Delicious Mini Savory Quiches

These mini quiches have become my signature brunch dish that never fails to impress guests while being deceptively simple to prepare. They deliver all the richness of a traditional quiche in perfect bite-sized portions that work for everything from elegant brunches to casual snacking.

I first created these for a baby shower where I needed something elegant yet easy to eat while mingling. They were such a hit that I now keep a batch in my freezer at all times for unexpected guests or busy weeknight dinners.

Ingredients

• Pie crust or puff pastry: Offers flaky delicious texture; use store bought for convenience or homemade for extra flavor
• Eggs: Provide the custard base; choose free range for deeper colored yolks and better flavor
• Heavy cream or milk: Creates richness; whole milk works but cream delivers the silkiest texture
• Cheese: Cheddar, gruyere, or a mix adds savory depth; freshly grated melts more smoothly than pre-shredded
• Optional fillings: Ham, spinach, mushrooms, onions allow for personalization; precook vegetables to remove excess moisture
• Salt and pepper: Essential seasoning; be generous as eggs need proper seasoning

Step-by-Step Instructions

Prepare Crusts:

Roll out your pastry to about 1/8 inch thickness on a lightly floured surface. Using a round cutter or drinking glass about 3 inches in diameter, cut circles from the dough. Gently press each circle into the cups of a mini muffin tin, allowing the edges to come up slightly above the rim. For extra insurance against sticking, lightly spray the tin with cooking spray before adding pastry.

Combine Ingredients:

In a large bowl, whisk 4 large eggs until lightly beaten. Pour in 1 cup of heavy cream or milk and whisk until completely incorporated. Season generously with salt and freshly ground pepper; remember eggs need proper seasoning to shine. Fold in 1 cup of freshly grated cheese, saving a small amount for topping. If using fillings, fold them in now, ensuring any vegetables have been precooked and patted dry.

Assemble:

Using a small measuring cup or spoon, fill each pastry cup about 3/4 full with the egg mixture. Be careful not to overfill as the mixture will expand during baking. Sprinkle the reserved cheese on top of each quiche. For extra flavor, add a tiny pinch of herbs like chives, thyme, or parsley on top.

Bake:

Place the muffin tin in a preheated 375°F oven and bake for 20 to 25 minutes until the egg is set in the center and the crusts are golden brown. The quiches should puff up slightly while baking. Allow to cool in the tin for 5 minutes before removing to prevent breakage. Use a small offset spatula to gently loosen the edges if needed.

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My absolute favorite variation includes caramelized onions and gruyere cheese, which reminds me of French onion soup in quiche form. I discovered this combination when cooking for my mother-in-law, who now requests these specific mini quiches at every family gathering.

Make Ahead Magic

These mini quiches truly shine as a make-ahead option. You can prepare the entire recipe up to three days before serving and store them covered in the refrigerator. When ready to serve, simply reheat in a 325°F oven for about 10 minutes until warmed through. The texture remains perfectly creamy without becoming rubbery, unlike many egg dishes that suffer when reheated.

Freezer Friendly Tips

Freeze completely cooled quiches in a single layer on a baking sheet until solid, about 2 hours. Transfer to freezer bags or containers and store for up to 3 months. To reheat from frozen, bake in a 350°F oven for 10 to 15 minutes until heated through. This makes them perfect for emergency entertaining or quick breakfasts on busy mornings.

Filling Combinations To Try

The beauty of mini quiches lies in their versatility. Some winning combinations include classic ham and cheese, spinach with feta, mushroom and herb, or roasted red pepper with goat cheese. For vegetarian options, sautéed zucchini with herbs makes a lovely summer variation, while caramelized onion and gruyere offers rich flavor for winter months. Always precook vegetables to remove excess moisture, which could make your quiches soggy.

Perfect Pairings

Serve these mini quiches alongside a simple green salad dressed with light vinaigrette for brunch or lunch. For cocktail parties, they pair beautifully with champagne or prosecco; the bubbles help cut through the richness of the quiche. If serving as an appetizer, consider including other finger foods that contrast in texture, such as fresh fruit spears or crisp vegetable crudités.

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Frequently Asked Questions

→ What can I use instead of mini muffin tins?

If you don't have mini muffin tins, you can use small ramekins, silicone molds, or even form free-standing shells using sturdy puff pastry. Just ensure whatever alternative you choose is oven-safe and appropriately sized for individual portions.

→ Can I make these mini quiches ahead of time?

Yes! These mini quiches can be prepared up to 2 days in advance and stored in the refrigerator. You can also freeze them for up to 1 month. Reheat in a 350°F oven for about 10 minutes from refrigerated or 15-20 minutes from frozen.

→ What are the best cheese options for mini quiches?

Gruyère offers a classic flavor, while cheddar provides a familiar sharpness. Other excellent options include Swiss, fontina, goat cheese, or feta. Using a combination of cheeses can create more complex flavors. Whatever you choose, grated cheese will melt more evenly throughout the filling.

→ How do I prevent soggy pastry bottoms?

To avoid soggy bottoms, you can blind bake the pastry shells for about 5 minutes before adding the filling. Another tip is to let your fillings cool completely before adding them to the pastry, particularly if using vegetables which release moisture.

→ What vegetables work best in mini quiches?

Pre-cook vegetables with high water content like spinach, mushrooms, and onions before adding them to your quiche mixture. Other excellent vegetable options include bell peppers, asparagus, broccoli, and leeks. Always chop vegetables into small pieces appropriate for mini portions.

→ Can I make these dairy-free?

Yes, you can substitute the heavy cream with full-fat coconut milk or a dairy-free creamer. For the cheese, use your favorite dairy-free cheese alternative that melts well. The eggs are essential for structure, but the dairy components can be successfully substituted.