Squash and Brocolli Mini Quiche

This recipe is the other flavour combination I did further to my previous mini quiche post (Mushroom and Sage Mini Quiche). I had such a positive response I thought I’d share this other recipe which is also so delicious. With the idea of christmas parties in mind you could present a selection of flavours for people to choose, and they look so pretty they’re bound to go down well!

Makes 12 mini Quiche

400g Squash (weighed when peeled and deseeded)
1 Large Onion
160g brocolli
1 teaspoon dried thyme
1/2 teaspoon Garlic Powder
1/2 pack Filo Pastry (defrosted)
2 Eggs
400ml Soya Milk
Salt and Pepper
Spray Olive or Sunflower oil

Slice the Squash into bite size chunks and spray with oil, sprinkle over the thyme and garlic powder then roast in the oven for 10 minutes untill soft. Blanch the broccoli in boiling water for a few minutes untill soft, then cut into small florets and fry in a saucepan with the chopped onion for 5minutes untill softened and browned. Season the vegetables and mix with the roasted squash.

(these are now the same instructions for the mushroom and sage quiches) I used a cupcake tin (see picture below) and sprayed oil into each hole so the sides and bottom are greased. For the pastry take 1 sheet of the filo and cut it into 8 squares (you may need to check this with the size of your tin as they may vary and you may need bigger squares), spray each square with oil and place two together so you have a 8 pointed star. Place this into a hole in the tin and press down gently so that it is in the hole and ready to be filled. Complete this so you have 12 pastry cases ready. There is no need to blind bake filo pastry because it is so thin.

In a jug add the eggs and beat them untill smooth then add the milk and some black pepper. Spoon the squash and brocolli filling into the pastry cases and then pour over the milk and egg mixture.

Put into a preheated oven at 170c for 25-30 minutes untill browned and the filling has set. Place them on a wire rack to cool down slightly then serve warm. These can be kept in the fridge and reheated to crisp up the pastry again.

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