Mini cheese and tomato quiches

  • Makes 12
  • A little work

Freshly grated parmesan, cream and sweet baby tomatoes in a shortcrust pastry, suitable from 10 months

Mini cheese and tomato quiches
  • 500g shortcrust pastry
  • 12 whole cherry or baby plum tomato
  • 1 whole egg
  • 80ml milk
  • 1 tbsp cream
  • 2 tbsp parmesan cheese, freshly grated


  • Step 1

    Preheat the oven to 200 C.

  • Step 2

    Grease a muffin or fairy cake tray.

  • Step 3

    Roll out the pastry and use a pastry cutter or glass to cut 12 rounds.

  • Step 4

    Put the pastry rounds into the muffin tray.

  • Step 5

    Cut each tomato into quarters and put into the pastry rounds.

  • Step 6

    Beat all the other ingredients together with a fork and spoon it into the rounds until just below the rim.

  • Step 7

    Bake for 20 minutes, until the pastry is golden and the filling is set.  Leave to cool in the tin for 5-10 minutes.  Slide a palette knife around the edge of each tart to loosen it and then take it out of the tin.

  • Step 8

    These quiches can be eaten warm or cold.