Mini Wrap ‘Quiches’ with Roast Pumpkin, Mushroom and Goat’s Cheese
Prep: 22 mins
Cook: 18 mins
Servings: 12
Bursting with the flavors of roasted pumpkin, savoury mushrooms, and creamy goat’s cheese, these bite-sized delights are the ideal snack or entertaining masterpiece. Perfect for breakfast, brunch, or as a fun appetizer, these mini wraps are easy to make and impossible to resist.
Ingredients
- 1 Spanish onion, cut into thin wedges
- 2 garlic cloves, crushed
- 1 tbsp finely chopped thyme, plus extra thyme leaves to serve
- 2 tbsp olive oil
- 250g small Swiss brown mushrooms, halved
- 250g Kent pumpkin, peeled and cut into 1cm chunks
- 3 egg yolks
- 2 eggs
- ¾ cup (185ml) thickened cream
- Finely grated zest of 1 lemon
- 4 Helga’s Spinach and Herb Wraps
- Olive oil, spray
- 50g goats curd or feta, crumbled
- Rocket salad, to serve
Method
- Preheat oven to 220C, fan-forced. Line a large oven tray with baking paper. Combine onion, garlic, thyme, olive oil, mushrooms and pumpkin in a large bowl and season with salt and pepper. Arrange vegetables on the lined tray, in a single layer, and roast for 20-22 mins until golden and tender.
- While the vegetables are roasting, combine egg yolks, eggs, cream and lemon zest in a large jug and season with salt and pepper.
- Using a 10cm round cutter, cut 3 discs from each wrap. Spray a 12-hole, ⅓ cup (80ml) capacity cupcake pan with olive oil spray. Line the pan with the wrap discs, gently pressing into holes to create ‘tart’ shells.
- Reduce oven to 150C, fan-forced. Divide the roasted vegetable mix among ‘tart’ shells, pour over the egg mixture to fill and crumble over the cheese. Bake for 15-18 mins until just set.
- Serve mini quiches with a rocket salad.
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