This vegetable filled recipe is especially delicious as a lunch or dinner option with an added flavour hit from a pouch of Rafferty’s Garden.

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• Approximately 4 sheets of puff pastry
• 1 tbsp butter
• 1 medium carrot
• 1 medium zucchini
• ¼ red capsicum
• 1 cup finely grated extra tasty cheese
• 3 small bunches of English spinach, finely chopped
• ½ a leek, finely sliced
• 4 small truss tomatoes, finely sliced
• Rafferty’s Garden Spinach, Apple, Broccoli & Pea 4+ month 120g
• 3 eggs
• Milk for brushing the pastry

You will need: A 24-hole small muffin tray and one large round scone cutter.

Storage tip: Not suitable for freezing. Store in an airtight container and consume within 3 days.

Step 1

Preheat oven to 180°C. Set aside and defrost 4 sheets of puff pastry.

Step 2

Using a blender with a shredding disc, finely slice the carrot, zucchini and leek. Also finely dice the capsicum and English spinach.

Step 3

Add the tablespoon of butter to a saucepan and lightly cook the leek until it becomes transparent. Then add the shredded vegetables and cook for a few minutes until softened.

Step 4

In the meantime, add the eggs to a bowl with the contents of the Rafferty’s Garden Spinach, Apple, Broccoli & Pea pouch and whisk together.

Step 5

Lightly spray the muffin tray with oil. Using the scone cutter, cut rounds from the pastry sheets and line each muffin hole to form the base of the quiches, ensuring the pastry lines the base and sides.

Step 6

Place spoonfuls of the cooked vegetables into each pastry base.

Step 7

Gently spoon the egg mixture into each cup on top of the vegetables, before topping each mini quiche with a sprinkling of cheese, a sliver of tomato and a pastry star if desired.

Step 8

Brush each quiche with milk and place the tray in the oven for 25 minutes until golden. Allow to cool before serving.