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Mini Quiches (Various Fillings) 1

Mini Quiches (Various Fillings)

These delightful bite-size appetizers combine the richness of savory custard with endless filling possibilities, all nestled in a buttery crust. Perfect for brunches, cocktail parties, or holiday gatherings, these classic mini quiches can be prepared ahead of time, allowing hosts to enjoy their own events without last-minute kitchen stress.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Course Appetizer, Brunch
Cuisine French
Servings 24 mini quiches
Calories 195 kcal

Equipment

  • Mini Muffin Pan
  • Food Processor
  • 3-inch Round Cutter

Ingredients
  

For the Pastry

  • 2 cups all-purpose flour substitute whole wheat for a nuttier flavor
  • 1/2 tsp salt
  • 3/4 cup cold unsalted butter cubed
  • 4-6 tbsp ice water

For the Basic Egg Mixture

  • 6 large eggs
  • 1 cup heavy cream substitute half-and-half for lighter texture
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 pinch nutmeg

For Filling Variations (choose 2-3)

  • 1/2 cup diced ham for Classic Ham & Cheese
  • 1/2 cup shredded Gruyère for Classic Ham & Cheese
  • 3/4 cup cooked, drained spinach for Spinach & Feta
  • 1/3 cup crumbled feta for Spinach & Feta
  • 1 cup sautéed mushrooms for Mushroom & Thyme
  • 1 tbsp fresh thyme for Mushroom & Thyme
  • 1/4 cup Swiss cheese for Mushroom & Thyme
  • 1/3 cup cooked, crumbled bacon for Bacon & Leek
  • 1/2 cup sautéed leeks for Bacon & Leek
  • 1/4 cup sun-dried tomatoes for Mediterranean
  • 1/4 cup olives for Mediterranean
  • 1/3 cup crumbled goat cheese for Mediterranean

Instructions
 

  • In a food processor, pulse flour and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
  • While the dough chills, prepare your selected fillings. For any vegetables, ensure they're pre-cooked and excess moisture is removed to prevent soggy quiches. For meats, they should be fully cooked and diced into small, uniform pieces.
  • Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about ⅛-inch thickness. Using a 3-inch round cutter, cut circles and gently press into a greased mini muffin pan.
  • In a large measuring cup, whisk together eggs, cream, salt, pepper, and nutmeg until smooth and well combined.
  • Distribute your chosen fillings evenly among the pastry cups, filling each about halfway. Carefully pour the egg mixture over the fillings, leaving ¼-inch space at the top for expansion.
  • Bake for 20-25 minutes until the centers are set and the tops are golden. Allow to cool for 5 minutes in the pan before removing.

Notes

For an extra-sturdy base, blind bake the shells for 5 minutes before adding fillings. This creates a moisture barrier that keeps your pastry crisp.
A temperature drop of 25°F in the last 10 minutes prevents over-browning while ensuring the centers set properly.
These mini quiches are perfect for make-ahead appetizers. Once cooled, store in the refrigerator for up to 3 days or freeze for up to 2 months.
For best results when reheating from frozen, warm in a 350°F oven for 10-15 minutes rather than microwaving to maintain the crisp pastry texture.

Nutrition

Calories: 195kcalCarbohydrates: 13gProtein: 7gFat: 14gSaturated Fat: 8gCholesterol: 105mgSodium: 300mgPotassium: 75mgFiber: 1gSugar: 1gVitamin A: 430IUVitamin C: 5mgCalcium: 75mgIron: 1mg
Keyword Mini Quiche, Appetizers, Party Food, Make Ahead, Brunch, Finger Food
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