Mini Quiche – 4 ways! Recipe

Mini Quiche are the excellent finger meals for passing round at events. They’re simple to make, excellent for make forward and freezing, economical, they usually look as nice as they style!! Select from 4 Mini Quiche recipes – Quiche Lorraine, Spinach & Cheese, Mushroom and Mediterranean, or make your individual combo.

So don’t pay a fortune for bland frozen mini quiche…make them at dwelling!

Mini Quiche

Mini Quiche are actually the proper finger meals:

• sufficiently small to eat with one hand (whereas the opposite is clutching a wine glass prefer it’s your life line);

• no want for toothpicks, mini napkins;

• mess free meals – no danger of sauce dribbling down your new white silk high;

• could be made 2 to three days forward, saved within the fridge or frozen then reheated;

• they appear cute – and spectacular!

• customisable – so you may cater for the vegetarians, bacon monsters and artichoke queens; and

• and most significantly – they style even higher than they appear.

Select your Mini Quiche!

Within the spirit of how customisable these are, at the moment I’m sharing FOUR completely different variations:

• Quiche Lorraine – the mini model of the basic Quiche Lorraine, made with bacon and eschallots;

• Mushroom – stuffed with garlic sautéed mushroom then topped with slices;

• Garlic Spinach – spinach sautéed in garlic butter (critically good!); and

• Mediterranean – olives, solar dried tomato, peppers and feta (as a result of I had a lot left over from all of the antipasto-ey sort meals I’ve been sharing currently – just like the Mediterranean Savoury Muffins and Sicilian Chicken Pasta!)

What you should make Mini Quiche

The three parts of Mini Quiche are:

1. The Filling choices;

2. The egg combination;

Filling Choices

Right here’s what you want for the 4 filling choices I’m sharing at the moment. See under for an in depth record of different choices!

Keep away from undercooked and soggy quiche crusts by popping them within the oven for five minutes to offer them a head begin!

Mini Quiche Pastry Crust

One main distinction between this recipe and nearly each different recipe “on the market” is that I do a fast 5 minute blind bake (ie baking empty shells) to offer the pastry a head begin:

a) the pastry shouldn’t be uncooked or soggy: Most recipes will fill uncooked crust with egg and add ins, then bake in a single go. Doing this implies both semi-raw pastry with completely cooked filling, or should you bake for longer to cook dinner the crust via, then the filling is overcooked. Keep away from this downside by simply giving the quiche crust a 5 minute head begin within the oven; and

b) crisp moderately than soggy Quiche Crust: 5 minutes is all it takes for a “pores and skin” to kind on the pastry which stops the egg combination from sinking into the pastry which ends up in soggy crusts!

What’s with the fork pricking??

That is to assist cease the pastry from puffing up when it bakes – as a result of I don’t trouble to weight each down with baking beads, like with conventional quiche crusts.?

Mini quiche are actually the proper finger meals – one hand, two bites, mess free, make forward!

And right here’s easy methods to put them collectively:

• whisk up a easy egg and cream combination (milk will do in a pinch, however cream makes it extra luxurious!);

• place a pinch of cheese within the quiche crust, high with Filling of alternative then pour in egg combination; and

• bake for simply 18 to twenty minutes, till the tops are gentle golden, the within is about and tacky (overcooked quiche filling is like overcooked scrambled eggs!).

Muffin tin recipe!

I like to make use of a traditional muffin tin to make Mini Quiche. Some recipes name for patty cake pan (shallow rounded base) or mini muffin tins, however I discover that customary muffin tins make the excellent dimension mini quiche.

The form of them permits for pretty straight partitions which holds within the filling, and they’re excellent 2 chew dimension.

I discover mini muffin tins too small – there’s an excessive amount of pastry in comparison with filling – and patty cake pans too shallow.

I’m not going to deceive you. Whereas these are easy to make, they’re a bit fiddly as a result of you should assemble a lot of midget quiches.

And if I’m internet hosting a gathering the place I’m making mains and desserts, it’s extra doubtless that I’ll make dips or issues for sharing that don’t require particular person meeting, like Cheese & Garlic Crack Bread (nonetheless the only most requested meals for events!) moderately than finger meals like this.

However for particular events, or if I’m desirous to impress, mini quiche is certainly one thing I escape.

Or should you’re the type who secretly (or not so secretly) likes to be the one that brings the meals that’s the first to go at a gathering – then Mini Quiche is undoubtedly for you (who me???) – Johnsat x

Watch easy methods to make it

Extra finger meals choices!

• Smoked Salmon Appetizer Bites

• Crispy Stuffed Mushrooms

• Cocktail Meatballs with Candy & Bitter Dipping Sauce

• Cheeseburger Celebration Meatballs

• Chorizo Bites in Candy & Spicy Sauce

• Browse all Celebration Meals – and don’t neglect Cocktails!

Mini Quiche – 4 ways! Recipe

Print

Serves: 24

Nutrition facts: 78 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 sheets shortcrust pastry , thawed (20cm / 8" square) OR 2 boxes pie crusts (Note 1) OR 2 batches homemade quiche crust
• 3 eggs
• 2/3 cup cream , heavy/thickened
• 1/2 tsp salt
• Pinch black pepper
• 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)
• 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)
• 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
• 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

1. Preheat oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil.
2. Cut 24 rounds out of pastry using a 7.5 – 8cm / 3- 3.25" cutter. (Note 3)
3. Press into muffin tin, making sure there’s no air underneath the pastry.
4. 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.
5. Remove from oven and let cool – pastry should be partially cooked on surface only.
6. Melt butter over medium high. Cook bacon for 2 minutes, then add eschallots and cook until bacon is light golden. Transfer to bowl.
7. Place pinch of cheese in quiche crust, top with 1 teaspoon bacon mixture then 1 tbsp egg mixture – fill to top.
8. Melt butter over medium high. Add garlic, sauté 20 seconds. Add spinach and cook for 1 minute until just wilted, then transfer to bowl.
9. Place pinch of cheese in quiche crust, top with 1 teaspoon of spinach then 1 tbsp egg mixture – fill to top.
10. 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.
11. 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.
12. Antipasto Mix: Toss the olives, sun dried tomatoes and feta together.
13. Place pinch of cheese in quiche crust, top with 1 heaped teaspoon Antipasto Mix, then 1 tbsp egg mixture – fill to top.
14. Bake 20 minutes at 180C/350F until surface is light golden. They will puff, then sink.
15. Sprinkle Mushroom quiche with fresh chives. Serve warm!

Notes

1. Quiche crust – if you’re in Australia, use the square frozen shortcrust pastry sheets. If you’re in the US or Canada, use what’s sold as “pie crusts” in the fridge section (you’ll need 2 boxes).
OR make your own! You’ll need 2 batches of this homemade quiche crust.
2. Cheese – any melting cheese will work just fine here. Cheddar, tasty, Colby, gouda, Monterey Jack – I’ve used all of these with great success. I’ve listed gruyere and Swiss simply because they melt exceptionally well and have great flavour – I think they’re the the best for quiche!
3. Cutting rounds – I use a scone cutter. You can also use a glass or, if you can’t find anything the right size, use a large tuna can – it’s the perfect size! (Emptied and clean VERY well!)
4. Filling quantities – quite hard to get the quantity 100% right because so little is used in each!! I’ve erred slightly on the side of caution in case your rounds are slightly larger so your quiche is slightly deeper.
You’ll probably also have a bit of egg mixture leftover too. Just grease a ramekin and bake with remaining Filling for a crustless quiche, or make extra mini quiche using leftover pastry. For for a really quick option, make scrambled eggs or an omelette!
5. Storage – keeps perfectly in the fridge for 3 to 4 days, reheat 5 minutes in the oven at 180C/350F. They freeze perfectly too – reheat from frozen 12 minutes at 180C/350F.
6. Nutrition per quiche.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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