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Tomato and Spinach Mini Quiches

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The perfect Easter lunch… quiche! We’ve made your favourite snack into little bite sizes that are perfect for picnics and parties. This recipe is for the classic tomato and spinach quiche, but truth be told, you can jazz it up in loads of delicious ways…

PREP TIME 40 minutes
COOK TIME 30 minutes
SERVES 16 mini quiches


  • 300g plain flour
  • 1 tsp baking powder
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 2 cloves of garlic, crushed
  • 150ml OGGS® Aquafaba, whisked
  • 300ml water
  • 4 sheets of filo pastry
  • 150g favourite dairy-free cheese
  • 1 white onion, finely sliced
  • 3 large tomatoes
  • 100g frozen spinach defrosted and drained
  • Salt and pepper to taste


  1. Preheat the oven to 180°/ gas mark 4 (160° if using fan.)
  2. In a large mixing bowl, combine all the dry ingredients and set aside.
  3. Whisk up your OGGS® Aquafaba ’til it’s reached soft peaks and begins to leave a trail. Then, pour it over the dry goods and add the water, creating a thick mixture.
  4. Grate the cheese and add it to the mixture, alongside the olive oil and mix thoroughly.
  5. Fry up your onion and garlic. Once they’ve all softened up, leave them to cool and focus on your pastry
  6. We like to line each cupcake holder with two squares of filo pastry. They don’t have to be neat – in fact, they look better a bit skew-whiff!
  7. Now that your onions have cooled, add them to the batter along with the spinach. Season with salt and pepper, and anything else you fancy!
  8. Spoon the mixture into the filo bowls until they are 3/4 the way full. This will give them space to grow.
  9. Finally, slice your tomatoes and squish them into the top of each quiche. Don’t worry if the batter goes through them, it will make the most awesome pattern on top and still taste amazing.
  10. Now that all the elements have come together (hallelujah), it’s go time! Pop them in the oven and let them do their thing for 30 minutes until the filo pastry has turned crisp and slightly brown, and the quiches are firm to touch.


Top Tips

  • If there are any leftovers, the quiches will last up to 3 days in the fridge.
  • If you’ve got cheese to spare, don’t hesitate to whack some more on the top. There’s no such thing as too much cheese… ever!
  • If you have any vegetables in your fridge that are going off, simply fry them alongside the onion and pop them into the quiches- it’s a great way to reduce waste and we’re sure they’ll be totally scrummy.

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