If you’ve ever wanted a delightful, bite-sized savory treat that’s as charming as it is delicious, then this Mini Quiche Recipe is exactly what your kitchen has been waiting for. These little gems pack a flavorful punch with their buttery crust, cheesy filling, and a medley of fresh ingredients. Whether you’re hosting a brunch, need a fancy appetizer, or just want a comforting snack, this recipe delivers elegance and taste in every single mini quiche. Get ready to impress your guests and satisfy your taste buds with this wonderful classic made easier than you might think!
Ingredients You’ll Need
Putting together this Mini Quiche Recipe is a breeze with simple yet essential ingredients that each bring their own unique contribution to the dish. From rich creaminess and savory bacon to fresh veggies and melty cheese, these ingredients balance flavor, texture, and appearance perfectly.
- Shortcrust pastry sheets: Provide that crisp, flaky base to hold all the scrumptious fillings without getting soggy.
- Eggs: Act as the binding agent that sets the filling with a fluffy, custardy texture.
- Cream: Adds richness and smoothness to the quiche custard.
- Salt and black pepper: Essential seasonings that enhance and deepen every flavor.
- Butter: Used for sautéing and adds a subtle richness to fillings like spinach and mushrooms.
- Bacon, finely chopped: Imparts a smoky, savory flavor and a delightful crunch.
- Eschallot (shallot), finely diced: Lends a gentle sweetness and aromatic depth.
- Swiss or Gruyere cheese, shredded: Melts beautifully and brings nutty, creamy notes.
- Baby spinach, sliced: Adds a fresh green pop and mild, slightly sweet flavor.
- Garlic, minced: Elevates the fillings with a punch of aromatic warmth.
- Mushrooms, finely chopped and sliced: Enhance the earthy undertones and provide texture contrast.
- Chopped chives: Sprinkle a mild oniony freshness at the finish.
- Green olives, finely chopped: Introduce a zesty, briny kick.
- Sun-dried tomatoes, finely chopped: Bring concentrated sweetness and a chewy texture.
- Fetta cheese, crumbled: Adds tangy creaminess to contrast with richer elements.
How to Make Mini Quiche Recipe
Step 1: Prepare the Base and Preheat
Start by unrolling the shortcrust pastry sheets and gently pressing them into mini muffin tins or tartlet pans. These will serve as the tender and flaky crust for your quiches. Preheat your oven while you assemble the fillings so it’s ready to bake the quiches to golden perfection.
Step 2: Cook the Bacon and Shallots
In a pan, melt butter over medium heat and sauté the finely chopped bacon until crispy. Add the diced eschallot and cook until softened and fragrant. This combination builds a deep, savory foundation for your quiches that will make your kitchen smell irresistible.
Step 3: Sauté Spinach and Garlic
In a separate pan, warm butter and briefly sauté the minced garlic and sliced baby spinach until the spinach wilts but retains its fresh color. This adds a vibrant, tender green element while infusing the filling with gentle garlicky flavor.
Step 4: Cook Mushrooms
Use another pan to melt butter, then cook the finely chopped mushrooms along with minced garlic until they release their moisture and turn golden. This step intensifies the mushroom’s earthy essence and prevents sogginess in your quiche.
Step 5: Mix the Custard and Fillings
In a bowl, whisk together eggs, cream, salt, and black pepper until smooth. Add shredded Swiss or Gruyere cheese into the mixture along with cooked bacon and shallots, sautéed spinach and garlic, cooked mushrooms, and other fillings like chopped olives, sun-dried tomatoes, and crumbled fetta. Stir everything gently to combine beautifully.
Step 6: Assemble and Bake
Pour the custard mixture evenly into the prepared pastry shells. Top with small sliced mushrooms or a sprinkle of grated cheese for a pretty finish. Bake in the preheated oven until the filling is set and the crust turns a lovely golden brown, usually about 20 to 25 minutes. Let them cool slightly before removing from tins.
How to Serve Mini Quiche Recipe
Garnishes
Fresh herbs like chopped chives or parsley make perfect garnishes, adding a bright splash of color and freshness that beautifully complements the richness of the quiche. A light drizzle of good quality olive oil or a sprinkle of cracked black pepper can also enhance the presentation and flavor.
Side Dishes
Mini quiches pair wonderfully with crisp green salads dressed in vinaigrette, or a bowl of fresh fruit for a balanced meal. For heartier occasions, consider serving alongside roasted potatoes or a light vegetable soup to round out your plate.
Creative Ways to Present
Arrange your mini quiches on a platter lined with fresh greens or edible flowers for a stunning centerpiece. You can also serve them in mini muffin wrappers for easy handling at parties or buffet tables. Offering a variety of filling styles lets guests mix and match, turning the moment into a fun, interactive experience.
Make Ahead and Storage
Storing Leftovers
Place any leftover mini quiches in an airtight container and refrigerate for up to three days. This keeps them fresh and ready for a quick snack or light meal. Refrigerating also helps preserve the delicate texture of the pastry and the creamy filling.
Freezing
Mini quiches freeze beautifully! After cooling completely, wrap each piece tightly in plastic wrap and store in a freezer-safe container or bag. They can be kept frozen for up to two months without losing their lovely texture or flavor.
Reheating
Reheat your mini quiches in a preheated oven at 350°F (175°C) for about 10 to 15 minutes, or until warmed through and crisp on the outside. Avoid microwaving when possible, as it tends to make the pastry soggy instead of deliciously flaky.
FAQs
Can I make this Mini Quiche Recipe vegetarian?
Absolutely! Simply omit the bacon and replace it with extra vegetables like roasted bell peppers, zucchini, or caramelized onions to keep the filling rich and satisfying.
What type of cheese works best in mini quiches?
Swiss and Gruyere cheeses are excellent choices because they melt evenly and add a nutty, creamy touch. However, you can experiment with cheddar, mozzarella, or feta for different flavor profiles.
Can I use frozen pastry instead of fresh shortcrust?
Yes, you can. Frozen shortcrust pastry works well—just thaw it according to package instructions and handle gently to avoid toughness. The key is to keep everything cold until baking.
How do I prevent the crust from becoming soggy?
Blind baking the pastry shells briefly before adding the filling helps keep them crisp. Also, avoid overfilling and ensure cooked fillings are not too watery.
Is this Mini Quiche Recipe suitable for parties?
Definitely! These mini quiches are perfect finger food, elegant yet casual, making them a smash hit for any gathering or special occasion.
Final Thoughts
There’s something incredibly satisfying about a batch of homemade mini quiches fresh from the oven, and this Mini Quiche Recipe makes it achievable for home cooks of all skill levels. Bite-sized, flavorful, and endlessly customizable, I can’t recommend you try this recipe enough. Bring a little warmth and joy to any meal or event by sharing these delightful savory morsels with your loved ones.
Print
Mini Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 pieces
- Category: Brunch, Appetizer, Snack
- Method: Baking
- Cuisine: French
Description
These Mini Quiches are delightful bite-sized savory pastries perfect for brunch, snacks, or party appetizers. Made with a crisp shortcrust pastry base and filled with a creamy egg and cream mixture, they feature a variety of flavorful fillings including bacon, spinach, mushrooms, olives, sun-dried tomatoes, and a blend of Swiss or Gruyere cheese. Each mini quiche is beautifully topped and baked to golden perfection, offering a rich and satisfying taste in every piece.
Ingredients
Pastry
- 3 sheets shortcrust pastry
Egg Mixture
- 3 eggs
- 2/3 cup heavy/thickened cream
- 1/2 tsp salt
- Pinch black pepper
Bacon Filling
- 2 tsp (10g) butter
- 150g (5 oz) bacon, finely chopped
- 1/2 eschallot (shallot/French onion), finely diced
- 1/3 cup (30g/1oz) Swiss or Gruyere cheese, shredded
Spinach Filling
- 1 tbsp (15g) butter
- 120g (4oz) baby spinach, sliced 1/2 cm / 1/5″ thick
- 1 garlic clove, minced
- 1/2 cup (50g/2oz) Swiss or Gruyere cheese, shredded
Mushroom Filling
- 1 tbsp (15g) butter
- 1 clove garlic, minced
- 100g (4 oz) mushrooms, finely chopped
- 8 small mushrooms, sliced (for decorating)
- 1/2 cup (50g/2oz) Swiss or Gruyere cheese, shredded
Olive and Sun-Dried Tomato Filling
- 1 tbsp chopped chives
- 1/4 cup green olives, finely chopped
- 1/4 cup sun-dried tomatoes, finely chopped
- 30g (1 oz) feta, crumbled
- 1/4 cup (25g/1oz) Swiss or Gruyere cheese, shredded
Instructions
- Prepare Pastry Shells: Preheat the oven to 180°C (350°F). Roll out the shortcrust pastry sheets and cut out rounds slightly larger than the mini muffin cups or mini tart pans. Gently press the pastry rounds into the wells to form individual tart shells. Prick the bases with a fork to prevent puffing during baking.
- Cook Bacon Mixture: In a skillet, melt 2 teaspoons of butter over medium heat. Add the finely chopped bacon and diced eschallot and cook until the bacon is crisp and the eschallot is softened. Remove from heat and stir in 1/3 cup of shredded Swiss or Gruyere cheese. Set aside.
- Sauté Spinach Filling: Using the same pan, melt 1 tablespoon of butter, then add the minced garlic and sauté briefly until fragrant. Add the baby spinach and cook until just wilted. Remove from heat and mix in 1/2 cup of shredded Swiss or Gruyere cheese. Set aside.
- Sauté Mushroom Filling: Melt another tablespoon of butter in the pan, add minced garlic and finely chopped mushrooms, and cook until the mushrooms release their moisture and become tender. Remove from heat and mix in 1/2 cup shredded Swiss or Gruyere cheese. Set aside.
- Prepare Olive and Sun-Dried Tomato Filling: In a bowl, combine chopped chives, finely chopped green olives, sun-dried tomatoes, crumbled feta, and 1/4 cup shredded Swiss or Gruyere cheese. Mix well to integrate all ingredients evenly.
- Assemble and Bake: Whisk together the eggs, heavy cream, salt, and black pepper to create the egg mixture. Spoon a small amount of each prepared filling into separate pastry shells, filling each about halfway. Then pour the egg and cream mixture over the fillings until just below the top edge of the pastry. Top the mushroom-filled quiches with a decorative slice of mushroom. Place the quiches in the preheated oven and bake for about 20-25 minutes, or until the filling is set and the pastry is golden brown. Remove from oven and allow to cool slightly before serving.
Notes
- You can mix and match fillings in each quiche according to preference or dietary needs.
- Swiss or Gruyere cheese is preferred for its melting qualities and sweet nutty flavor.
- Ensure the pastry is chilled before cutting and pressing into molds to prevent shrinking.
- Mini quiches can be stored in the refrigerator for up to 3 days and reheated before serving.
- These quiches freeze well; let them cool completely before freezing in airtight containers.
