Plate of mini quiches with various fillings ready for serving

Mini Quiche Recipe

ByCasey Monroe

Why Make This Recipe

Mini Quiches are a delightful and versatile dish that can be enjoyed for breakfast, brunch, or even as a light lunch. They are easy to make, packed with flavor, and perfect for gatherings. You can customize the fillings to suit your taste, making them a fun way to experiment with different ingredients. Plus, they are easy to transport, so you can take them to picnics or potlucks!

How to Make Mini Quiche

Ingredients

  • 3 sheets shortcrust pastry
  • 3 eggs
  • 2/3 cup cream (heavy/thickened)
  • 1/2 tsp salt
  • Pinch black pepper
  • 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)
  • 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)
  • 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
  • 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)

Directions

  1. Quiche Pastry: Preheat the oven to 180°C (350°F). Roll out the shortcrust pastry and cut it into circles to fit your mini quiche tins. Place the pastry circles in the tins and prick the base with a fork.

  2. Quiche Lorraine: In a bowl, whisk together the eggs, cream, salt, and pepper. In a pan, melt 2 tsp butter, then cook the bacon and shallot until soft. Add the bacon mixture to the egg mix along with 1/3 cup cheese. Pour the filling into the prepared pastry.

  3. Spinach: In a separate pan, melt 1 tbsp butter and sauté the spinach and garlic until wilted. Mix with the egg mixture along with 1/2 cup cheese. Pour this filling into the pastry.

  4. Mushroom: Sauté 1 tbsp butter and 1 clove of garlic in a pan. Add the mushrooms and cook until soft. Combine with the egg mixture and pour into the pastry. Top with sliced mushrooms.

  5. Mediterranean: Mix chives, olives, sun-dried tomatoes, and feta into the egg mixture. Pour into the pastry and top with the remaining cheese.

  6. Baking: Bake all the quiches for about 25-30 minutes or until the filling is set and the pastry is golden brown. Let them cool slightly before removing from the tins.

How to Serve Mini Quiche

Mini Quiches can be served warm or at room temperature. They are great on a platter for brunch, either alone or with a side salad. You can also garnish them with extra herbs or a dollop of sour cream for added flavor.

How to Store Mini Quiche

Store any leftover Mini Quiches in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 2 months. To reheat, place them in the oven until warmed through.

Tips to Make Mini Quiche

  • Use a variety of fillings to keep things interesting. You can add vegetables, different cheeses, or meats.
  • For a lighter quiche, try using low-fat cream or milk instead of heavy cream.
  • Make sure not to overmix the egg mixture; just whisk until combined for the best texture.

Variation

These Mini Quiches can easily be adapted to your liking. Consider adding ingredients like diced bell peppers, zucchini, or various herbs to change the flavor profile.

FAQs

1. Can I use store-bought pastry?
Yes, store-bought shortcrust pastry saves time and is a great option for a quick recipe.

2. How do I prevent my quiche from getting soggy?
Make sure to bake the pastry lightly before filling it. This helps create a barrier to keep it from becoming soggy.

3. Can I make these ahead of time?
Absolutely! You can prepare the Mini Quiches ahead of time, bake them, and store them in the fridge. Just reheat them before serving!