Made with puff pastry, these wonderfully easy Chorizo & Tomato mini quiches are the perfect addition to any afternoon tea, brunch, or just because! Watch the promo video at the bottom of the recipe to learn more.
Small on size but big on flavour
Simple to make and easy to eat, these savoury quiches are packed with flavour thanks to smoky Chorizo sausage, shallot, thyme and semi-dried tomato. Baked in a rich cheddar cheese and creamy egg filling, they are sure to please even the fussiest of guests.
To ensure they are not greasy I’ve pre-cooked the sausage and shallot then drained them on paper towels before adding them to the quiche. Don’t worry, the richness is balanced thanks to the semi-dried tomato and thyme.
No soggy bottoms
I’ve swapped the traditional shortcrust for puff pastry – not because I don’t love shortcrust (I do!), but because puff pastry makes these quiches even easier and faster. No blind baking, no soggy bottoms, and just as much deliciousness.
Why You’ll Love These Chorizo & Tomato Mini Quiches
- No fancy equipment needed – just a standard muffin tin.
- Zero blind baking – ready-rolled puff pastry makes it easy.
- A delicious blend of flavours – spicy chorizo sausage, semi dried tomato, shallot, thyme, and buttery, flaky pastry.
- Substantial enough to serve with drinks – ideal for soaking up a glass of bubbly.
They’re also excellent to prep ahead. Simply cook, store in the fridge or freeze until required. Reheat once guests arrive and you’ve got yourself a reliable, hot savoury that’s a guaranteed crowd pleaser. Because let’s be honest, it’s not really an Afternoon Tea party without the mini quiche!
Other delicious Afternoon Tea recipes to make
Coronation Chicken Finger Sandwiches
Preparation
Read through the recipe from start to finish.
Remove the puff pastry from the freezer. You will need 2 sheets.
Line a plate with paper towel.
Grate the cheddar cheese then give it a rough chop.
Drain the semi-dried tomatoes and pat dry with paper towels. Slice into strips – you will need 24.
Strip the thyme sprigs and set aside.
Cook the chorizo and shallot
Finely dice the shallot then cut the chorizo into thin slices – you will need a minimum of 24.
Preheat a large frying pan over medium heat. Swirl the olive oil around the pan then sauté the shallots until glassy. Remove and drain on paper towel.
Add the chorizo slices to the pan in a single layer. Cook on both sides until slightly brown.
Drain on the paper towel then leave to cool completely.
Preheat the oven to 180 C fan/ 360 F fan.
Prep the rest of the ingredients
Put the egg yolk, the whole egg and cream in a jug. Add the salt then mix well with a fork.
Spray each muffin hole with canola oil. Use a piece of paper towel to ensure it’s evenly coated.
Cut out 12 rounds of puff pastry with a 8.5cm (3 1/2 inch) round pastry cutter. See image above.
Press a round of puff pastry into each muffin hole making sure they are even (you don’t want lopsided quiche).
Add the filling
Divide the chorizo slices and shallots between the 12 shells. Add the grated cheese, then pour over the egg/cream filling ensuring that each hole has the same amount. TIP: Use a spoon to get all the filling out of the jug as it is quite thick.
Sprinkle the thyme leaves over the top of each quiche then finish by laying two strips of semi-dried tomato in a cross on top of each quiche.
The quiches should look about ¾ full at this stage. This will give you a nice puff pastry rim once they’re done.
Cook for 20-25 minutes until lightly brown on top. The filling will puff up in the oven then sink back down when cooled.
Remove the muffin tray from the oven and let the quiches rest for 2 minutes.
Using a teaspoon and your fingers, carefully remove the chorizo tomato mini quiches from the muffin tin onto a cooling rack. Rest for 5 minutes before serving (the filling will be very hot) or cool completely before storing (see below).
To reheat
Preheat the oven 160 C fan/320 F fan.
Place the mini quiche on a tray and reheat in the oven for 10 minutes.
To store
Cool completely then place the chorizo tomato mini quiches in an airtight container lined with baking paper. Add the lid and store in the fridge for 2 days until required.
To freeze
Cool completely then place the quiches in a single layer inside a Ziplock bag(s). Freeze for up to 1 month. Defrost overnight in the fridge (leave them in the bag), then reheat as above.
Chorizo & Tomato Mini Quiche
12
servings20
minutes25
minutesEquipment
Digital scales
8.5cm round cutter
Standard size 12 hole muffin tin
Other equipment
Cheese grater
Jug
Plate
Paper towel
Chopping board and knife
Measuring spoons
Wire rack
Keep the screen of your device on
Ingredients
1 1 chorizo sausage
1 small 1 small shallot
8 8 semi dried tomatoes
2 sheets 2 sheets ready rolled puff pastry
1 1 whole large egg
1 1 egg yolk (from a large egg)
180 ml 6 fl oz cream
1/4 teaspoon 1/4 tsp fine table salt
60 g 2 1/8 oz Cheddar cheese
2 2 thyme sprigs
Canola spray
1 tbsp 1 tbsp olive oil
Directions
- Read through the recipe from start to finish and refer to the photos in the blog post above.
- Remove the puff pastry from the freezer. You will need 2 sheets.
- Line a plate with paper towel.
- Grate the cheddar cheese then give it a rough chop.
- Drain the semi-dried tomatoes and pat dry with paper towels. Slice into strips – you will need 24.
- Strip the thyme sprigs and set aside.
- Finely dice the shallot then cut the chorizo into thin slices – you will need a minimum of 24.
- Preheat a large frying pan over medium heat. Swirl the olive oil around the pan then sauté the shallots until glassy. Remove from the pan and drain on paper towel.
- Add the chorizo slices to the pan in a single layer. Cook on both sides until slightly brown.
- Drain on the paper towel then leave to cool completely.
- Preheat the oven to 180 C fan/ 360 F fan.
- Put the egg yolk, the whole egg and cream in a jug. Add the salt then mix well with a fork.
- Spray each muffin hole with canola oil. Use a piece of paper towel to ensure it’s evenly coated.
- Cut out 12 rounds of puff pastry with a 8.5cm (3 1/2 inch) round pastry cutter. You should be able to get 6 rounds out of each sheet (see image in blog post).
- Press a round of puff pastry into each muffin hole making sure they are even (you don’t want lopsided quiche). Smooth out the edges if you need to.
- Divide the chorizo slices and shallots between the 12 pastry shells. Add the grated cheese, then pour a little of the egg/cream filling into each shell. Use a spoon so you can get all the cream/egg filling out of the jug.
- Sprinkle the thyme leaves over the top of each quiche then finish by laying two strips of semi-dried tomato in a cross on top of each quiche.
- The quiches should look about ¾ full at this stage. This will give you a nice puff pastry rim once they’re done.
- Cook for 20-25 minutes until lightly brown on top. The filling will puff up in the oven then sink back down when cooled.
- Remove the muffin tray from the oven and let the quiches rest for 2 minutes.
- Using a teaspoon and your fingers, carefully remove the chorizo tomato mini quiches from the muffin tin onto a cooling rack. Rest for 5 minutes before serving (the filling will be very hot) or cool completely before storing (see below).
- To reheat
- Preheat the oven 160 C fan/320 F fan.
- Place the mini quiche on a tray and reheat in the oven for 10 minutes.
- To store
- Cool completely then place the chorizo & tomato mini quiches in an airtight container lined with baking paper. Add the lid and store in the fridge for 2 days until required.
- To freeze
- Cool completely then place the quiches in a single layer inside a Ziplock bag(s). Freeze for up to 1 month. Defrost overnight in the fridge (leave them in the bag), then reheat as above.
Best quiche I’ve ever had, full of flavor and easy to eat
So happy you liked them and thanks for the comment too!!