Mini Quiche are the perfect finger food for passing around at parties. They’re easy to make, perfect for make ahead and freezing, economical, and they look as great as they taste!! Choose from 4 Mini Quiche recipes – Quiche Lorraine, Spinach & Cheese, Mushroom and Mediterranean, or make your own combo.
So don’t pay a fortune for bland frozen mini quiche…make them at home!
Mini Quiche
Mini Quiche are literally the perfect finger food:
small enough to eat with one hand (while the other is clutching a wine glass like it’s your life line);
no need for toothpicks, mini napkins;
mess free food – no risk of sauce dribbling down your new white silk top;
can be made 2 to 3 days ahead, kept in the fridge or frozen then reheated;
they look adorable – and impressive!
customisable – so you can cater for the vegetarians, bacon monsters and artichoke queens; and
and most importantly – they taste even better than they look.
Choose your Mini Quiche!
In the spirit of how customisable these are, today I’m sharing FOUR different versions:
Quiche Lorraine – the mini version of the classic Quiche Lorraine, made with bacon and eschallots;
Mushroom – filled with garlic sautéed mushroom then topped with slices;
Garlic Spinach – spinach sautéed in garlic butter (seriously good!); and
Mediterranean – olives, sun dried tomato, peppers and feta (because I had so much left over from all the antipasto-ey type foods I’ve been sharing lately – like the Mediterranean Savoury Muffins and Sicilian Chicken Pasta!)
What you need to make Mini Quiche
The 3 components of Mini Quiche are:
The Filling options;
The egg mixture;
The pastry – I’m using store bought shortcrust pastry for convenience here (sold labelled as pie pastry for those of you in the US and Canada!), but you can make your own if you so choose. Use this homemade quiche crust pastry (there’s a video!).
Filling Options
Here’s what you need for the 4 filling options I’m sharing today. See below for an extensive list of other options!
Avoid undercooked and soggy quiche crusts by popping them in the oven for 5 minutes to give them a head start!
Mini Quiche Pastry Crust
One major difference between this recipe and almost every other recipe “out there” is that I do a quick 5 minute blind bake (ie baking empty shells) to give the pastry a head start:
a) the pastry is not raw or soggy: Most recipes will fill raw crust with egg and add ins, then bake in one go. Doing this means either semi-raw pastry with perfectly cooked filling, or if you bake for longer to cook the crust through, then the filling is overcooked. Avoid this problem by just giving the quiche crust a 5 minute head start in the oven; and
b) crisp rather than soggy Quiche Crust: 5 minutes is all it takes for a “skin” to form on the pastry which stops the egg mixture from sinking into the pastry which leads to soggy crusts!
What’s with the fork pricking??
This is to help stop the pastry from puffing up when it bakes – because I don’t bother to weight each one down with baking beads, like with traditional quiche crusts.?
Mini quiche are literally the perfect finger food – one hand, two bites, mess free, make ahead!
And here’s how to put them together:
whisk up a simple egg and cream mixture (milk will do in a pinch, but cream makes it more luxurious!);
place a pinch of cheese in the quiche crust, top with Filling of choice then pour in egg mixture; and
bake for just 18 to 20 minutes, until the tops are light golden, the inside is set and cheesy (overcooked quiche filling is like overcooked scrambled eggs!).
FAQ!
- How long do Mini Quiche last in the fridge? 3 to 4 days, easy!
- How long can you freeze them? My standard rule is 3 months, to ensure no loss of flavour.
- How to reheat? 5 minutes at 180C/350F, or 12 minutes from frozen.
- Do you prebake the pie crust? YES – for just 5 minutes. No need to use baking beads. Essential step to ensure the pastry cooks through properly and so it doesn’t go soggy.
- Should mini quiche be served cold or warm? Better warm, but still super duper tasty at room temperature. I don’t recommend fridge cold!
Muffin tin recipe!
I like to use a normal muffin tin to make Mini Quiche. Some recipes call for patty cake pan (shallow rounded base) or mini muffin tins, but I find that standard muffin tins make the perfect size mini quiche.
The shape of them allows for fairly straight walls which holds in the filling, and they are perfect 2 bite size.
I find mini muffin tins too small – there’s too much pastry compared to filling – and patty cake pans too shallow.
I’m not going to lie to you. While these are straightforward to make, they are a bit fiddly because you need to assemble lots of midget quiches.
And if I’m hosting a gathering where I’m making mains and desserts, it’s more likely that I’ll make dips or things for sharing that don’t require individual assembly, like Cheese & Garlic Crack Bread (still the single most requested food for parties!) rather than finger food like this.
But for special occasions, or if I’m wanting to impress, mini quiche is definitely something I break out.
Or if you’re the sort who secretly (or not so secretly) likes to be the person who brings the food that is the first to go at a gathering – then Mini Quiche is definitely for you (who me???) – Nagi x
Watch how to make it
More finger food options!
Browse all Party Food – and don’t forget Cocktails!
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Mini Quiche
Ingredients
- 3 sheets shortcrust pastry , thawed (20cm / 8" square) OR 2 boxes pie crusts (Note 1) OR 2 batches homemade quiche crust
Quiche Filling:
- 3 eggs
- 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 or gruyere cheese , shredded (Note 2)
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 (Note 2)
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 or gruyere cheese , shredded (Note 2)
- 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 (Note 2)
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!
Recipe Notes:
Nutrition Information:
Life of Dozer
When I was threatening to put blush on him, but the joke ended up on me when he licked it….ever tried using a wet brush to apply your make up?? It doesn’t work!
Hi Nagi,
Yet another amazing recipe, thank you.
If I use puff pastry would you blind bake for 5 mins?
Great brunch food!
Hi Nagi,
The spinach quiche came out wonderfully. Only one small note, I had only one muffin tin, so I had to make them in two batches. I sprayed the tin with oil , but it didn’t prevent the quiche from sticking to the tin, and had to use a knife to get them out, so the with the other batch I used melted butter, and they came out easily.
❤️
Hi Nagi!! Do you think I could use puff pastry instead of short crust? thank you xx
Yes 100% Elaine! N x
Thanks for the quick reply!! Should I still do the blind bake?
well I’ve no idea what these taste like. Made dozens of them for a party last Christmas, Not a one left by the time I came back with the turkey, literally 2 minutes later. Hence the 5 stars.
Hi Nagi, Made these for a party last weekend, I used a scone cutter but thought the cases were to small so made a second lot and doubled the filling. Friends gave them 12/10. Delicious
P.S. the smaller cases weren’t wasted I turned them into custard and apple tarts
Thanks Nagi
Perfect party treats, easy and delicious.
Thank you Recipetineats
Hi Nagi, Wondering if I could make the pastry cases ahead and store in an airtight container to fill on the day of the party, if so, how long would you suggest cooking them for?
Hi Margaret, you sure can – just cook as per the recipe 🙂 N x
Thanks
Hi Ms. Nagi, I really want to know how to make homemade pastry, please teach me, think you
Hi Leila, the link is in the recipe – you can find it here as well: https://discountspot.info/quiche-crust/%3C/a%3E N x
Absolutely delicious, thanks for another fantastic recipe Nagi 😀
Thanks so much Caron! N x
When you say a cup of cream etc. Please can you tell me how much a cup is in weight?
Hi Karen, the 2/3 cup of cream equals 165mls N x
Hi Nagi, these bring back great memories of my mum. Mini quiches were what used to get made with left over pastry from making something else – most often with grated ends of cheese, herbs and if there were no eggs in the house then a bit of cornflour and milk made the binding.
Yum Mairi! N x
If using milk instead of cream, do I use the same amount of cream as per the recipe or less?
Hi Amelia, I’ve found using milk makes the quiches slightly more watery (hence why I prefer cream as it is supposed to be more of a custard base). I’d use 1/3 cup of milk if you don’t have cream 🙂 N x
Thanks! Just made them and they were delicious! My family loved them too x
If I want to use these fillings in your quiche Lorraine sized quiche, do I just substitute the bacon for other ingredients and keep the cheese/cream amount the same?
Hi Lucy, you can just keep the cream/egg mixture the same and use whatever add ins you like 🙂
Still giggling about your blush brush 🤣
Am going to make Mini Quiches for kid lunches – thank you!!
Perfect for lunches Cat!
Can’t wait to make these for company brunch. But… How do you get them out of the muffin tin?
Hi Elizabeth! They literally just slide out 🙂 The pastry has so much butter in it it won’t stick!
Hi Nagi, thank you the recipe looks delicious! Could I sub the cream for yoghurt?
Hi Helen, I find yogurt can make them a little soggy (the higher fat content makes them a little watery) but yes, you can! N x
Hi Nagi,
If I want to make a vegetarian version without using eggs in the mixture is there any substitute for eggs ?
Baking the crust for 5 minutes did the trick. Just finished making the quiche lorraine. I also made a breakfast sausage, bell pepper and cheddar cheese version. They taste delicious. Thanks for sharing!
YUUUM Sounds great Barbara!
Made the mushroom and the Mediterranean for starters for today’s Christmas lunch. Very popular with everybody. Thanks again!