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!
Super quick and easy , thank you for the recipes , coooked all four today for a work Christmas get together 👌
That’s awesome to hear Sharon!
Hi Nagi, I want to make these for a party tonight. I accidentally bought puff pastry instead. Can I use it? UGH!!!!
PS Puff pastry doesn’t like being squished so after you squish it down the first time, you probably don’t need to do it again – but just check it. Also, only cook until the surface of the base is pretty set and edges are light brown – I think 20 minutes in total. Then fill, and finish cooking pastry with filling in it. If edges get too brown before filling sets, just throw a piece of foil over the top 🙂 Delish! N x
YES! You just need to keep the base from puffing up. This is what I do: prick the base, start the baking, when it starts puffing up (maybe around 10 minutes?), take it out and use a spoon to squish the base back down. You want to get to it before it “sets” and becomes crisp because then it shatters. N x
thanx for the recipe Nagi ,luv making these mini quiches making a heap for my granddaughters 2nd birthday as finger foods .
I took the plunge and bought stuff to make slight variations of these, so I’d have 3 or 4 different versions per pan.
Wanted to get them done faster (after work cooking), so I just made one batch of the spinach/garlic quiche and cooked it in a square (about 9 inch) square pan.
I added the bacon from the quiche lorraine recipe and on and used parmesan cheese instead of swiss.
It was sooooo good! It looked pretty good too! I hope there’s still some left when I get home from work today.
Something was really, really good in there, aside from the bacon, and I’m not quite sure whether it was the fresh garlic bits or the cheese. I loved it!
This weekend, I’m going to try the sundried tomato and feta version in the same pan, with parmesan cheese again.
And since my family doesn’t really like mushrooms, I may have that version all to myself. lol
I’m thinking about doing a tea service get together with the ladies in my family, and serve all 4 mini versions of these. I think they’d like them as much as I do.
Actually, it was an 8-inch square pan that I used.
I forgot to add that I grated a little nutmeg in it as well. Probably not enough, but it was good!
These are amazing ! I made the Quiche Lorraine and the spinach and garlic . Both delicious. So much so that the family demolished all 24 just “ sampling “ them . I made and froze another few but we ended up eating those as well . They froze amazingly well with the pastry remaining very crisp after being reheated in the microwave .
Need to make another batch now at 6 am to take away today 😂😂
I’m so glad they were a hit Sue!
Nagi, Your instructions for the Mini Quiche are very well done and easy to understand. They look easy and delicious. I am going to give them a try when my sister comes to visit next week. Thank you
I hope you love them John!
I made these with my kids (12 & 14). We did the Lorraine & Spinach varieties. I’m not a fan of eggs so don’t normally eat quiche but these were delicious! The kids much preferred these over the frozen ones. Will definitely be making these again!!
That’s so great Marissa, I’m so glad you gave them a go!
Hi Nagi,
just wondering what diameter are the holes in your standard muffin tins. I have several sized tins and am trying to work out which ones are best to use. Thanks!
Hi Helena, A standard muffin tin has 1/3 cup capacity – N x
Made mini Quiche Lorraine, Mushroom & Mediterranean versions. Pre-baking the pastry for 5 min was a great idea. The results were perfection. This recipe will be on my Christmas Party list this year.
Yes the perfect Christmas appetiser!!
Just found your BLOG love it ..
Will try quiches out this week..
I hope you love them Dee! – N x
I made the quiche lorraine version on Saturday for a quick Sunday morning breakfast (just reheated them for 10 minutes in the oven). I used your recipe for the crust as well. The grand kids loved them. My grandson said “grandma, did you make the crust too”? This recipe is a keeper. Will be trying the other versions as well – they all sound delicious.
Your recipes are amazing and I am looking forward to trying so many more of them. Thank you so much <3
You’re so welcome Fay! – N x
Wow once again you have created the perfect party/snacky
deliciousness with those fillings. I love quiches at any time so will be making these versions for sure. Thanks again for your devotion to our culinary needs. Always love seeing what Dozer or you are up to.
I make them even if I’m not entertaining – I could eat them at any time!!
Don’t normally use ready-made pastry but it would make life easy in this case ! They do look super-moreish and mushrooms and the Mediterranean mix would entice me 🙂 ! Practical in every way > recipe in the kitchen already !
It makes life so much easier Eha!! I only bother to make my own pastry if I’m making a large quiche, but in these babies, store bought is perfect – N x
Can I use puff pastry? And will it freeze just as well? Thank you 😊
Hi Kristi, no puff pastry won’t work here as you blind bake the pastry first. Puff will swell too much and not leave any room for the filling – N x
I have been secretly stalking you for months and I thought I’d finally come out of the closet and say THANK YOU so much for all your amazing recipes! You’ve change my life – and hubs and the kids thank you!
Thanks so much AmesG! Stalk away 😂
My mother-in-law, who made the best quiches, added a splash of sherry and a scraping of fresh nutmeg (1/4 tsp) to her batter. You can’t really taste either, but they make a huge impact on the flavour.
Love all your recipes – so easy & super tasty. These combinations look delicious! I’ve previously had trouble with mini quiches sticking to tray after baking (despite using spray oil and/or non-stick pans). Any clues? Thank you!
I really have to try this!!!
Hi Nagi! These would be perfect to make ahead and serve for a holiday brunch! I love all the combos, but the Mediterranean is the one I’d go for first.
Yes perfect!! I can’t pick a favourite but I’m strongly leaning towards the mushroom ones!
I just love Dozer and your recipe, keep them coming. Thank you so much
I knew he’d steal the show! 😂