In FoodOn Sunday 16th Sep, 2018

Tasty bite-sized tomato and feta quiches

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Starts at 60 Writers

Perfect for a filling breakfast or lunch!

For a great savoury taste, the fail safe combination of sun-dried tomatoes and feta cheese is always a winner. The two flavours work so well together, especially in these delicious bite-sized quiches. These mini treats can be made in bulk and shared with guests over brunch – or better yet, have them all to yourself for lunch, or as a satisfying snack. They are great for spicing up boring breakfast meals and will leave you feeling full up for the rest of the day, so we recommend cooking a whole bunch of these treats in one go, the just pop any leftovers in an airtight container and freeze them for up to two months. Yum!


  • Olive oil spray
  • 3 teaspoons olive oil
  • 1 small finely chopped onion
  • 3 sheets frozen shortcrust pastry, thawed
  • 100g crumbled feta
  • 50g sun-dried tomatoes, chopped
  • 1 tablespoon flat-leaf parsley, chopped
  • 4 eggs
  • 3/4 cup cream
  • Cracked black pepper


  1. Preheat oven to 200C. Lightly grease a 12 x 1/3 cup capacity muffin pan with olive oil spray.
  2. Heat olive oil in non-stick frying pan over medium-high heat. Add onion. Cook for 3 minutes until tender. Set aside to cool.
  3. Use a 10cm round cutter to cut 4 circles from each sheet of pastry. Carefully line each hole with pastry. 
  4. Add onion, feta, sun-dried tomato and parsley in small bowl. Mix well to combine. Spoon mixture between pastry shells. 
  5. Add egg and cream in a jug. Whisk to combine. Season with salt and pepper. Pour egg mixture over feta mixture.
  6. Bake for 20 minutes or until golden. Leave to cool for 10 minutes. Serve.
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