Recipe by: Jocelyn Alexander

Source: Family recipe



  • 45g plain flour
  • 375ml milk (skim is fine if you want light)
  • 3 eggs
  • 100g extra mature cheddar cheese
  • Salt and pepper to taste
  • Left over roasted vegetables of your choice
  • 1 pack of ready made shortcrust pastry


  • Preheat the oven to 160C
  • Lightly grease a cupcake tin and cut circles in the shortcrust pasty and put in the tin, fill with cooking beans then blind bake in the oven for around ten minutes
  • Blend the flour with the milk and mix very well, then add the eggs and beat
  • Stir in the roasted veg the pour into the cupcake moulds
  • Cook for approx. 20 minutes until fluffy and golden
  • If you need to bake the roasted veg, choose your selection (onion, garlic, tomato, aubergine, coiurgette, mushroom, pumpkin, pepper all work well) chop small (as in mini quiche) coat in olive oil and bake in oven until going golden, around 45 min.

Download PDF version here: english-mini-quiches-jocelyn-alexander