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!
I made these for a New Year’s Eve party. I used leftover Christmas ham instead of bacon for the Quiche Lorraine and made the spinach one for the vegetarians. Both were excellent and gone in minutes. I’ve made a few of your recipes now, both sweet and savoury and they have all turned out perfectly each time. Such great detail in the recipes. Thank you.
I made these for a New Year’s Eve party, using leftover Christmas ham for the quiche lorraine and also made spinach ones for the vegetarians. Both were excellent and gone in minutes. I’ve made a few of your recipes now, both savoury and sweet and all have turned out perfectly. Thank you.
Could I make these crustless?
Made these for a baby shower today, I had everyone there saying how delicious they were, the plate was cleared in minutes.
I put caramelized red onion, bacon and spinach in them.
Thanks Nagi for a wonderful recipe. Have just made my second batch in a week and both have been perfect. I’ve found it easiest to transfer the egg mixture into a small jug and pour it into the cases. So easy and impressive!
That’s a great tip and makes them even easier for entertaining! N x
I failed epically lol. I used store bought pastry and blind baked like in the recipe, however, it still turned out terribly. I also found my oven to be too hot so the egg mixture was dry. It was my first time so hoping next time I do it, it’ll be better and I’ll make note of everything that went wrong.
How would you store them if you make them a day early? And would you reheat them in the muffin tins?
Wow how fantastic are these mini quiches.perfect for my lockdown high tea on zoom tomorrow..
Nice idea Lyn! Enjoy!!! N x
Oh, these were a massive fail, only because I didn’t know what I was doing. For future reference, I live in US, so I did use the popular ready to bake crusts. There wasn’t nearly enough crust for 24 quiche. Plus I thought although the flavor of ingredients was nice, spinach, feta, and a sprinkle of bacon bits, the crust was nasty. It’s heavy, doughy and didn’t blind bake very well at all. As a result, the quiche stuck to the muffin pan, It wasn’t what I’d planned. To salvage, I used the remaining crust and made a single quiche, using a glass pie plate. That worked but the crust was still not good. Next time I will make it fresh. Lesson learned. BTW, they looked gross but were still edible, if a little wonky.
Hi Kathleen, sorry to hear you had issues here – I do prefer to make fresh crust for this reason. I hope you try them again with homemade quiche crust!! N x
Hi Nagi, love your work. Long time follower, first time commenter. Can’t wait to try these too but I’m wondering where to find the “over 10 more filling options”.
Hi Nagi
Just wanted to say a big THANK YOU!! for your quick and easy recipes. I’ve tried this recipe before and it was a great hit with everyone. In fact all your recipes are great. Thank you for taking the time and sharing your great tips and advice too, it makes everything so simple to follow. I’m sure you must try and test each individual recipe, so there must be so much hard work and effort behind the scenes!
All the best with your continued cooking and wishing you wonderful success in the future!
Could you use Puff Pastry instead of Shortcrust? If so would you still need to blind bake?
Hi Ann, you can use4 puff but won’t need to blind bake here – N x
Love this recipe. Made them again for my son while he is at home on holidays. Can heat them up in the air fryer 👍
Which kind of Bacon is preffered to use
Any kind of rasher bacon, bacon bits or even prosciutto works fine here! N x
So delicious!
Is there any reason you couldn’t blind bake the pastry the day before to save cooking time on the day? Thanks
I loved the Mediterranean mini quiches! Could I use the filling and make a regular size quiche?
I loved the Mediterranean mini quiche recipe! Could I use the same filling to make a regular size quiche? Thanks!
Could I make a crustless version?
Of course! https://promotown.info/crustless-quiche-ham-and-cheese/%3C/a%3E N x
I made the mini quiche and they are absolutely delicious. They are a must have for any brunch or church function. I made three varieties and I liked the bacon loraine the best but all went like hot cakes.
Thank you again for a fantastic recipe..! Glad you and Dozer are out of lockdown👏I made with some veg I needed to use up with leftovers.. bacon
, mushroom, zucchini & scallions…My husband couldn’t wait for his lunch tomorrow 😉he Raved!! The heads up on pastry was key!