I’ve not been posting much of late, I apologise but I’ve been busy making eBooks for our “Bake With Us” online subscription with the lovely Anne-Marie.  We started a new direction for our Bake Club meetings, offering an online subscription so you could join in the fun at home.

A stack of mini pizza quiches

This has literally turned into a full-time job for me but this week I’m done for the term so here I am adding another little recipe for you to quickly make and dish up to the family.

I love making pastry. The way I do it is so quick and easy it’s almost like cheating.  I had a friend of mine (pastry chef) in a cheese and crackers class I did last Sunday and I worried she may judge me on my totally unconformist way.  Phew, she was impressed and said she couldn’t believe no one else had thought of doing it as I do.

Anyway, I made these little mini quiches for my grandson’s school lunchboxes.  Just pop them in the freezer, so easy.

A close up of mini pizza quiche

Here are the cutters I use to make the pastry bases.  I know the one on the right looks small but it’s the only image I could find.  The links take you to 110 mm wide cutters and that’s what I use. Very handy to have in the draw.  Click on the images and you’ll see where I got mine.

Image of a large round cutter to make mini tartsImage of a 110mm large round cutter used for mini pastries








Pizza Quiche

These little quiches are brilliant for a snack. a couple for lunch with salad or even in a lunchbox.  Freeze and they'll be good for 4 weeks.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12


  • 1 qty Basic shortcrust pastry
  • 3 eggs
  • 150 g milk
  • 50 g cream
  • 12 rounds salami or similar sliced
  • 1/4 bag pizza cheese or similar
  • 12 pitted and sliced in two
  • 1/4 capsicum sliced and diced.
  • anything else you like to add to your pizzas


  • Pop the oven on to 180°c
  • Weigh the eggs, milk and cream into a small jug and mix well with a fork to combine. set aside
  • Using an extra large cutter cut shapes from the pastry and insert into a cupcake tin. Or of course, you could make one large if you have an appropriate tin.
  • Sprinkle a little cheese, salami, capsicum and olives if using into each little well.
  • Pour in the egg/dairy mix into the wells until almost to the top.
  • Bake until a deep golden brown. Should take about 15-20 minutes.


Image of a cooling rack of mini quiches


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