These nasturtium leaf mini quiches are a quick, easy way to use up an abundance of nasturtium leaves straight from the garden. They’re simple, flexible, and packed with seasonal garden veggies.
What to Make with Nasturtium Leaves
Nasturtiums are in absolute abundance in my garden during autumn and winter, and I honestly think learning how to use a plant is just as important as learning how to grow it.
If you’ve ever had nasturtiums take off in your garden, you’ll know they don’t do anything by halves. The leaves, flowers and even seed pods all show up at once, and suddenly you’re looking for ways to actually use them. Nasturtium leaves can be used in so many ways! But these nasturtium mini quiches are one of my favourite quick recipes. They’re easy to throw together, perfect for lunchboxes or snacks, and a great way to turn a handful of garden greens into something really tasty.
It’s also part of how I like to garden, growing plants that have multiple uses, so nothing goes to waste and every part of the plant has a purpose.
Nasturtium Leaf Quiche Ingredients
Makes 12 mini quiches
Base:
- 12 medium–large nasturtium leaves
- 5 eggs
- ¼ cup milk or cream (I used coconut cream)
- ½ cup water
- Salt and pepper, to taste
Filling (flexible — use what you have):
- ½ red onion
- 1 spring onion
- 3 tbsp feta cheese
- ½ cup marinated olives
- ½ red capsicum
- ½ cup chopped fresh parsley
- ½ cup broccoli
- 1–2 rainbow chard stalks and leaves
- 1 cup grated cheese
How to Make Nasturtium Mini Quiches
Step 1: Prep your filling
Finely chop all your vegetables. You don’t need much…. I actually made too much the first time! A little goes a long way in mini quiches.
Step 2: Preheat oven
Preheat your oven to 170–180°C. Grease a muffin tray really well with oil or butter.
Step 3: Prepare the nasturtium leaves
Rinse and gently dry your nasturtium leaves. Place one leaf in each muffin hole, top side down, so it forms a natural little cup.
Step 4: Add filling
Add a small amount of your chopped vegetables and feta into each quiche cup. Don’t overfill — they will fill up quickly once the egg mix goes in.
Step 5: Make the egg mix
In a bowl, whisk together:
- eggs
- milk or cream
- water
- salt and pepper
Step 6: Fill and bake
Carefully pour the egg mixture into each muffin hole. Top with grated cheese. Bake for 30 minutes, or until the quiches are set and lightly golden.
Step 7: Cool and remove
Let them cool for about 10 minutes before gently removing from the tray. Use a spoon or knife if needed to loosen the edges.
Tips for Best Results
- Nasturtium leaves from shaded areas are often larger and work best
- Don’t overfill the quiche cups — they rise as they cook
- You can swap vegetables based on what’s in your garden
- These store well in the fridge for a few days
What Do Nasturtium Leaves Taste Like in Quiche?
Nasturtium leaves add a mild peppery flavour, similar to rocket, but softer once baked. They also create a beautiful edible (gluten-free) “cup” that holds everything together and adds a garden-fresh twist to a simple quiche.
How to Use Extra Nasturtiums
If you’re growing nasturtiums, you’ll quickly realise how much you can actually eat.
Other ways I love using them:
- Nasturtium Capers (seed pods pickled like capers)
- Nasturtium Salt
- Nasturtium Wraps
- Nasturtium Bread Rolls
- Nasturtium Pesto
They’re one of those plants that reward you the more you harvest them.
Nasturtium Mini Quiche
Ingredients
Method
- Finely chop your filling vegetables. I overshot how many veggies I needed. My muffin trays are on the smaller side and you don’t need much to fill them. So just chop a little bit and you can always chop more if needed. You could add any vegetables you have available these are just what I had.
- Preheat Oven to 170-180 degrees celsius.
- Grease a muffin tray well with oil.
- Rinse and dry off your Nasturtium leaves
- Place your Nasturtium leaves top side down in the muffin tray.
- Add your filling (except grated cheese), just a couple of pieces of each as it will soon fill up.
- Make your quiche mix by adding eggs, milk, water and salt and pepper to a bowl and whisk until combined.
- Using a measuring cup or jug pour your Quiche mix in and try not to fill over the top of the leaves.
- Sprinkle with grated cheese.
- Bake for 30mins or until the filling has been set.
- Remove and allow to cool for 10mins.
- Carefully remove from trays using a spoon. You may need to run a knife around the top of the cheese has stuck to the sides.
Video
Notes
If you have plenty of Nasturtiums, check out my other recipes below.
Happy Gardening,
Holly 🌱
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