Introduction

Mini quiches are perfect bite-sized treats that pack a flavorful punch. Whether you prefer classic bacon or a vegetarian option, these versatile pastries are ideal for brunch, snacks, or parties.

The image shows small round mini quiches with a golden, flaky crust forming the outer layer. Inside, there is a creamy, yellow egg filling, smooth in texture and slightly shiny. On top of several quiches, there are different toppings: some have slices of brown mushrooms with green chives, others have chopped pieces of reddish-brown bacon, and a few have dark green spinach leaves. The quiches are stacked and arranged closely together, filling the frame with their warm colors and varied toppings. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 sheets shortcrust pastry, thawed (20cm / 8″ square) OR 2 boxes pie crusts OR 2 batches homemade quiche crust

Quiche Filling:

3 eggs
2/3 cup cream, heavy/thickened
1/2 tsp salt
Pinch black pepper

Quiche Lorraine (makes 24):

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 & Cheese (makes 24):

1 tbsp (15g) butter
120g (4oz) baby spinach, sliced 1/2cm / 1/5″ thick
1 garlic clove, minced
1/2 cup (50g/2oz) swiss or gruyere cheese, shredded

Mushroom (makes 24):

1 tbsp (15g) butter
1 clove garlic, minced
100g (4 oz) mushrooms, finely chopped
8 mushrooms, small, sliced (decorating)
1/2 cup (50g/2oz) swiss or gruyere cheese, shredded
1 tbsp chopped chives

Mediterranean (makes 24):

1/4 cup green olives, finely chopped
1/4 cup sun dried tomatoes, finely chopped
30g (1 oz) fetta, crumbled
1/4 cup (25g/1oz) swiss or gruyere cheese, shredded

Instructions

Step 1: Preheat the oven to 180°C/350°F (160°C fan). Lightly oil two standard muffin tins.
Step 2: Cut 24 rounds from the pastry using a 7.5–8cm (3–3.25″) cutter. Press the rounds into the muffin tins, ensuring no air pockets under the pastry.
Step 3: Prick each base 4 times with a fork. Bake for 5 minutes, checking at 4 minutes to press down any bubbling pastry. Remove and let cool; the pastry should be partially cooked on the surface only.
Step 4: Prepare the filling base by whisking together eggs, cream, salt, and black pepper.
Step 5: For Quiche Lorraine: Melt butter in a pan over medium-high heat. Cook bacon for 2 minutes, add eschallots, and cook until bacon is light golden. Transfer to a bowl.
Step 6: Place a pinch of cheese in each pastry shell, add 1 teaspoon of bacon mixture, then fill with about 1 tablespoon of the egg mixture. Fill to the top.
Step 7: For Spinach & Cheese: Melt butter and sauté garlic for 20 seconds. Add spinach and cook for 1 minute until wilted. Transfer to a bowl. Place a pinch of cheese and 1 teaspoon spinach in shells, then fill with egg mixture as above.
Step 8: For Mushroom: Melt butter and sauté garlic for 20 seconds. Add chopped mushrooms and cook for 2 minutes until golden at the edges. Transfer to a bowl. Place a pinch of cheese and 1 teaspoon mushroom mixture in shells, top with 1 or 2 sliced mushrooms, then fill with egg mixture.
Step 9: For Mediterranean: Mix olives, sun dried tomatoes, and fetta. Place a pinch of cheese and 1 heaped teaspoon of this mix in each shell, then fill with egg mixture.
Step 10: Bake all filled mini quiches at 180°C/350°F for 20 minutes or until lightly golden. They will puff up then sink slightly.
Step 11: Sprinkle mushroom quiches with chopped chives and serve warm.

Tips & Variations

Use a sharp cutter for clean pastry rounds and prevent shrinking during baking.
Substitute cream with half-and-half for a lighter filling.
Add fresh herbs like thyme or parsley to the egg mixture for extra flavor.
Mini quiches freeze well; thaw and reheat gently before serving.

Storage

Store cooled mini quiches in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 160°C (320°F) for 10 minutes to retain their crispness. They can be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Six mini quiches sit in a black non-stick muffin tray, each in its own round mold. The top left and middle left quiches have a golden crust base, topped with creamy yellow egg filling, sliced light brown mushrooms, and small bits of green herbs sprinkled across. The top right and middle right quiches show a golden crust base with melted cheese and small pieces of browned bacon scattered on top. The bottom left quiche has a similar yellow egg base with small bacon bits and green herbs. The bottom right quiche features a golden crust filled with yellow egg and cooked dark green spinach leaves on top. The tray is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust instead of homemade pastry?

Yes, store-bought pie crust works well and saves time. Just make sure to roll it out evenly and cut uniform rounds for best results.

How do I prevent the pastry from becoming soggy?

Partially baking the pastry shells before adding the filling firms up the base and helps prevent sogginess. Also, avoid overfilling the shells with wet ingredients.