If you are looking for a delightful, bite-sized dish that brings savory flavors and flaky textures together, this Mini Quiches Recipe is sure to become one of your favorites. These charming little quiches combine a buttery pre-made pastry crust with a luscious custard of eggs and cream, studded with melty cheese, fresh vegetables, and optional protein. Perfect for brunch, snacks, or even elegant appetizers, these mini quiches are as versatile as they are delicious, inviting you to customize each one to your taste.
Ingredients You’ll Need
Each ingredient plays an important role in making these mini quiches taste exceptional and look irresistible. From the flaky pastry base to the rich and creamy filling, every component adds to a perfect balance of taste, texture, and color.
- Pre-made pastry dough (Approximately 14 ounces): Convenient and flaky, this forms the golden crust that holds everything together.
- 6 large Eggs: Essential for the creamy custard filling and structure of the quiches.
- 1 cup Heavy cream: Adds richness and a silky smooth texture to the filling.
- 1 cup Shredded cheese: Choose cheddar, mozzarella, or a blend for melty, gooey goodness.
- 1 cup Fresh vegetables: Spinach, bell peppers, or mushrooms bring color, freshness, and a burst of flavor.
- 1 cup Cooked protein (optional): Shredded chicken or turkey enhance heartiness and substance.
- 1 teaspoon Salt: Enhances all the flavors and ensures a balanced taste.
- 1 teaspoon Black pepper: Adds a gentle spice and depth.
- 1 teaspoon Garlic powder (optional): Introduces a subtle garlic warmth without overwhelming.
- 1 tablespoon Fresh herbs: Chopped chives, parsley, or basil elevate freshness and aroma.
How to Make Mini Quiches Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). While the oven warms, lightly grease your muffin tin to ensure the mini quiches release easily after baking. This small step guarantees a flawless presentation every time.
Step 2: Shape the Pastry Crusts
Roll out the pastry dough on a lightly floured surface until it is about 1/8 inch thick. Use a round cutter or a glass to cut 4-inch circles. These circles should be a little bigger than the muffin cups to allow room to press and trim the excess dough. Press each circle gently into the muffin cups, forming the crust for your mini quiches.
Step 3: Prepare the Filling
In a large bowl, whisk together the eggs and heavy cream until completely smooth. To this luscious base, add the shredded cheese, salt, pepper, garlic powder if using, and freshly chopped herbs. Stir these together thoroughly to spread the flavors evenly.
Step 4: Add Vegetables and Protein
Incorporate your choice of fresh vegetables and cooked protein into the egg mixture. This is where you can get creative — spinach adds a lovely green twist, bell peppers bring bright colors, mushrooms lend earthy notes, and protein choices like shredded chicken make these quiches heartier.
Step 5: Fill and Bake
Pour the savory filling into each prepared pastry shell, filling them about three-quarters full to leave room for the custard to rise. Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the quiches have puffed up beautifully and turned a delicate golden color.
Step 6: Cool and Serve
Once baked, let the mini quiches cool for a few minutes in the tin before carefully removing them. This brief rest allows the filling to set, ensuring a perfect slice or bite. Serve the quiches warm or at room temperature for the best experience.
How to Serve Mini Quiches Recipe
Garnishes
Adding garnishes like a sprinkle of freshly chopped herbs, a light dusting of paprika, or a drizzle of tangy sour cream immediately elevates the presentation and flavor profile. These little touches bring freshness and contrast that complement the richness of the mini quiches perfectly.
Side Dishes
Mini quiches pair wonderfully with crisp green salads, roasted vegetables, or even fruit salad for some refreshing sweetness. A light soup can also accompany them beautifully, making for a wholesome and satisfying meal.
Creative Ways to Present
Arrange the mini quiches on a rustic wooden board or a charming tiered serving tray at your next brunch or party. You can also serve them with colorful dips or create a build-your-own quiche bar by offering toppings and fillings on the side for guests to customize.
Make Ahead and Storage
Storing Leftovers
Keep any leftover mini quiches in an airtight container in the refrigerator for up to 3 days. This helps retain their flavor and texture, so they remain just as enjoyable when eaten later.
Freezing
Mini quiches freeze wonderfully, making them a perfect make-ahead snack. After baking and cooling, wrap them individually in plastic wrap and place in a freezer-safe container or bag for up to 2 months.
Reheating
To reheat frozen or refrigerated mini quiches, warm them in a preheated oven at 350°F (175°C) for about 10 to 15 minutes until heated through. This method preserves the crispness of the pastry much better than microwaving.
FAQs
Can I use homemade pastry dough instead of store-bought?
Absolutely! Homemade pastry dough can add an extra layer of flavor and flakiness. Just make sure it’s rolled thin enough to fit nicely into the muffin tin cups without being too thick.
What other fillings work well in a Mini Quiches Recipe?
You can get creative with fillings like caramelized onions, sun-dried tomatoes, feta cheese, or even smoked salmon. The key is balancing moisture and flavor so the quiches don’t become soggy.
Are mini quiches suitable for meal prep or packed lunches?
Yes! Their individual size makes them perfect for meal prep or on-the-go lunches. They’re portable, delicious cold or warm, and easy to reheat in a variety of settings.
How do I prevent the crust from getting soggy?
Using pre-baking (blind baking) the crust for a few minutes before filling can help, but with this recipe’s short bake time, it’s usually not required. Just make sure not to overfill and use ingredients that aren’t overly watery.
Can I make Mini Quiches Recipe vegetarian?
Definitely! Simply omit the cooked protein and load up on your favorite vegetables and cheeses. The filling will still be rich, flavorful, and satisfying.
Final Thoughts
If you haven’t tried this Mini Quiches Recipe yet, now is the perfect time to dive in and give it a whirl. They’re easy to make, endlessly customizable, and incredibly tasty — guaranteed to impress both family and friends. Once you get the hang of the basic steps, you’ll find yourself coming back to this recipe again and again for brunches, parties, or cozy nights in.
Print
Mini Quiches Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini quiches
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Quiches are deliciously rich and versatile savory pastries perfect for brunch, snacks, or light meals. Made with a flaky pre-made pastry dough filled with a creamy egg and cheese mixture, combined with fresh vegetables and optional cooked protein, they bake to golden perfection in muffin tins. Quick to prepare and bake, they offer a delightful balance of flavors and textures that guests and family will love.
Ingredients
Pastry Base
- 1 package Pre-made pastry dough (Approximately 14 ounces, pie crust or puff pastry)
Filling
- 6 large Eggs
- 1 cup Heavy cream
- 1 cup Shredded cheese (Cheddar, mozzarella, or a blend)
- 1 cup Fresh vegetables (Spinach, bell peppers, or mushrooms)
- 1 cup Cooked protein (Optional, such as shredded chicken or turkey)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder (Optional)
- 1 tablespoon Fresh herbs (Chopped chives, parsley, or basil)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the quiches evenly.
- Prepare Muffin Tin: Lightly grease your muffin tin cups with cooking spray or butter to prevent sticking and ease removal later.
- Roll Out Dough: On a lightly floured surface, roll out the pre-made pastry dough to about 1/8 inch thickness for a thin, flaky crust.
- Cut Dough Circles: Using a round cutter or a glass, cut dough circles slightly larger than the muffin cup openings, about 4 inches in diameter.
- Line Muffin Cups: Press each dough circle gently into the muffin cups, shaping the base and sides, then trim any excess dough hanging over the edges.
- Mix Egg and Cream: In a large bowl, whisk together the eggs and heavy cream until the mixture is smooth and slightly frothy for a creamy filling.
- Add Seasonings and Cheese: Stir in the shredded cheese, salt, black pepper, garlic powder (if using), and fresh herbs, mixing thoroughly.
- Incorporate Vegetables and Protein: Fold in your selected fresh vegetables and cooked protein evenly to distribute throughout the filling.
- Fill Pastry Shells: Pour the egg mixture into each prepared pastry-lined muffin cup, filling about three-quarters full to allow room to puff while baking.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the quiches are puffed, set, and lightly golden on top.
- Cool Slightly: Remove from oven and let the mini quiches cool for a few minutes in the tin to firm up and prevent breakage.
- Serve: Carefully remove the quiches from the tin and serve warm or at room temperature for best flavor and texture.
Notes
- You can customize the fillings with your favorite vegetables and proteins to suit your taste or dietary needs.
- Use puff pastry for a lighter, flakier crust or pie crust for a sturdier base.
- Ensure the filling is not overfilled to prevent spillage during baking.
- These mini quiches can be cooled and stored in the refrigerator for up to 3 days and reheated before serving.
- For a vegetarian option, omit the cooked protein or substitute with plant-based alternatives.
