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Mini Asparagus and Zucchini Quiche

Mini Asparagus & Zucchini Quiche


  • 12 Mini Pastry Shells


  • 2 eggs
  • ½ onion, diced
  • 2 cloves garlic (minced)
  • 4-5 stalks asparagus
  • ½ a zucchini
  • 1 green chilli
  • cup milk
  • salt and pepper to taste (read notes)
  • 1 tbsp olive oil
  • ¼ cup shredded cheese (I used monterey jack)


  1. Preheat the oven to 350 degrees

  2. Dice the half zucchini into slim quarters

  3. Snap the woody ends off the asparagus and chop the rest into roughly 1 cm pieces, slightly smaller is fine 

  4. Dice the green chilli, can use 2 if you want some heat

  5. Saute the garlic and onion in a skillet with olive oil  on medium heat with ¼ tsp salt

  6. Add the asparagus, saute for 3-4 minutes 

  7. Now add the zucchini and green chilli and cook for another 3 minutes or until the zucchini is slightly softened

  8. Put the mixture out in a plate to cool

  9. If you want an extra crispy crust put your mini shells into the oven and bake for 6-7 minutes. Let them cool to room temp before filling. 

  10. Whisk the eggs and milk together and add the cooled veggies and cheese. 

  11. Fill each shell almost to the top, the filling will puff a little when it bakes and then deflate when it cools. 

  12. Bake for 20-25 minutes until the filling is set and the mini shells are golden brown at the edges. 

  13. Let cool before removing from the cases. To remove simply hold the foil rim and push up a little from the middle. 

Recipe Notes

The Pastry: I love the idea of making pie dough, but find i gets too time consuming so I use mini tar shells from the freezer section. 

Seasoning: In total I put ½ tsp of salt in mine, a quarter in the beginning and a ¼ during final mixing plus a fat pinch of pepper. I recommend doing a mini test of your quiche filling before adding the second round of salt by simply cooking a little in a frying pan and tasting it.