Three-Cheese Quiches with Walnuts

Melt-in-the-mouth savoury tarts perfect for canapés or to serve with a salad for a light lunch.


Serves 12

Preparation Time

Cook time

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Cook's NoteVary the types of cheese as preferred. This tart is ideal for using up leftovers from a cheese board.
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  • 1 x 500g block puff pastry
  • 30g walnuts, chopped
  • 50g ricotta
  • 50g brie
  • 100ml cream
  • 100ml milk
  • 2 eggs, plus 1 egg yolk, beaten
  • Freshly ground pepper
  • ¼ teaspoon salt
  • 60g Parmesan cheese, grated


Pre-heat the oven to 200°C/180°C fan/Gas Mark 6.

Roll out the puff pastry to 3-4mm thick and prick a few holes into it with a fork. Cut circles out of the pastry using a 78-80mm cookie cutter and press them into the bun tray. Bake blind for 10 to 15 minutes.

Remove the bun tray from the oven and reduce the temperature to 180°C/160°C fan/Gas Mark 4. Cover the bottom of each pastry case with the walnuts, ricotta and brie.

Mix together the cream, milk, eggs, salt and pepper. Pour this mixture over the cheeses then sprinkle with grated Parmesan cheese.

Bake the tarts in the oven for 20 minutes.