Yumi’s Veggie Bites Quiches

 Endless Possibilities with Yumi’s Roasted Veggies and Peas Veggie Bites

Makes 4 mini quiches
You will need 4 x bottomless mini quiche tins for this recipe
Preheat an oven to 200ºC (180ºC fan).


1 sheet shortcrust pastry
8 x Yumi’s Roasted Veggies & Peas Veggie Bites
2 eggs
¾ cup milk
½ cup finely grated parmesan
½ tsp dried basil
½ tsp dried oregano
Salt and pepper


  1. Line quiche tins with shortcrust pastry, using a rolling pin to cut off any excess pastry. Line the insides with baking paper then fill with pastry weights (or uncooked rice/dried chickpeas – anything to weight down the pastry). Blind bake for 10 mins before removing weights and paper. Reduce oven heat to 180ºC (160ºC fan).
  2. Whisk together eggs, milk, parmesan, herbs and salt and pepper. Roughly tear up Veggie Bites into small pieces. Scatter evenly into the pastry shells. Pour egg mixture evenly between shells then bake for 30 mins or until golden on top and cooked through. Serve immediately.
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