So, you know, Mini Quiche are really one of those little dishes that just make life easier when you want something tasty without too much effort.
They are basically small versions of the classic quiche, and because they are bite-sized, they feel perfect for parties or even just casual snacking at home. The nice thing is that they don’t take a long time to prepare, and once you get the hang of it, you can make a batch pretty quickly.
They work well for breakfast when you want something filling but not heavy, and they are also great for lunch, dinner sides, or even as a snack in between. Honestly, they are simple, practical, and a little bit comforting too.
What is Mini Quiche?
So, Mini Quiche are basically small versions of the traditional quiche, which is a savory pastry filled with eggs, cream, cheese, and different add-ins like vegetables or meats.
Because they are made in little pastry shells, they turn into bite-sized portions that are easy to pick up and eat. People usually serve them at parties, brunches, or casual gatherings since they don’t need forks or knives and they look neat on a platter.
They are often enjoyed warm, but they can also be served at room temperature, which makes them really practical when you’re hosting. In short, they’re simple, versatile, and a favorite finger food for many occasions.
Why You’ll Love This Recipe:
Quick to make: Mini Quiche don’t take a long time to prepare, and once you set up the pastry and filling, they bake in under 20 minutes, which makes them really convenient when you don’t want to spend hours in the kitchen.
Simple ingredients: The recipe uses basic items like eggs, cream, cheese, and a few add-ins, so you don’t need anything fancy or hard to find, and most of the things are already in the pantry or fridge.
Easy to customize: You can change the fillings depending on what you like or what you have at home, so it works whether you want bacon, spinach, mushrooms, or even a mix of vegetables.
Beginner-friendly: The steps are straightforward, and even if you haven’t made quiche before, the process is simple enough to follow without stress.
Perfect for any time: Mini Quiche can be served for breakfast, packed into lunch, added as a side for dinner, or even offered as a snack at parties, so they fit into almost any occasion.
Ingredients Needed:
So, when you are making Mini Quiche, you really just need a few basic things that come together easily, and each one has its own simple role in the recipe.
- Pastry crust – this is what holds everything together and gives that crisp bite.
- Eggs – they form the base of the filling and help set everything nicely.
- Cream or milk – this makes the filling smooth and gives it a richer taste.
- Cheese – it adds flavor and a little gooey texture inside.
- Fillings like bacon, spinach, mushrooms, or vegetables – these bring variety and make each quiche taste different.
💡 Note: For the full ingredient list with exact amounts and measurements, please check the recipe card below.
Step-By-Step Instructions to Make Mini Quiche:
Step 1: Prepare the pastry crust
First, you want to get the pastry ready because that is what holds everything together. Cut out small rounds and press them gently into the muffin tin so they sit flat without air pockets. Use a fork to prick the base, which helps stop the pastry from puffing up too much. Pop them into the oven just for a short while so the surface firms up a little. This way, the crust won’t end up soggy later when the filling goes in.
Step 2: Cook the fillings
Now, depending on which flavor you choose, you’ll need to quickly cook the filling. For bacon or mushrooms, sauté them until they look lightly golden and smell savory. For spinach, cook it just until wilted so it stays bright green. If you’re doing a Mediterranean mix, simply toss the chopped olives, sun-dried tomatoes, and feta together. The idea is to make sure everything is ready and not raw before it goes into the pastry.
Step 3: Mix the egg base
In another bowl, whisk together eggs with cream or milk until smooth. Add a little salt and pepper so the flavor is balanced. The mixture should look pale and slightly frothy, which means it’s well combined. This egg base is what makes the quiche set nicely and gives that soft, custard-like texture inside.
Step 4: Assemble the quiches
Take the cooled pastry shells and start layering. Add a small pinch of cheese first, then spoon in a bit of your chosen filling, and finally pour the egg mixture over the top until it almost reaches the edge. If you’re using mushrooms, you can place a thin slice on top for decoration. This layering makes sure every bite has flavor and texture.
Step 5: Bake until golden
Place the tray back in the oven and bake until the tops look lightly golden and the filling feels set when touched. They will puff up while baking and then settle down as they cool, which is completely normal. The smell will be rich and cheesy, and the crust should feel crisp when you lift one out.
Step 6: Serve and enjoy
Once they’re baked, let them cool just a little before serving so they hold their shape. They taste best warm, but they are also fine at room temperature if you’re serving them at a party. Arrange them on a platter and watch how quickly they disappear.
💡 Note: These steps are just an overview. For detailed quantities, measurements, and exact timings to make this recipe, please check the recipe card below.
Helpful Tips For The Best Results:
Blind bake crusts: Give the pastry a short bake before adding the filling so the base stays crisp and doesn’t turn soggy.
Don’t overfill: Pour the egg mixture just below the edge because it puffs up while baking and can spill over.
Cook fillings first: Make sure bacon, mushrooms, or spinach are cooked ahead so they don’t release water into the pastry.
Balance heat: Bake at a steady moderate temperature so the crust cooks through without the filling turning rubbery.
Cheese swaps: If you don’t have Swiss or Gruyere, use cheddar or gouda since they melt well and taste good too.
Tasty Variations to Try:
- Classic bacon and onion: A simple version that feels close to the traditional quiche Lorraine.
- Vegetarian spinach and garlic: A lighter option that works well if you want something green and fresh.
- Mushroom and herbs: Use sautéed mushrooms with a sprinkle of chives for a savory flavor.
- Mediterranean mix: Try olives, sun-dried tomatoes, and feta for a slightly tangy and colorful filling.
- Seasonal vegetables: Add roasted zucchini, peppers, or asparagus depending on what’s in season.
- Cheese-focused: Go heavier on cheddar or mozzarella if you want a more gooey and cheesy bite.
Serving Suggestions:
1. Breakfast or brunch:
Mini Quiche are perfect for mornings when you want something filling but easy. Serve with fresh fruit or a simple salad to balance the richness.
2. Party platters:
These little bites work well for gatherings since they are neat and mess-free. Pair them with dips or light finger foods like veggie sticks or crackers.
3. Light lunch:
You can enjoy Mini Quiche with a bowl of soup or a side of roasted vegetables. It makes a simple meal that feels satisfying without being heavy.
4. Snack time:
They are also handy as a quick snack in the afternoon. Serve with tea or coffee for a cozy break.
Storage & Reheating Tips:
- Fridge storage: Mini Quiche can be kept in the fridge for a few days, and they stay fine if stored in a sealed container so they don’t dry out.
- Freezing option: They also freeze well, and you can keep them for a couple of months without losing flavor, just make sure to wrap them properly.
- Reheating method: Warm them in the oven until the crust feels crisp again and the filling looks set, or heat straight from frozen with a little extra time.
Frequently Asked Questions (FAQ):
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Can I use milk instead of cream?
Yes, you can swap cream with milk if that’s what you have, but just know the filling will be a little lighter and not as rich.
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Can Mini Quiche be made ahead?
You can prepare them a day or two before, keep them in the fridge, and then reheat when needed, which makes them easy for parties.
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Why does the crust sometimes feel soggy?
This usually happens if the pastry wasn’t baked briefly before adding the filling, so giving it a quick blind bake helps.
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Are there vegetarian options?
Yes, fillings like spinach, mushrooms, or Mediterranean vegetables work perfectly if you want to skip meat.
Mini Quiche
Description
Mini Quiche are small, bite-sized versions of the classic quiche. They are easy to make, customizable with different fillings, and perfect for serving at parties, brunch, or even as a quick snack. They look impressive on a platter but are simple enough for everyday cooking.
Ingredients
Pastry & Base:
Quiche Lorraine Filling (makes 24):
Spinach & Cheese Filling (makes 24):
Mushroom Filling (makes 24):
Mediterranean Filling (makes 24):
Instructions
- Preheat oven to 180°C / 350°F (160°C fan). Spray 2 standard muffin tins with oil.
- Cut 24 rounds from 3 sheets shortcrust pastry (20cm / 8″ square) using a 7.5–8 cm cutter. Press into muffin tin, prick base with a fork, and bake for 5 minutes until surface firms slightly. Cool.
- Whisk together 3 large eggs, 2/3 cup heavy cream, 1/2 teaspoon salt, and a pinch of black pepper until smooth.
- Melt 2 tsp butter, cook 150 g finely chopped bacon for 2 minutes, add 1/2 diced eschallot, cook until golden.
- Place 1 pinch (about 1 tsp) shredded Swiss or Gruyere cheese in each crust, add 1 tsp bacon mix, pour in 1 tbsp egg mixture.
- Melt 1 tbsp butter, sauté 1 minced garlic clove for 20 seconds, add 120 g sliced baby spinach, cook 1 minute until wilted.
- Place 1 pinch (about 1 tsp) shredded cheese in each crust, add 1 tsp spinach, pour in 1 tbsp egg mixture.
- Melt 1 tbsp butter, sauté 1 minced garlic clove for 20 seconds, add 100 g finely chopped mushrooms, cook 2 minutes until golden.
- Place 1 pinch (about 1 tsp) shredded cheese in each crust, add 1 tsp mushroom mix, pour in 1 tbsp egg mixture, top with 1-2 thin slices mushroom. Sprinkle with chopped chives after baking.
- Mix 1/4 cup chopped green olives, 1/4 cup chopped sun‑dried tomatoes, and 30 g crumbled feta.
- Place 1 pinch (about 1 tsp) shredded cheese in each crust, add 1 heaped tsp mix, pour in 1 tbsp egg mixture.
- Bake all quiches for 20 minutes at 180°C / 350°F until tops are lightly golden and filling is set. Cool slightly before serving.
Quiche Lorraine (24 pieces):
Spinach & Cheese (24 pieces):
Mushroom (24 pieces):
Mediterranean (24 pieces):
Notes
- Blind bake pastry for 5 minutes to avoid soggy crusts.
- Any melting cheese (cheddar, gouda, mozzarella) can replace Swiss or Gruyere.
- Leftover egg mixture can be baked in a ramekin for a crustless quiche.
Nutrition Facts
Servings 24
Serving Size 1 mini quiche
- Amount Per Serving
- Calories 78kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Cholesterol 40mg14%
- Sodium 115mg5%
- Potassium 29mg1%
- Total Carbohydrate 1g1%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 3g6%
- Vitamin A 189 IU
- Vitamin C 1 mg
- Calcium 63 mg
- Iron 1 mg
- Vitamin D 40 IU
* Percent Daily Values are based on a 2,000‑calorie diet, and your daily needs may be higher or lower depending on your lifestyle. Nutrition information is shared only as a general estimate and may not always be fully accurate. If you follow a special diet or have specific health concerns, it’s best to check with a registered dietitian for personalized guidance.
