Looking for the ultimate party finger food?
These mini quiches are the perfect solution! Packed with flavors like spinach, ham, and cheese, they’re ideal for mingling guests.
Bite-sized, versatile, and delicious, they’ll be the star of any spread.
Imagine a platter of these golden, flaky quiches arranged on a tiered stand, ready to impress.
Simple to make and customizable with your favorite fillings, they’re the ultimate crowd-pleaser for any occasion.
Delicious Mini Quiche Recipe for Every Event
Ingredients
- 1 pre-made pie crust or puff pastry, thawed
- 4 large eggs
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheese (cheddar, Gruyère, or your choice)
- 1 cup diced ham, cooked spinach, or other fillings (see variations below)
- 1/2 cup diced onion or shallots
- 1/4 teaspoon nutmeg or smoked paprika (optional, for depth of flavor)
- Salt and pepper, to taste
- Fresh herbs like parsley or chives for garnish (optional)
Optional Fillings for Variety
- Vegetarian: Mushrooms, bell peppers, caramelized onions.
- Meat Lovers: Bacon, sausage, or smoked turkey.
- Gourmet: Sun-dried tomatoes, goat cheese, and roasted red peppers.
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with parchment paper for easy cleanup.
- Prepare the Crust: Roll out the pie crust or puff pastry on a lightly floured surface. Cut out circles slightly larger than the muffin cups. Press the circles gently into the tin, ensuring they cover the sides fully.
- Blind Bake (Optional): To avoid soggy crusts, bake the pastry cups for 5 minutes before adding the filling. Remove from the oven and let cool slightly.
- Make the Egg Mixture: In a mixing bowl, whisk together the eggs, heavy cream, nutmeg or smoked paprika (if using), salt, and pepper until well combined.
- Add Fillings: Distribute the diced ham or spinach, onion, and shredded cheese evenly among the pastry cups. For variety, use different fillings in separate rows or sections of the tin.
- Fill with Egg Mixture: Pour the egg mixture into each cup, filling them about 3/4 full to avoid overflow during baking.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the quiches are puffed and golden brown. A toothpick inserted in the center should come out clean.
- Cool and Garnish: Let the quiches cool slightly before removing them from the tin. Garnish with fresh herbs for a touch of elegance.
- Serve: Arrange the quiches on a tiered stand or platter. Serve warm, at room temperature, or even chilled—they’re delicious at any temperature.
Tips for Success
- Make Ahead: Prepare and bake the quiches up to a day in advance. Reheat in a 350°F (175°C) oven for 5-7 minutes before serving.
- Gluten-Free Option: Use gluten-free pastry or skip the crust entirely by greasing the muffin tin well.
- Dairy-Free Version: Substitute heavy cream with coconut cream and use plant-based cheese.
- Pairings: Serve alongside a light salad or offer dipping sauces like herbed yogurt or spicy aioli.
Nutrition Information
- Servings: 24 mini quiches
- Calories: 90 kcal per quiche
- Fat: 6g
- Protein: 4g
- Carbohydrates: 6g
These mini quiches are flaky, rich, and filled with mouthwatering ingredients.
With endless variations and a straightforward recipe, they’re the perfect addition to any party.
Try them out and watch them disappear from the platter—they’re just that good!