Print Options:

Mini Quiches

Yields12 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

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!

Mini Quiches

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

 

  1. Preheat the Oven:

    • Preheat your oven to 375°F (190°C).

  2. 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.

  3. 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.

  4. 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

 

  1. 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

 

  1. Add Fillings:

    • Sprinkle a small amount of your desired fillings (ham, cheese, spinach, mushrooms, etc.) into each pre-baked pastry shell. Avoid overfilling.

  2. 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

 

  1. 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.

  2. 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.

Nutrition Facts

0 servings

Serving size