These mini quiche make an easy and tasty on-the-go breakfast or brunch, and are also great for when you’re entertaining or for bringing to picnics or potlucks. We use spinach and sun-dried tomatoes in this variation, but there are so many different things you can use to fill these- some ideas are included below!
What are Mini Quiches?
Mini quiches are basically a small version of a savoury tart which is filled with an egg, cream and cheese custard and really any fillings you desire! Quiche Lorraine is a particularly popular version which is filled with ham or bacon. Ham and cheese go super well so this is definitely a delicious combination, but the sky is really the limit as to what you’d like to make here. We like to try to make them a little healthier by increasing the vegetable quotient a bit- spinach, kale, corn, mushrooms and sun-dried tomatoes are all great ingredients to use!
We use a muffin tin to make these into perfectly portioned mini serves- we’ll usually have 3 or 4 for breakfast. They’re perfect for on the go too since you can easily eat them one handed, stuck in traffic, on your commute!
What Should I Use For the Crust?
We keep it really easy here and use store bought puff pastry sheets for the crust. I like the light and crispy nature of puff pastry and it saves the effort of pre-baking (blind baking) the crust which you often have to do with shortcrust pastry before adding the fillings.
We use a cup that is about the same size as my muffin tin holes to make rounds- these keeps the edges super neat and is great if you are serving this to others. When I make these just for us at home, I will often just cut the sheets into squares and tuck them into the tins- they aren’t quite as pretty but it saves a heap of time and still tastes great!
If you’re looking for a crustless quiche recipe, try this egg muffin recipe! We also have a recipe for a potato-crusted quiche if you’re looking for something a little different but still absolutely delicious!
Filling Options
A few suggestions for fillings include:
- simple ham and cheese
- feta and cherry tomatoes
- roasted capsicum
- mushroom and garlic
- pitted olives
- mixed vegetables
How to Store
Keep these mini quiches in an airtight container in the fridge for up to 3 days. They can also be frozen and kept for up to 3 months.
How to Reheat
These mini quiches are best reheated in the oven or (my favourite method) in an air fryer. Both these methods keep the pastry crisp, however you may wish to reduce the baking time by 5 minutes as they tend to darken further when reheated this way.
Oven Instructions: Place on a tray at 180°C for 10 minutes or until warmed through.
Air Fryer Instructions: 10 minutes at 160°C (no need to preheat) or until warmed through.
Of course, you could also pop these in the microwave for about 30 seconds as well, though they will come out much softer and less crisp than if they were popped into the oven.
If you try this recipe, please let us know how you went in the comments below!
Mini Quiche
These mini quiche are quick, easy and simple to make and can be customised to exactly how you and your family like them!
Ingredients
For The Quiche Base
- 3 sheets (500g/17 oz.) frozen puff pastry, defrosted
Basic Quiche Egg Mix
- 1/2 cup (100g) frozen spinach, defrosted (see note 1) (optional)
- 3 eggs
- 2/3 cup (167ml) heavy (or thickened) cream
- 1/2 onion, grated
- 1/2 tsp salt
- 1/2 tsp black pepper
Fillings (customisable to suit)
- 1/2 cup (80g) sun-dried tomato strips, drained (see note 2 for substitutions)
- 1 cup (90g) shredded cheddar (tasty) cheese
Instructions
- Preheat your oven to 210°C (190°C Fan) and grease two 12 cup muffin trays with cooking spray, oil or butter
- Using a cutter or cup of a similar diameter to the rims of your muffin trays (our's measured approx. 7.5cm/3 inches), cut rounds of pastry out of your puff pastry and gently press them into the muffin trays to form the bases of your mini quiches.
- In a large mixing bowl combine all the ingredients for the basic quiche egg mix together and stir well until completely combined.
- Divide the filling ingredients between the quiche shells by placing a large pinch of shredded cheese and your chosen fillings (sun-dried tomatoes here) into each.
- Fill each shell with approx. 1 1/2 tbsp of egg mix, or until the quiche fillings are covered by the egg mix to the rim of the pastry shell.
- Place in the oven and bake for 20 mins, or until golden.
- Allow to cool for 10 minutes in the pans (the tops will sink a little) and serve warm.
- See post for storing / freezing / reheating instructions.
Notes
1. Defrost frozen spinach quickly in the microwave for a minute and a half. No need to drain prior to adding to the quiche mix.
2. Feel free to substitute sun-dried tomatoes for approximately a 1/2 -2/3 cup of chopped ham/bacon, olives, mushrooms or other types of fillings if desired.
Nutrition Information:
Serving Size: 1 mini quicheAmount Per Serving: Calories: 165Total Fat: 12.4gSaturated Fat: 4.6gCholesterol: 35mgSodium: 160mgCarbohydrates: 10.4gFiber: 0.5gSugar: 0.4gProtein: 3.4g
Nutritional information provided is an estimation only and may differ depending on your own individual ingredients. The actual values will likely differ a little as this has been calculated as using the entire 3 sheets of puff pastry when you will likely have some left over.
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