Mini Quiche

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!