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Warrigal Greens & Goats Cheese Quiche


  • Filo pastry
  • 4 handfuls warrigal greens
  • Yarra Valley goats cheese with native pepper berries
  • 1/4 cup melting cheese of your choice
  • 1/2 punnet cherry tomatoes, sliced
  • 1 tsp native pepper berries
  • 1 tsp ground saltbush
  • 1 tsp ground lemon myrtle (buy here)
  • 1 cup milk
  • 6 eggs
  • 1 chilli, diced
  • 1 onion, sliced
  • 250g mushrooms, sliced



    1. Preheat your oven to 180 degrees and grease a muffin tray
    2. To prepare, blanch the warrigal greens in boiling water for a couple of minutes. Strain and set aside
    3. On medium heat, place the sliced onion and diced chilli in some oil and cook until the onions start to soften. Add in the mushrooms and continue to cook until they turn soft and brown then season to taste
    4. In a bowl whisk the eggs and then mix in the milk, melting cheese, and pepper berries
    5. To make the mini quiche bases cut the filo pastry sheet into 6 even pieces. Over lap 4 pieces to make a star shape. Continue until you make 12 stars
    6. Place the stars into the muffin tin pushing the filo pastry down so it covers the bottom evenly. Next add in your mushroom and onion mixture evenly. Next place in the warrigal greens and then break up your goats cheese and spread it evenly over the top
    7. Pour the egg mixture over the top making sure it covers all the ingredients. Then place the cherry tomatoes evenly on top and scatter with salt bush and lemon myrtle
    8. Once you finish all the layering, place your quiches in the oven and cook for around 20 minutes or until the top starts to brown. Serve with a fresh salad on the side! Makes 12