Mini Wrap ‘Quiches’ with Roast Pumpkin, Mushroom and Goat’s Cheese

Prep: 22 mins
Cook: 18 mins
Servings: 12
Mini Quiches

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.


  • 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 


  1. 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. 
  2. While the vegetables are roasting, combine egg yolks, eggs, cream and lemon zest in a large jug and season with salt and pepper. 
  3. 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. 
  4. 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. 
  5. Serve mini quiches with a rocket salad.