Mini Quiche
User Reviews
4.9
Mini Quiche
Description
The Mini Quiche recipe uses shortcrust or pie pastry cut into rounds and pressed into muffin tins. The pastry is partially baked ('blind bake') to develop a light skin, preventing sogginess when filled. Fillings vary from Quiche Lorraine with bacon, escallots, and swiss cheese; to spinach and garlic with melted cheese; to mushroom with garlic, chopped mushrooms, and chives; and a Mediterranean version with olives, sun-dried tomatoes, feta, and swiss cheese.
Each filling is cooked or sautéed before combining with an egg and cream custard seasoned with salt and pepper, then spooned into the pastry cups. Baking completes the quiches, producing a delicate set custard with savory ingredients dispersed throughout. The contrast between a crisp pastry base and smooth creamy filling defines their texture.
Mini Quiches are practical for gatherings, picnics, or quick meals. The recipe offers flexibility in fillings and cheese types, with options to use homemade, frozen, or store-bought pastry. Leftovers can be refrigerated or frozen and reheated in the oven to maintain texture.
Using a cutter about 7.5-8cm rounds shapes uniform portions. The recipe notes mention suitable pastry alternatives and cheese suggestions (gruyere or swiss preferred for melting). Cooking times ensure the custard is set but not overbaked, preserving moistness.
Ingredients
- 3 shortcrust pastry thawed (20cm / 8" square) OR 2 boxes pie crusts (Note 1) OR 2 batches homemade quiche crust, sheets
Quiche Filling:
- 3 egg
- 2/3 cup cream , heavy/thickened
- 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 cheese shredded (Note 2, or gruyere cheese
Spinach & Cheese (makes 24):
- 1 tbsp (15g) butter
- 120g (4oz) baby spinach , sliced 1/2cm / 1/5" thick
- 1 garlic minced, clove
- 1/2 cup (50g/2oz) swiss cheese shredded (Note 2, or gruyere cheese
Mushroom (makes 24):
- 1 tbsp (15g) butter
- 1 clove garlic , minced
- 100g (4 oz) mushrooms , finely chopped
- 8 mushrooms , small, sliced (decorating)
- 1/2 cup (50g/2oz) swiss cheese shredded (Note 2, or gruyere cheese
- 1 tbsp chives chopped
Mediterranean (makes 24):
- 1/4 cup green olives , finely chopped
- 1/4 cup tomatoes finely chopped, sun dried
- 30g (1 oz) feta cheese crumbled
- 1/4 cup (25g/1oz) swiss cheese shredded (Note 2, or gruyere cheese
Instructions
Quiche pastry:
- Preheat oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil.
- Cut 24 rounds out of pastry using a 7.5 - 8cm / 3- 3.25" cutter. (Note 3)
- Press into muffin tin, making sure there's no air underneath the pastry.
- Prick the base 4 times with a fork, then bake for 5 minutes JUST until a skin partially forms on surface of pastry. CHECK at 4 minutes - if pastry is bubbling, press back down.
- Remove from oven and let cool - pastry should be partially cooked on surface only.
Quiche Lorraine:
- Melt butter over medium high. Cook bacon for 2 minutes, then add eschallots and cook until bacon is light golden. Transfer to bowl.
- Place pinch of cheese in quiche crust, top with 1 teaspoon bacon mixture then 1 tbsp egg mixture - fill to top.
Spinach:
- Melt butter over medium high. Add garlic, sauté 20 seconds. Add spinach and cook for 1 minute until just wilted, then transfer to bowl.
- Place pinch of cheese in quiche crust, top with 1 teaspoon of spinach then 1 tbsp egg mixture - fill to top.
Mushroom:
- Melt butter over medium high. Add garlic, sauté 20 seconds. Add chopped mushrooms and cook for 2 minutes until mushroom is starting to go golden on edges, then transfer to bowl.
- Place pinch of cheese in quiche crust, top with 1 teaspoon cooked mushrooms then 1 tbsp egg mixture - fill to top. Top with 1 or 2 slices mushrooms.
Mediterranean:
- Antipasto Mix: Toss the olives, sun dried tomatoes and feta together.
- Place pinch of cheese in quiche crust, top with 1 heaped teaspoon Antipasto Mix, then 1 tbsp egg mixture - fill to top.
Baking:
- Bake 20 minutes at 180C/350F until surface is light golden. They will puff, then sink.
- Sprinkle Mushroom quiche with fresh chives. Serve warm!
Notes
- Use frozen shortcrust pastry in Australia or pie crusts in North America; homemade crusts work well too.
- Gruyere or Swiss cheese melt nicely and add good flavor, but other melting cheeses like cheddar can also be used.
- A 7.5-8cm cutter or a clean, empty tuna can can be used to cut pastry rounds.
- Cooked fillings should be cooled before mixing with custard to prevent soggy crusts.
- Mini quiches store well in the fridge for 3-4 days and freeze well; reheat in oven at 180°C for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Calories | 78cal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 115mg | 5% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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