Mini Pumpkin and Cherry Tomato Quiches
Prep:  15 min
Cook:  50 min
Serves:  12
Average: 3.6 (16 votes)
Difficulty:
Cuisine:
Saved:
French
123
Recipe by: Everyday Delicious Kitchen
Use up leftover pumpkin and cherry tomatoes with this yummy finger food recipe. Make this mini quiche recipe idea as an appetiser or starter.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Mini Pumpkin and Cherry Tomato Quiches
Ingredients:
Method:
  1. PLACE pumpkin on a lined baking tray and spray with oil. Bake in a hot oven at 200°C for 15 minutes or until tender
  2. ROLL each slice of bread to flatten, then press into 12 x 1/3 cup capacity greased muffin pans. Spoon in the pumpkin and tomato
  3. WHISK the PHILLY, eggs, cream, chives and seasonings until smooth, then spoon evenly over the vegetables.
  4. Bake in a hot oven at 200°C for 15-18 minutes until golden. Cool slightly, then remove and serve warm or cold
Tips & Hints:
  • Sweet potato (kumera) can be used instead of pumpkin.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Hubby’s favourite snack
Sharon W
5 years 9 months ago
We love it but to make it quicker I will try it using pastry squares or tortillas for a change. I make double or triple batches and freeze them.