Perfect for parties or unexpected guests. You can even keep them in the freezer or fridge for a quick snack.
Mini Quiches
Perfect for parties, guests or snacks. Freeze and use later, or make a bunch with different fillings and party time! PLEASE NOTE: Each list of ingredients for Filling is for 24! Keep this in mind when making filling for quiches
Servings: 24 mini quiches
Calories: 78kcal
Cost: $10-15
Equipment
- Cupcake baking pans 2 x 24 or equivilant
- Cookie cutter (circles)
- Mixing bowl
- Whisk
- Fork
Ingredients
Pastry Crust:
- 3 sheets shortcrust pastry 20cm/8" square OR 2 boxes pie crusts OR 2 batches homemade quiche crust (recipe: https://www.recipetineats.com/quiche-crust/)
Quiche basic filling (needed for all fillings)
- 3 eggs medium/large
- ⅔ cup cream heavy/thickened
- ½ tsp salt
- pinch black pepper
Quiche Lorraine (filling)
- 2 tsp butter +- 10g
- 150 grams bacon bits 5 oz.
- ½ shallot small french onion
- ⅓ cup swiss/gruyere cheese shredded
Spinach & Cheese (filling)
- 1 tbsp butter +- 15g
- 120 grams baby spinach sliced ½cm/⅕" thick
- 1 garlic clove minced/pressed
- ½ cup swiss/gruyere cheese shredded
Mushroom (filling)
- 1 tbsp butter +- 15g
- 1 garlic clove minced/pressed
- 100 grams mushrooms finely chopped
- 8 mushrooms small/sliced for decorating
- ½ cup swiss/gruyere cheese shredded
- 1 tbsp chives chopped
Mediterranean (filling)
- ¼ cup green olives finely chopped
- ¼ cup sun dried tomatoes finely chopped
- 30 grams feta cheese crumbled
- ¼ cup swiss/gruyere cheese shredded
Instructions
Quiche Pastry:
- Preheat oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil.
- Cut 24 rounds out of pastry using a 7.5 – 8cm / 3- 3.25" cutter.
- Press into muffin tin, making sure there's no air underneath the pastry.
- Prick the base 4 times with a fork, then bake for 5 minutes JUST until a skin partially forms on surface of pastry. CHECK at 4 minutes – if pastry is bubbling, press back down.
- Remove from oven and let cool – pastry should be partially cooked on surface only.
Quiche basic filling (usable for all fillings)
- Mix all of the ingredients together well. Set aside until needed for filling
Quiche Lorraine:
- Melt butter over medium high. Cook bacon for 2 minutes, then add shallots and cook until bacon is light golden. Transfer to bowl.
- Place pinch of cheese in quiche crust, top with 1 teaspoon bacon mixture then 1 tbsp egg mixture – fill to top.
Spinach:
- Melt butter over medium high. Add garlic, sauté 20 seconds. Add spinach and cook for 1 minute until just wilted, then transfer to bowl.
- Place pinch of cheese in quiche crust, top with 1 teaspoon of spinach then 1 tbsp egg mixture – fill to top.
Mushroom:
- Melt butter over medium high. Add garlic, sauté 20 seconds. Add chopped mushrooms and cook for 2 minutes until mushroom is starting to go golden on edges, then transfer to bowl.
- Place pinch of cheese in quiche crust, top with 1 teaspoon cooked mushrooms then 1 tbsp egg mixture – fill to top. Top with 1 or 2 slices mushrooms.
Mediterranean:
- Antipasto Mix: Toss the olives, sun dried tomatoes and feta together.
- Place pinch of cheese in quiche crust, top with 1 heaped teaspoon Antipasto Mix, then 1 tbsp egg mixture – fill to top.
Baking:
- Bake 20 minutes at 180C/350F until surface is light golden. They will puff, then sink.
- Sprinkle Mushroom quiche with fresh chives. Serve warm!
Video
Notes
1. Quiche crust – if you’re in Australia, use the square frozen shortcrust pastry sheets. If you’re in the US or Canada, use what’s sold as “pie crusts” in the fridge section (you’ll need 2 boxes).
OR make your own! You’ll need 2 batches of this homemade quiche crust.
2. Cheese – any melting cheese will work just fine here. Cheddar, tasty, Colby, gouda, Monterey Jack – I’ve used all of these with great success. I’ve listed gruyere and Swiss simply because they melt exceptionally well and have great flavour – I think they’re the the best for quiche!
3. Cutting rounds – I use a scone cutter. You can also use a glass or, if you can’t find anything the right size, use a large tuna can – it’s the perfect size! (Emptied and clean VERY well!)
4. Filling quantities – quite hard to get the quantity 100% right because so little is used in each!! I’ve erred slightly on the side of caution in case your rounds are slightly larger so your quiche is slightly deeper.
You’ll probably also have a bit of egg mixture leftover too. Just grease a ramekin and bake with remaining Filling for a crustless quiche, or make extra mini quiche using leftover pastry. For for a really quick option, make scrambled eggs or an omelette!
5. Storage – keeps perfectly in the fridge for 3 to 4 days, reheat 5 minutes in the oven at 180C/350F. They freeze perfectly too – reheat from frozen 12 minutes at 180C/350F.
6. Nutrition per quiche.
Complements to the original owner of this recipe, which can be found here: https://www.recipetineats.com/mini-quiche-4-ways/