve to remove any excess moisture.

Blanch the broccoli in a pan of boiling water for 1-2 minutes, or until just cooked. Drain, then refresh in a bowl of ice-cold water and drain once more. Add to the cooked courgettes and toss to combine. Scatter over the bottom of the pastry case.

Place the eggs and milk in a bowl, season with salt and black pepper and whisk well. Add half the cheese and whisk once more.

Pour over the egg and milk mixture on top of the vegetables in the pastry case, then scatter the remaining cheese over the top.

Bake in the oven for 40-45 minutes, or until golden-brown, bubbling and just set.

What&rsquos a Crustless Quiche?

The clue is in the name! Remove the crust and what you are left with is a slimmed down version of traditional quiche. That&rsquos right, you still get the deliciousness but none of the fiddly work of making pastry and just a fraction of the calories.

In many ways a crustless quiche resembles a frittata or an a egg casserole. It&rsquos a great way to use up all the vegetables that are lurking in your fridge and you can customise it according to what you have available.

My version is vegetarian but you can easily add bacon, sausages, prawns, crab or smoked salmon if you like. Pretty much anything goes in fact &ndash add some leftover potatoes and call it a Spanish tortilla if you like!

Versatile and slimming friendly

This crustless quiche is your friend if you are ever left wondering &lsquowhat can I have for breakfast&rsquo or &lsquowhat&rsquos an easy Slimming World lunch&rsquo. Since this healthy quiche is just as delicious served cold (or reheated) you can make it on a weekend and eat through the week.

It&rsquos also FABULOUS baked as a mini quiche bites, simply divide the mix into a muffin tin and bake! Such a great portable snack and SYN Free provided you use your healthy allowance for any cheese you add.

The recipe has only 20g of feta per slice if you slice into 6 portions so well within your limits. You could sprinkle with a couple of tablespoons of grated Parmesan as well. One slice is under 150 calories &ndash happy days!

Here&rsquos what you will need

The recipe I am including with this post is really more of a suggestion. You can change up the vegetables or add bacon, sausages, salmon etc. provided you keep the eggs and cheese ratios the same. Make sure the ingredients are well mixed before pouring into a pan to bake.

  • Low calorie spray such as Fry Light
  • 6 large eggs &ndash or 7 medium eggs
  • Quark cheese or cottage cheese plus a little feta or cheddar cheese for flavour (part of your healthy allowance)
  • Vegetables: I used a red bell pepper, courgette and red onion &ndash feel free to improvise!
  • Mixed Italian herbs and garlic powder
  • Chopped parsley

Crustless zucchini quiche

A simple quiche recipe made with only 4 ingredients, this wonderful crustless zucchini quiche makes a satisfying brunch meal all summer long.

Zucchini and other summer squashes have been abundant in backyard gardens, farmers’ markets, and grocery stores for weeks now and they have been so cheap, every week I end up picking up a bunch of them.

At least 2-3 times a week we’ve been enjoying a zucchini dish. May it be just a simple zucchini noodles, sautéed in a hot skillet, sliced on top of a pizza, shredded in a frittata or diced in these easy stuffed bell peppers, I tried to sneak in some zucchini every chance I got.

This zucchini quiche is another quick summer dish and I’m sure you have everything you need to make it already. Zucchini, cheese, eggs and milk. That’s it! Only 4 ingredients!

The secret to a perfect zucchini quiche is allowing the salt to pull the water out of the zucchini. Simple thinly slice the zucchini, sprinkle salt all over them, toss thoroughly with your fingers and let sit for 20-30 minutes. Place the zucchini slices in a cheese cloth or and give it a good squeeze to take out all the moisture. Doing so will result in firm zucchini quiche. You don’t want a soggy quiche, do you?

I love using my OXO mandoline to slice the zucchini, but you can also slice them by hand using a sharp knife.

While you are waiting for the zucchini to sweat, turn the oven on and heat it to 375F.

In a mixing bowl, lightly beat the eggs with the milk. Season with salt and pepper. Stir in half of the shredded cheese.

In a quiche pan, arrange half of the drained zucchini slices, sprinkle some cheese on top of them, top with the remaining zucchini slices and pour the milk mixture over them.

Finish the quiche with more shredded cheese and bake in the hot oven until set and the top is golden brown.

Serve warm or cold for brunch, lunch or as a side dish to any meal.

A simple quiche recipe made with only 4 ingredients, this wonderful crustless zucchini quiche makes a satisfying brunch meal all summer long.

Parmesan, Pancetta and Courgette Quiche (GF)

One Sunday afternoon I decided to try baking a gluten free quiche filled with parmesan, pancetta, red onion and courgette and what a tasty combination it turned out to be. A lovely soft filling, with buttery gluten free pastry and yummy flavours packed in.

The filling only uses four eggs (rather than the large quantities you sometimes need for dishes of this type), mixed with milk and double cream to create more volume. The result is a soft texture that contrasts perfectly with that pastry shell.

For the pastry itself you can either make your own or use a shop-bought variety. I tend to make my own using my yummy shortcrust pasty recipe – it’s quick and easy to do!

For shop bought, Genius has a frozen gluten free shortcrust pastry and Oast to Host do a wonderful pastry mix, which I would highly recommend.

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