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small, vegetarian party quiches

Mini quiches
Mini quiches
Mini quiches
Mini quiches
Mini quiches
Mini quiches
Mini quiches
Mini quiches
Mini quiches
Mini quiches
Preparation: easy, but time intensive easy, but time intensive
  • Recipe
  • used product
  • Reviews

Mini quiches with vegetable filling

Guest author: Christian Moore

You're looking for a tasty and easy snack for your next party? Then these mini quiches with vegetable filling are just the thing for you! They're easy to make, albeit a little time-consuming, taste great warm or cold, and are great to take with you.

You can also vary them according to your taste by using different types of vegetables or cheese. I seasoned it with the Moore than Spice Bouillon! Here's an easy recipe for these decorative finger food on how to make them:

Preparation time

4 hours


30 portions

Ingredients & preparation

Ingredients for the shortcrust

600 g spelled flour 1050
2 tsp. baking pouder
2 tsp. salt
300 g cold butter
2 eggs

Preparation shortcrust

  1. Mix flour, baking powder and salt in a bowl.
  2. Cut the butter into small pieces and add it.
  3. Add the eggs as well.
  4. Mix everything well and chill.

Ingredients for the filling

2 red pepper
2 green pepper
1 green zucchini
2 yellow zucchinis
8 carrotts
200 g brown mushrooms
300 g small vine or date tomatoes
  butter or oil for frying
400 g "Schmand" (sort of sour cream with more fat)
200 g sour cream
200 g grated Emmental cheese
2 gehäufte EL Bouillon
1 TL salt

Preparation filling

  1. Wash all vegetables, deseed if necessary and dice finely. Fry them separately in a pan with a little butter or oil to drain them of water. Just slice the tomatoes.
  2. Mix the remaining ingredients in a tall mixing bowl with a whisk.

Shape and fill quiches

  1. For the small quiches you can either take small amounts of dough from the shortcrust pastry and roll them out into a circle. Then put them in small coffee cups and press the dough into shape. Alternatively, you can also roll out the dough and make large circles, e.g. B. cut out with a serving ring.
  2. Put some of the filling cream on the dough, then fill with the diced vegetables and then fill it up again with the filling. Spread this between the vegetables with a teaspoon. Finally, add a slice of tomato to each quiche.
  3. You bake the quiches in a preheated oven at 220° C for about 30 minutes. You can loosen it from the cup with a knife at the top edge and take it out very easily. Place them on a wire rack to cool.
  4. Finally, you can decorate them with a parsley leaf or carrot greens.


  • The vegetables can be varied as desired. Depending on the mixture, the desired filling quantity and the size of the vegetables, the quantities are only a guideline.
  • I never grease the form with shortcrust pastry. The dough contains enough butter and dissolves easily after baking.

I used this SPICE MIX for this recipe


My Bouillon without extra salt is a handmade blend essential in every kitchen. This vegetable broth is an extremely versatile way to add incredible flavor to your everyday dishes.

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Product used for this recipe
Bouillon | vegetable broth without salt*
Inventory level:1 to 4 days
Shipping time:  1 to 4 days
8,00 EUR100,00 EUR per kg
incl. 7 % VAT excl. Shipping costs
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Mini quiches


easy, but time intensive easy, but time intensive
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