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Mini Quiche Variations: Lorraine, Spinach & Cheese, Mushroom, and Mediterranean Recipe

★★★★★

4.6 from 132 reviews
  • Author: Elara
  • Total Time: 50 minutes
  • Yield: 24 mini quiches 1x

Description

Mini Quiche is a delightful bite-sized savory treat made with a buttery shortcrust pastry filled with a creamy egg and cheese mixture, combined with various flavorful fillings such as Quiche Lorraine bacon and shallots, spinach and garlic, golden mushrooms, or a Mediterranean mix of olives, sun-dried tomatoes, and feta cheese. Perfect for appetizers, brunch, or party snacks, these mini quiches are baked until golden and tender.

Ingredients

Scale

Pastry

  • 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 heavy cream (thickened cream)
  • 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 small mushrooms, sliced (for 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) feta cheese, crumbled
  • 1/4 cup (25g/1oz) Swiss or Gruyere cheese, shredded

Instructions

  1. Prepare Pastry: Preheat oven to 180°C (350°F) or 160°C (320°F) fan forced. Lightly oil 2 standard muffin tins to prevent sticking. Using a 7.5-8cm (3-3.25″) round cutter, cut 24 rounds from the thawed shortcrust pastry. Press each round gently into the muffin tin cups, ensuring no air pockets underneath. Prick the base of each with a fork about 4 times to prevent bubbling during baking. Bake in the oven for 5 minutes just until a surface skin forms; check at 4 minutes and press back any bubbling areas to keep the crust flat. Remove and let cool slightly.
  2. Make Quiche Lorraine Filling: In a skillet over medium-high heat, melt 2 teaspoons butter. Add finely chopped bacon and sauté for 2 minutes until starting to lightly brown. Add diced shallots and cook until bacon is golden and shallots are softened. Transfer this mixture to a bowl and set aside.
  3. Prepare Spinach Filling: Melt 1 tablespoon butter in the skillet over medium-high heat. Add minced garlic and sauté for about 20 seconds until fragrant. Add sliced baby spinach and cook for 1 minute until just wilted. Transfer to a bowl to cool slightly.
  4. Cook Mushroom Filling: Melt 1 tablespoon butter over medium-high heat. Add minced garlic and sauté for 20 seconds. Add finely chopped mushrooms and cook for 2 minutes until mushrooms start to turn golden on the edges. Transfer to a bowl and set aside.
  5. Mix Mediterranean Filling: In a small bowl, combine finely chopped green olives, sun-dried tomatoes, and crumbled feta cheese to create the antipasto mix. Set aside.
  6. Fill Pastry Shells: For each mini quiche shell, place a small pinch of shredded cheese on the bottom. For Quiche Lorraine, top with 1 teaspoon of the bacon mixture, then fill with 1 tablespoon of the egg and cream mixture until the shell is full. For Spinach filling, use 1 teaspoon of cooked spinach, followed by 1 tablespoon egg mixture. For Mushroom, place 1 teaspoon cooked mushroom in shell, fill with egg mixture, then top with 1 or 2 decorative mushroom slices. For Mediterranean, add 1 heaped teaspoon antipasto mix, then fill with egg mixture.
  7. Bake Mini Quiches: Place filled muffin tins in the preheated oven and bake at 180°C (350°F) for about 20 minutes until the quiches puff up and turn a light golden color on top. They will rise during cooking and then sink slightly when done. Remove from oven.
  8. Garnish and Serve: Sprinkle chopped fresh chives on the mushroom mini quiches for garnish. Serve all mini quiches warm for best flavor and texture.

Notes

  • Note 1: You can use store-bought pie pastry sheets or prepare homemade quiche crust according to your preference.
  • Note 2: Swiss or Gruyere cheese adds a rich, nutty flavor classic to quiche; other semi-hard cheeses can be substituted.
  • Note 3: The 7.5–8cm cutter size is perfect for creating 24 mini quiches from the sheets of pastry.
  • Ensure the pastry base is only partially pre-baked to avoid soggy crust after filling and baking.
  • Mini quiches can be served warm or at room temperature, making them ideal for buffets or parties.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French

Keywords: mini quiche, quiche lorraine, spinach quiche, mushroom quiche, Mediterranean quiche, bite-sized appetizers, savory tarts, brunch recipe

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Find it online: https://kitchenflavorspot.com/mini-quiche-variations-lorraine-spinach-and-cheese-mushroom-and-mediterranean-recipe/