Mini Quiches
Short Description
Mini quiches are delightful, bite-sized savory tarts featuring a rich, creamy custard base filled with cheese, vegetables, and/or meats, all encased in a flaky crust. Perfect for brunches, snacks, or party platters, they’re both elegant and comforting.
Why You’ll Love This Recipe
Mini quiches combine the satisfying creaminess of quiche with an easy, handheld format. They can be customized to include your favorite filling—such as spinach and feta, ham and cheddar, or mushroom and Swiss—and are ideal for preparing ahead, freezing, and baking when needed. Plus, their petite size makes portion control simple and serving effortless.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
-
All-purpose flour (for crust)
-
Cold unsalted butter
-
Salt
-
Cold water
-
Eggs
-
Heavy cream (or milk)
-
Grated cheese (e.g., cheddar, Swiss, or Gruyère)
-
Fillings such as diced ham, sautéed spinach, cooked mushrooms, or chopped peppers
-
Salt and pepper (to taste)
-
Optional seasonings (nutmeg, garlic powder, herbs)
Directions
-
Prepare the crust: In a bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add cold water, just until dough comes together. Form into a disk, wrap, and chill for 30 minutes.
-
Preheat oven: Preheat to about 190 °C (375 °F).
-
Roll and cut crust: On a lightly floured surface, roll out dough to about 3 mm thickness. Use a round cutter (around 8 cm diameter) to cut circles and gently press them into mini muffin or tart pans.
-
Blind bake (optional but recommended): Line dough with parchment and weigh with baking beads or dried beans. Bake 5 minutes, then remove weights and bake another 3–4 minutes until just set.
-
Make filling: Whisk together eggs and cream (or milk). Stir in grated cheese, desired fillings, salt, pepper, and seasonings.
-
Fill crusts: Pour or spoon filling into each prepared crust, filling nearly to the top but leaving a slight margin.
-
Bake: Bake for roughly 15–20 minutes, or until custard is set and tops are lightly golden.
-
Cool and serve: Allow to cool in the pan for a few minutes before carefully removing. Serve warm or at room temperature.
Servings and Timing
-
Servings: This recipe makes approximately 24 mini quiches (depending on the size of your mini muffin pan), serving about 8–12 people as appetizers.
-
Timing:
-
Preparation and chilling of dough: about 45 minutes (including chilling)
-
Baking (blind bake + filling + final bake): about 25–30 minutes total
-
Total time: approximately 1 hour 15 minutes
-
Variations
-
Vegetarian: Use combinations like spinach and feta, roasted red pepper and goat cheese, or caramelized onion and Gruyère.
-
Meaty: Add crumbled bacon, diced ham, or cooked sausage for savory depth.
-
Spicy: Incorporate chopped jalapeños, a dash of hot sauce, or sprinkle cayenne into the custard.
-
Herby: Toss in chopped fresh herbs like chives, parsley, dill, or tarragon for freshness.
-
Crust alternatives: Use pre-made pastry dough, phyllo cups, or even omit the crust entirely for a crustless version.
Storage/Reheating
-
Storage:
-
Refrigerator: Store cooled quiches in an airtight container for up to 3 days.
-
Freezer: Freeze in a single layer on a baking sheet until solid, then transfer to freezer bags or containers for up to 2 months.
-
-
Reheating:
-
From refrigerated: Preheat oven to 175 °C (350 °F) and bake for about 8–10 minutes until heated through.
-
From frozen: Bake at 175 °C (350 °F) for approximately 15–18 minutes, or until warmed in the center. Alternatively, reheat in a toaster oven or microwave (though microwave may soften crust).
-
FAQs
1. Can I make mini quiches ahead of time?
Yes. You can prepare them ahead and refrigerate for a day or freeze for longer storage (up to 2 months), then reheat when needed.
2. Do I have to blind-bake the crust?
No, it’s optional. Blind baking helps keep the crust crisp and prevents sogginess, but you can skip it for a more rustic texture.
3. Can I use milk instead of heavy cream?
Absolutely. Whole milk or even half-and-half works fine; just know the filling may be slightly less rich.
4. How do I prevent custard from puffing up too much?
Overfilling or using too much egg can cause puffing. Fill to just below the rim and follow the timing closely—custard will deflate slightly after cooling.
5. Can I make a gluten-free crust?
Yes. Substitute a gluten-free flour blend in the crust recipe. You may need to adjust water slightly for proper dough consistency.
6. Can I add vegetables like broccoli or spinach?
Yes—just be sure to precook wetter vegetables (like spinach or mushrooms) and drain them well so excess moisture doesn’t make the custard runny.
7. Is there a dairy-free version?
Yes. Use a dairy-free milk (such as soy or almond) and a suitable plant-based cheese alternative in place of cream and cheese.
8. Can I halve or double the recipe easily?
Yes. Simply adjust all ingredients proportionally. For fewer servings, freeze extra pastry or quiche cups for later.
9. What pan works best for mini quiches?
A standard mini muffin tin works perfectly. You can also use mini tart pans if available, just adjust crust circle size accordingly.
10. How do I ensure a golden top on the quiches?
Brush the edges of the crust lightly with egg wash before blind baking, and let the quiche tops bake until just lightly golden—approximately 15–20 minutes at 190 °C (375 °F).
Conclusion
Mini quiches offer versatile, crowd-pleasing bites that are as friendly to your palate as they are to your schedule. Their customizable nature means you can experiment endlessly—from classic combinations to creative twists—while their convenient size and make-ahead potential make them outstanding for entertaining. With a handful of simple ingredients and about an hour’s effort, you’ll have a platter of savory, flaky delights ready to impress.
