Save It Delicate mini quiches arranged in a floral wreath, filled with spring vegetables and creamy cheese—perfect for brunches or festive gatherings.
Ingredients
- Pastry: 1 sheet ready-made shortcrust pastry (approx. 250 g)
- Filling: 4 large eggs, 100 ml heavy cream, 100 ml whole milk, 80 g grated Gruyère cheese, 60 g goat cheese crumbled, ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon dried thyme
- Vegetables: 80 g baby spinach chopped, 1 small zucchini finely diced, 1 small red bell pepper finely diced, 4 cherry tomatoes halved, 2 tablespoons chives finely chopped
- Decoration (for wreath effect): Edible flowers (e.g. pansies, nasturtiums) optional, Fresh herbs (parsley, dill, chervil) for garnish
Instructions
- Step 1:
- Preheat the oven to 180°C (350°F). Grease a standard muffin tin with butter or nonstick spray.
- Step 2:
- Unroll the shortcrust pastry and cut out 12 rounds using a 7 8 cm cookie cutter. Press each round gently into the muffin tin cups. Refrigerate while preparing the filling.
- Step 3:
- In a mixing bowl, whisk together eggs, cream, milk, salt, pepper, and thyme. Stir in Gruyère and goat cheese.
- Step 4:
- Divide spinach, zucchini, and red bell pepper evenly among the pastry-lined cups.
- Step 5:
- Pour the egg mixture into each cup, filling to about three-quarters full. Top each quiche with a cherry tomato half and sprinkle with chives.
- Step 6:
- Bake for 25 30 minutes, or until the filling is set and lightly golden. Let cool slightly before removing from the tin.
- Step 7:
- Arrange the mini quiches in a wreath shape on a large serving platter. Garnish with edible flowers and fresh herbs for a floral festive presentation.
Save It Notes
You can add cooked diced ham or smoked salmon for a non-vegetarian option. Serve warm or at room temperature pairs beautifully with a crisp rosé or sparkling wine.
Required Tools
Muffin tin (12-cup), Mixing bowls, Whisk, Cookie cutter (7 8 cm), Knife and chopping board
Allergen Information
Contains: Eggs, Milk (dairy), Wheat (gluten in pastry). If using edible flowers ensure they are food-safe and free of pesticides. Always check ingredient labels if serving to those with allergies.
Save It This recipe is perfect for both festive occasions and casual brunches. Enjoy the burst of fresh spring flavors in every bite.
Recipe FAQs
- → What vegetables are used in the quiches?
Baby spinach, diced zucchini, red bell pepper, cherry tomatoes, and chives are included for a fresh spring vegetable mix.
- → Can I use a different cheese than Gruyère?
Yes, Emmental or cheddar can be substituted if preferred, offering slightly different flavor profiles.
- → How do I achieve the floral wreath arrangement?
Arrange the baked mini quiches in a circular pattern on a large platter and garnish with edible flowers and fresh herbs for an elegant wreath effect.
- → What makes the filling creamy?
The combination of heavy cream, whole milk, eggs, and cheeses creates a rich, creamy custard filling that sets during baking.
- → Can these quiches be made gluten-free?
Yes, substituting the shortcrust pastry with a gluten-free version makes the dish suitable for gluten-sensitive diets.
- → How long should the mini quiches bake?
Bake them at 180°C (350°F) for about 25 to 30 minutes until the filling is set and lightly golden on top.