Cheshire cheese and English garden herb quiches


First published in 2015
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These miniature quiches are easy to make, and quick, too, if you use a roll of shop-bought pastry. The Cheshire cheese used here is a reference to the cat with the largest grin in Alice in Wonderland, but it also happens to work very well in the recipe. Handy, that. It’s a mild, crumbly cheese, which brings some lightness to the cream filling.

The selection of garden herbs below is particularly lovely, although feel free to leave out the chervil if you can’t find it. These are rustic little quiches, so don’t worry about making them too neat and tidy; they look distinctly more ‘Mad Hatter’s Tea Party’ when left untrimmed.




  • 1 small onion, finely chopped
  • 15g of butter
  • 150ml of single cream
  • 2 large eggs, plus one extra, beaten
  • 70g of Cheshire cheese, crumbled
  • 1 tbsp of parsley
  • 1 tbsp of chives
  • 1 tbsp of chervil
  • 320g of shortcrust pastry, 1 pack
  • flour, for dusting
  • oil, for greasing
Preheat the oven to 200°C/gas mark 6
Melt the butter in a frying pan and cook the onion until soft but not coloured. Set aside and leave to cool
Beat the eggs lightly, then mix in the cheese, cream, herbs and onion (once cooled). Season with pepper and just a little salt (the cheese is salty already)
On a lightly floured surface, roll out the pastry to roughly the thickness of a 2 pence piece. Using a cutter (or other circular object) roughly 5 inches in diameter, cut out 10 circles of pastry (you may have a slightly different amount depending on the thickness of your pastry)
Oil a muffin or tart tin. Carefully place the pastry into the tin, taking care not to break it (just patch up with more pastry if you do). Don’t worry if the edges overhang, as this adds to the ‘Mad Hatter’s’ charm of the finished quiches. Brush the edges with egg and divide the filling between the cases, taking care not to over-fill
Bake for 15-20 minutes, or until the pastry is golden brown. Allow to cool slightly before serving
Mini quiche
First published in 2015
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