Dessert

Mini Quiche Varieties Recipe

ByElena Hart November 7, 2025November 7, 2025

Introduction

Mini quiches are perfect bite-sized treats for any occasion, offering endless flavor possibilities in a convenient form. Whether for brunch, parties, or snacks, these versatile pastries can be customized with your favorite fillings. Enjoy the crispy crust paired with creamy, savory filling in every delicious mouthful.

The image shows several small savory tarts with golden, flaky crusts. Each tart has one main layer of creamy yellow egg filling, topped with different ingredients. Some have leafy green spinach filling with a slightly wilted texture, others are topped with small brown mushroom slices and bits of fresh green chives, and a few have crispy bacon pieces scattered on top, adding a reddish-brown color contrast. The tarts are placed close together on a surface with a white marbled texture. The lighting highlights the shiny, cooked textures of the fillings and the crispness of the crusts. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 sheets shortcrust pastry, thawed (20cm / 8″ square) OR 2 boxes pie crusts OR 2 batches homemade quiche crust
3 eggs

2/3 cup heavy/thickened cream
1/2 tsp salt

Pinch black pepper

Quiche Lorraine (makes 24):

2 tsp (10g) butter
150g (5 oz) bacon, finely chopped
1/2 eschallot (shallot/French onion), finely diced

1/3 cup (30g/1oz) Swiss or Gruyere cheese, shredded

Spinach & Cheese (makes 24):

1 tbsp (15g) butter

120g (4oz) baby spinach, sliced 1/2cm / 1/5″ thick
1 garlic clove, minced
1/2 cup (50g/2oz) Swiss or Gruyere cheese, shredded

Mushroom (makes 24):

1 tbsp (15g) butter
1 clove garlic, minced

100g (4 oz) mushrooms, finely chopped
8 small mushrooms, sliced (for decorating)
1/2 cup (50g/2oz) Swiss or Gruyere cheese, shredded

1 tbsp chopped chives

Mediterranean (makes 24):

1/4 cup green olives, finely chopped

1/4 cup sun-dried tomatoes, finely chopped
30g (1 oz) feta, crumbled
1/4 cup (25g/1oz) Swiss or Gruyere cheese, shredded

Instructions

Step 1: Preheat the oven to 180°C (350°F) or 160°C fan forced. Lightly oil two standard muffin tins.
Step 2: Cut 24 rounds from the pastry using a 7.5–8 cm (3–3.25 inch) cutter. Press each round firmly into the muffin tins, ensuring no air pockets under the pastry. Prick the base 4 times with a fork.
Step 3: Bake pastry shells for 5 minutes until a skin forms but not fully cooked. Watch closely at 4 minutes and press down any bubbling pastry. Remove and let cool.

Step 4: In a bowl, whisk together eggs, cream, salt, and black pepper until smooth. This is your egg mixture.
Step 5: Prepare fillings according to choice:
- Quiche Lorraine: Melt butter over medium-high heat. Cook bacon 2 minutes, add eschallots, and cook until bacon is golden. Transfer to bowl.
- Spinach & Cheese: Melt butter, sauté garlic 20 seconds, add spinach and cook 1 minute until wilted. Transfer to bowl.
- Mushroom: Melt butter, sauté garlic 20 seconds, cook chopped mushrooms 2 minutes until golden at edges. Transfer to bowl.
- Mediterranean: Mix olives, sun-dried tomatoes, and feta together in a bowl.

Step 6: Assemble each mini quiche by placing a pinch of cheese in each pastry shell, then add about 1 teaspoon of the chosen filling. Pour 1 tablespoon of egg mixture over the filling, filling shells to the top. For mushroom quiche, garnish with 1 or 2 mushroom slices on top.
Step 7: Bake all quiches at 180°C (350°F) for 20 minutes until the tops are light golden. They will puff up and then sink slightly.
Step 8: Sprinkle the mushroom quiches with chopped fresh chives before serving. Serve warm and enjoy!

Tips & Variations

For a lighter version, substitute cream with milk, but expect a less rich texture.
Use pre-shredded cheese for convenience, but freshly grated cheese will melt better.
Feel free to swap bacon with cooked ham or smoked salmon for a different protein boost.

Try adding herbs like thyme, basil, or dill to the egg mixture for extra flavor.
To ensure the crust stays crisp, avoid overly wet fillings and prebake the pastry shells briefly as directed.

Storage

Store leftover mini quiches in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for about 10 minutes to restore crispness, or microwave on medium power for 30-60 seconds for a quicker option, though the crust may soften. Mini quiches can also be frozen; wrap individually and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

The image shows several small tartlets stacked closely together, each with a golden-brown flaky crust. Each tartlet has one visible layer of filling with a creamy, slightly browned topping. Some tartlets feature slices of cooked mushrooms in dark brown and light tan shades, garnished with small chopped green onions. Others have bits of crispy bacon in reddish-brown pieces sitting on a cheese and egg base that is light yellow with golden spots. A few tartlets also have green leafy herbs mixed into the filling, adding a touch of dark green color. The texture of the filling looks soft and moist while the crust is crisp and thick. The tartlets are placed over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare mini quiches in advance?

Yes, you can assemble the mini quiches and refrigerate them unbaked for up to 24 hours before baking. Bake just before serving for the freshest taste and best texture.

What can I use if I don’t have shortcrust pastry?

If shortcrust pastry isn’t available, you can use store-bought pie crusts or homemade quiche crusts as alternatives. Puff pastry is less ideal but can work for a flakier variation.

Elena Hart