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Perfect for lunch, these tasty Mini quiche lorraines are also great to take to a social gathering!

  • Makes8
  • Cook time1 hour 20 minutes
  • Prep time20 minutes, + cooling & resting time
Mini quiche lorraines


  • 250g vine-ripened cherry tomatoes
  • 20g butter
  • 1 large brown onion, finely chopped
  • 4 bacon rashers, finely chopped
  • 8 Coles Australian Free Range Eggs
  • ¾ cup (185ml) pouring (pure) cream
  • ½ cup (60g) finely grated cheddar
  • 50g sugar snap peas, trimmed, halved lengthways
  • ½ cup (60g) frozen peas

Shortcrust pastry

  • 1½ cups (225g) plain flour
  • 125g chilled butter, chopped
  • 1 Coles Australian Free Range Egg yolk
  • 1 tbs chilled water

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the shortcrust pastry, place the flour and butter in a food processor. Process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until dough just comes together, adding more water if needed. Turn the dough onto a lightly floured surface and gently knead until just smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
  2. Step 2

    Preheat oven to 200°C. Line a baking tray with baking paper. Place the tomatoes on the lined tray. Roast for 20 mins or until the tomatoes begin to collapse.
  3. Step 3

    Divide pastry into 8 equal portions. Roll out each portion on a lightly floured surface to a 3mm-thick disc. Line eight 10cm (base measurement) fluted tart tins with removable bases with the pastry. Use a small sharp knife to trim excess. Place in the fridge for 15 mins to rest.
  4. Step 4

    Meanwhile, melt the butter in a medium frying pan over low heat. Cook the onion, stirring, for 8-10 mins or until onion is soft and translucent. Add the bacon to the pan. Cook, stirring, for 5 mins or until light golden. Set aside to cool slightly.
  5. Step 5

    Line the pastry cases with baking paper and fill with pastry weights or rice. Place tins on a baking tray. Bake for 10 mins. Remove the paper and weights or rice. Bake for a further 10 mins or until light golden. Reduce oven to 160°C.
  6. Step 6

    Whisk eggs and cream in a large jug. Season. Arrange the bacon mixture and cheddar over the base of each tart case. Pour the egg mixture around the bacon mixture in the cases. Bake for 20 mins or until the filling is just set. Set aside for 5 mins to cool slightly.
  7. Step 7

    Bring a medium saucepan of water to the boil over medium-high heat. Add the sugar snap peas and frozen peas. Cook for 1-2 mins or until bright green and tender. Refresh under cold water. Drain well.
  8. Step 8

    Divide the tarts among serving plates. Top with the pea mixture and tomatoes.