Print

Mini Quiche Varieties Recipe

Print Recipe

★★★★★

5 from 57 reviews

Delightful mini quiches featuring a flaky shortcrust pastry base and four delicious filling variations: Quiche Lorraine with bacon and shallots, Spinach & Cheese with garlic, Mushroom with sautéed mushrooms and chives, and Mediterranean with olives, sun-dried tomatoes, and feta. Perfect bite-sized savory treats for brunch, parties, or snacks.

Ingredients

Scale

Pastry

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

Egg Mixture (for all quiches)

  • 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) fetta, crumbled
  • 1/4 cup (25g/1oz) swiss or gruyere cheese, shredded

Instructions

  1. Prepare Pastry: Preheat oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil. Cut 24 rounds from the shortcrust pastry using a 7.5 to 8 cm (3 to 3.25 inch) cutter. Press each round into the muffin tin cups, ensuring no air pockets remain underneath. Prick the base of each pastry round 4 times with a fork to prevent bubbling. Bake for 5 minutes or until a partial skin forms on the surface; check at 4 minutes and gently press down any bubbles. Remove from oven and allow to cool.
  2. Make Egg Mixture: In a bowl, whisk together 3 eggs, 2/3 cup heavy cream, 1/2 tsp salt, and a pinch of black pepper until fully combined. Set aside.
  3. Prepare Quiche Lorraine Filling: Melt 2 tsp butter in a pan over medium-high heat. Add finely chopped bacon and cook for 2 minutes. Add diced eschallots and cook until bacon is light golden. Transfer mixture to a bowl.
  4. Prepare Spinach & Cheese Filling: Melt 1 tbsp butter in a pan over medium-high heat. Add minced garlic and sauté for 20 seconds. Add sliced baby spinach and cook for 1 minute until just wilted. Transfer to a bowl.
  5. Prepare Mushroom Filling: Melt 1 tbsp butter in a pan over medium-high heat. Add minced garlic and sauté 20 seconds. Add finely chopped mushrooms and cook for 2 minutes until starting to turn golden on edges. Transfer to a bowl.
  6. Prepare Mediterranean Filling: Combine green olives, sun-dried tomatoes, and crumbled fetta in a bowl to create the Antipasto Mix.
  7. Assemble Quiches: For each quiche shell, place a pinch of shredded swiss or gruyere cheese at the base. For Quiche Lorraine, spoon 1 teaspoon of bacon mixture on top, followed by 1 tablespoon egg mixture, filling to the top of the pastry. For Spinach, add 1 teaspoon spinach mixture followed by 1 tablespoon egg mixture. For Mushroom, add 1 teaspoon cooked mushrooms, 1 tablespoon egg mixture, and top with 1-2 slices of mushroom. For Mediterranean, add 1 heaped teaspoon Antipasto Mix and 1 tablespoon egg mixture.
  8. Bake: Bake all assembled mini quiches at 180°C/350°F for 20 minutes until the surface is lightly golden. The quiches will puff during baking and then slightly sink once done.
  9. Finish & Serve: Sprinkle mushroom quiches with fresh chopped chives. Serve all mini quiches warm for best flavor and texture.

Notes

  • Note 1: You can use store-bought pie crusts instead of shortcrust pastry if preferred.
  • Note 2: Swiss or Gruyere cheese is recommended for authentic flavor, but other similar cheeses can be substituted.
  • Note 3: Use a round cutter between 7.5 and 8 cm to fit muffin tins properly for uniform mini quiches.
  • Partial baking of the crust is important to prevent sogginess when adding the wet filling.
  • Serve mini quiches warm for the best taste and texture; they can be prepared ahead and reheated gently before serving.

Keywords: mini quiche, quiche lorraine, spinach quiche, mushroom quiche, mediterranean quiche, appetizer, brunch, savory pastry, shortcrust pastry

Find it online: https://thefoodrecipe.com/mini-quiche-varieties-recipe/