CategoryAppetizers, Meat
Mini quiches are bite-sized versions of the classic French dish, perfect for brunch, parties, or as a quick snack. These golden, flaky pastries are filled with a creamy egg custard and customizable toppings like ham, cheese, spinach, or mushrooms. They're easy to make ahead and are always a crowd-pleaser!
For the Pastry
1 sheet of store-bought puff pastry (thawed) or pre-made tart shells
1 tbsp flour (for rolling the pastry)
For the Custard Base
4 large eggs
1 cup heavy cream (or half-and-half for a lighter option)
¼ tsp salt
¼ tsp ground black pepper
⅛ tsp ground nutmeg (optional, for a classic touch)
For the Fillings (Customizable)
½ cup cooked ham (diced)
½ cup shredded cheddar or Swiss cheese
½ cup fresh spinach (chopped and sautéed)
¼ cup mushrooms (sautéed, optional)
2 tbsp fresh parsley (chopped, for garnish)
Prepare the Pastry Shells
1
-
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
-
Roll Out the Pastry:
- Lightly flour your work surface and roll out the thawed puff pastry to 1/8-inch thickness.
- Use a round cookie cutter (about 3 inches in diameter) to cut circles from the pastry.
-
Fit into Muffin Tin:
- Gently press each pastry circle into the cups of a greased mini muffin tin, forming small tart shells.
- Prick the bottoms of the shells lightly with a fork to prevent puffing.
-
Pre-Bake:
- Bake the pastry shells for 5-7 minutes to partially cook them. Remove and set aside to cool slightly.
Prepare the Egg Custard
2
- Whisk the Custard:
- In a mixing bowl, whisk together the eggs, cream, salt, pepper, and nutmeg until smooth and well combined.
Assemble the Mini Quiches
3
-
Add Fillings:
- Sprinkle a small amount of your desired fillings (ham, cheese, spinach, mushrooms, etc.) into each pre-baked pastry shell. Avoid overfilling.
-
Pour the Custard:
- Carefully pour the egg custard mixture into each shell, filling almost to the top but leaving a small gap to prevent overflow.
Bake
4
-
Bake the Quiches:
- Return the muffin tin to the oven and bake for 15-20 minutes, or until the quiches are set and the tops are golden.
-
Cool Slightly:
- Let the mini quiches cool in the tin for 5 minutes before removing them. Use a butter knife to gently lift them out if needed.
Serving Suggestions
5
- Serve warm or at room temperature.
- Garnish with fresh parsley or a sprinkle of additional cheese for presentation.
- Pair with a light salad or fruit platter for a complete brunch spread.
Pro Tips
6
- Make Ahead: Bake the quiches and store them in an airtight container in the fridge for up to 3 days. Reheat in a 325°F (160°C) oven for 5-7 minutes.
- Freeze for Later: After baking, freeze the quiches on a tray, then transfer to a freezer bag. Reheat directly from frozen at 350°F (175°C) for 10-12 minutes.
- Vegetarian Option: Skip the ham and focus on vegetables like bell peppers, onions, or zucchini.
Ingredients
For the Pastry
1 sheet of store-bought puff pastry (thawed) or pre-made tart shells
1 tbsp flour (for rolling the pastry)
For the Custard Base
4 large eggs
1 cup heavy cream (or half-and-half for a lighter option)
¼ tsp salt
¼ tsp ground black pepper
⅛ tsp ground nutmeg (optional, for a classic touch)
For the Fillings (Customizable)
½ cup cooked ham (diced)
½ cup shredded cheddar or Swiss cheese
½ cup fresh spinach (chopped and sautéed)
¼ cup mushrooms (sautéed, optional)
2 tbsp fresh parsley (chopped, for garnish)
Directions
Prepare the Pastry Shells
1
-
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
-
Roll Out the Pastry:
- Lightly flour your work surface and roll out the thawed puff pastry to 1/8-inch thickness.
- Use a round cookie cutter (about 3 inches in diameter) to cut circles from the pastry.
-
Fit into Muffin Tin:
- Gently press each pastry circle into the cups of a greased mini muffin tin, forming small tart shells.
- Prick the bottoms of the shells lightly with a fork to prevent puffing.
-
Pre-Bake:
- Bake the pastry shells for 5-7 minutes to partially cook them. Remove and set aside to cool slightly.
Prepare the Egg Custard
2
- Whisk the Custard:
- In a mixing bowl, whisk together the eggs, cream, salt, pepper, and nutmeg until smooth and well combined.
Assemble the Mini Quiches
3
-
Add Fillings:
- Sprinkle a small amount of your desired fillings (ham, cheese, spinach, mushrooms, etc.) into each pre-baked pastry shell. Avoid overfilling.
-
Pour the Custard:
- Carefully pour the egg custard mixture into each shell, filling almost to the top but leaving a small gap to prevent overflow.
Bake
4
-
Bake the Quiches:
- Return the muffin tin to the oven and bake for 15-20 minutes, or until the quiches are set and the tops are golden.
-
Cool Slightly:
- Let the mini quiches cool in the tin for 5 minutes before removing them. Use a butter knife to gently lift them out if needed.
Serving Suggestions
5
- Serve warm or at room temperature.
- Garnish with fresh parsley or a sprinkle of additional cheese for presentation.
- Pair with a light salad or fruit platter for a complete brunch spread.
Pro Tips
6
- Make Ahead: Bake the quiches and store them in an airtight container in the fridge for up to 3 days. Reheat in a 325°F (160°C) oven for 5-7 minutes.
- Freeze for Later: After baking, freeze the quiches on a tray, then transfer to a freezer bag. Reheat directly from frozen at 350°F (175°C) for 10-12 minutes.
- Vegetarian Option: Skip the ham and focus on vegetables like bell peppers, onions, or zucchini.
Notes
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