Mini Vegetable Quiches

This vegetable filled recipe is especially delicious as a lunch or dinner option with an added flavour hit from of a pouch of Rafferty’s Garden.

Suitable for kids aged 10+ months.


Mini Vegetable Quiches

Prep Time 15 minutes
Cook Time 25 minutes
Course Dinner, Lunch, Snack
Servings 24 mini quiches


  • You will need a 24 small muffin pan baking sheet and one large round scone cutter.


  • 4 sheets Puff Pastry
  • 1 tbsp Butter
  • 1 medium Carrot
  • 1 medium Zucchini
  • 1/4 Red capsicum
  • 1 cup Extra tasty cheese finely grated
  • 3 small bunches English spinach finely chopped
  • 1/2 Leek finely sliced
  • 4 small Truss tomatoes finely sliced
  • 1 packet Rafferty’s Garden Spinach, Apple, Broccoli & Pea 4+ month 120g
  • 3 Eggs
  • Milk for brushing the pastry


  • Preheat oven to 180 degrees C. Set aside and defrost 4 sheets of puff pastry.
  • Using a blender with a shredding disc, finely slice the carrot, zucchini and leek. Also, finely dice the capsicum and English spinach.
  • Add the tablespoon of butter to a saucepan and lightly cook the leek until it becomes transparent. Then add the shredded (or finely chopped) vegetables and seasoning and cook for a few minutes until softened.
  • In the meantime, add the eggs to a bowl and the contents of the Rafferty’s Garden Spinach, Apple, Broccoli & Pea and whisk together.
  • Using the scone cutter, cut rounds from the pastry sheets and line each muffin hole with these to form the base of the quiches.
  • First place spoonfuls of the cooked vegetables into each pastry base.
  • Then gently spoon the egg mixture into each cup on top of the shredded vegetables, before topping each mini quiche with a sprinkling of cheese, a sliver of tomato and a pastry star (if desired).
  • Brush each quiche with milk and place the tray in the oven for 25 minutes until golden. Allow the mini quiches to cool before serving to your child.


Age: 10 months+
Storage tip:  Not suitable for freezing. Store in air tight container and consume within 3 days.

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