Save It Bite-sized colorful mini quiches perfect for parties brunches or festive gatherings featuring a creamy filling and a crisp crust.
I first served these at a holiday brunch and they were a huge hit with family and friends.
Ingredients
- Crust: 1 sheet (225 g) ready-rolled shortcrust pastry
- Filling: 4 large eggs 120 ml (½ cup) whole milk 60 ml (¼ cup) heavy cream 100 g (1 cup) grated cheddar cheese 60 g (½ cup) diced red bell pepper 60 g (½ cup) chopped spinach (fresh or thawed and squeezed dry) 30 g (¼ cup) sliced green onions 1 clove garlic minced ½ tsp salt ¼ tsp ground black pepper ¼ tsp ground nutmeg (optional)
- Topping (optional): 2 tbsp chopped fresh parsley or chives
Instructions
- Step 1:
- Preheat the oven to 180°C (350°F) Grease a 24-cup mini muffin tin.
- Step 2:
- Roll out the pastry and cut into 24 rounds (about 5 cm / 2 in diameter) using a cookie cutter or glass Press each round into the muffin tin cups to form a base.
- Step 3:
- In a mixing bowl whisk together eggs milk and cream until smooth Stir in cheese bell pepper spinach green onions garlic salt pepper and nutmeg.
- Step 4:
- Spoon the filling evenly into the pastry-lined cups filling each about ¾ full.
- Step 5:
- Bake for 18–20 minutes or until the filling is set and the tops are lightly golden.
- Step 6:
- Remove from the oven and let cool for 5 minutes before removing from the tin.
- Step 7:
- Sprinkle with fresh herbs before serving if desired.
Save It These mini quiches always bring back memories of family brunches and festive celebrations.
Required Tools
Mini muffin tin (24-cup) Mixing bowl Whisk Small cookie cutter or glass Spoon
Allergen Information
Contains Eggs Milk (dairy) Wheat (gluten) If using store-bought pastry always check labels for allergens.
Nutritional Information
Calories 70 Total Fat 4.5 g Carbohydrates 4 g Protein 3 g per quiche cup
Save It These mini quiches are perfect for any occasion and can be enjoyed warm or at room temperature.
Recipe FAQs
- → What pastry is best for these mini quiche cups?
Ready-rolled shortcrust pastry works best for a crisp and buttery base that holds the filling well.
- → Can I substitute the vegetables in the filling?
Yes, you can swap or add ingredients like mushrooms, zucchini, or cooked bacon for different flavors.
- → How do I prevent the crust from becoming soggy?
Chilling the pastry before filling and ensuring the filling isn’t too wet helps keep the crust crisp.
- → Is it possible to prepare these ahead of time?
Yes, bake in advance and serve at room temperature or gently reheat before serving.
- → What’s the best way to bake mini quiches evenly?
Use a 24-cup mini muffin tin, preheat the oven properly, and bake until the filling is set and tops are lightly golden.