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Mini cheese, ham and tomato quiches



  • 1 sheet of ready roll shortcrust pastry (This made about 8 mini quiches)
  • 4 eggs, beaten
  • A large handful of grated cheddar cheese
  • A handful of ham, chopped into small pieces
  • 1 tomato, chopped into small pieces
  • Black pepper
  • Cooking spray (to grease the tin)


  • Take the ready roll pastry out of the fridge 10 minutes before you begin.  Pre heat the oven to 180 degrees.
  • Cut the pastry into circular pieces, just bigger than the sections in your muffin tray. (We used a cup to do this quickly.)
  • Spray the tray with cooking spray and then put the circles inside the sections of the muffin tray, moulding around the shape of the tray.  (Make sure there is a little overlapping the top.)
  • Put a piece of greaseproof paper inside each pastry case so it is completely covered and fill with rice or baking beans.  Blind bake in the oven for 20 minutes.
  • Whilst the pastry is in the oven mix the eggs, cheese, ham, tomato and a twist of black pepper together well for the filling.
  • Once the pastry cases are baked remove the greaseproof paper and rice then trim the excess pastry from the edges to make them a little neater.
  • Fill the pastry cases with the filling and return to the oven for 20 minutes.
  • When the quiches are cooked, leave to cool well on a cooling rack.
  • Serve with your choice of salad and enjoy.



When he has a piece in each hand you know it’s a winner!


The salad, on the other hand, got the cold shoulder!


Until he dipped it in yoghurt and it became a delicacy!


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