Cheese Vegemite Mini Quiches
Bring a uniquely Australian flair to your snack table with these irresistible Cheese Vegemite Mini Quiches! Perfectly portioned into bite-sized delights, these quiches combine the savory depth of Vegemite with the creamy richness of shredded cheddar cheese and a fluffy egg custard, all enveloped in a golden puff pastry crust. Ready in just 35 minutes, they’re a quick and easy crowd-pleaser, great for parties, lunchboxes, or savory brunch spreads. Each quiche is expertly seasoned with a hint of salt and pepper, complementing the bold flavors of the filling while allowing the pastry to shine. Whether served warm out of the oven or reheated later, these mini quiches promise a warm, cheesy, umami-packed experience in every bite.
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Recipe Information
Ingredients
- 2 sheets store-bought puff pastry sheets
- 2 teaspoons Vegemite
- 100 grams shredded cheddar cheese
- 4 large eggs
- 125 milliliters heavy cream
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 1 as needed cooking spray or butter
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 12-cup muffin tray with cooking spray or butter.
Take the puff pastry sheets out of the freezer to thaw for 10 minutes. Once pliable, cut each sheet into 6 evenly sized squares, giving you 12 squares in total.
Press one pastry square into each muffin cup, ensuring the edges are slightly overhanging to form a small cup.
Spread a thin layer of Vegemite (approximately 1/4 teaspoon) on the bottom of each pastry cup.
Sprinkle a generous amount of shredded cheddar cheese (about 8 grams) into each cup on top of the Vegemite layer.
In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined.
Pour the egg mixture carefully into each pastry cup, filling it about 3/4 of the way to leave room for the mixture to puff up while baking.
Bake the quiches in the preheated oven for 18–20 minutes, or until the pastry is golden and the filling is set in the center.
Remove the quiches from the oven and allow them to cool for 5 minutes in the tray before transferring to a wire rack.
Serve warm, or allow them to cool completely and store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven before serving, if desired.
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 2364 mg | 103% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.1 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 847 mg | 65% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 615 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
