Holiday Mini Quiches
These elegant bite-sized mini quiches combine the rich, savory goodness of traditional quiche in a portable, party-friendly format perfect for holiday entertaining. Make them ahead of time and enjoy your own party instead of being stuck in the kitchen!
Equipment
- 24-cup mini muffin tin
- 2.5-inch round cookie cutter
- Wire Cooling Rack
- Small offset spatula
Ingredients
For the Crust
- 2 sheets pre-made puff pastry thawed
- 1 tbsp butter melted
For the Filling
- 6 large eggs at room temperature
- 1 cup heavy cream
- 1 cup Gruyère cheese grated
- 1/2 cup bacon crumbled (about 6 strips)
- 1/4 cup red bell pepper finely diced
- 1/4 cup spinach finely chopped
- 2 tbsp chives finely chopped
- 1 tbsp fresh thyme leaves or 1 teaspoon dried
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 pinch nutmeg freshly grated if possible
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with cooking spray or butter.
- Unroll the thawed puff pastry sheets on a lightly floured surface. Using a 2.5-inch round cookie cutter or a drinking glass, cut out 24 circles from the pastry sheets.
- Press each pastry circle gently into the muffin cups, ensuring they form a nice cup shape. The edges should slightly extend above the rim. Brush lightly with melted butter.
- In a large bowl, whisk together the eggs and cream until well combined and slightly frothy, whisking thoroughly for 45-60 seconds.
- Add the grated cheese, crumbled bacon, diced bell pepper, spinach, chives, thyme, salt, pepper, and nutmeg. Stir gently to combine all ingredients evenly.
- Using a small ladle or measuring cup with a spout, carefully pour the filling mixture into each pastry cup, filling them about ¾ full.
- Bake in the preheated oven for 20-25 minutes, or until the filling is set and the tops are golden brown. The mini quiches should puff up slightly and have a gentle wobble in the center when the tray is shaken.
- Allow the mini quiches to cool in the tin for about 5 minutes before carefully removing them using a small offset spatula. Transfer to a wire rack to cool for another 5 minutes before serving.
Notes
These mini quiches can be prepared up to 2 days ahead and stored in the refrigerator, or frozen for up to 2 months. Reheat in a 350°F oven for 5-7 minutes if refrigerated or 8-10 minutes if frozen.
For vegetarian options, omit the bacon and add extra vegetables like mushrooms, caramelized onions, or sun-dried tomatoes.
If using a standard-sized muffin tin, use a 3-inch cutter for the pastry and increase the baking time to 25-30 minutes for approximately 12 medium-sized quiches.
Nutrition
Calories: 115kcalCarbohydrates: 6gProtein: 5gFat: 8gSaturated Fat: 3gSodium: 150mgFiber: 0.5g
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