Description
Delightful mini quiche elevates brunch with French-inspired elegance, offering bite-sized perfection that promises rich, creamy satisfaction. Crisp pastry shells cradle savory fillings, inviting you to savor each delectable morsel of culinary craftsmanship.
Ingredients
Scale
Dairy and Egg Base:
- 4 large eggs (at room temperature)
- 1 cup (240 milliliters / 8 fluid ounces) whole milk or half and half
- 2 ounces (56 grams) grated Swiss cheese
- 2 ounces (56 grams) crumbled feta cheese
Pastry:
- 2 pie crusts (14 ounces / 400 grams) shortcrust pastry
Filling Options:
- 1 cup fresh spinach
- 1/2 cup sliced mushrooms
- 1/2 cup diced ham
- 1/2 cup halved cherry tomatoes
- 1/2 cup diced bell peppers
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup sliced olives
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Warm the oven to 375°F (190°C), adjusting to 170°C for fan ovens. Coat a 24-cup mini muffin pan with light cooking spray to prevent sticking.
- Transform the pastry by rolling it out smoothly, then slice into precise 3-inch circles using a cookie cutter or measuring cup. Carefully nestle each pastry round into the muffin tin cavities, pressing gently to create delicate shells.
- Select your preferred filling combinations and distribute them thoughtfully across the pastry-lined cups, ensuring even placement of ingredients.
- Create a silky custard base by whisking milk, eggs, kosher salt, and black pepper in a mixing bowl until perfectly combined and smooth.
- Carefully cascade the egg mixture over the prepared fillings, filling each miniature pastry shell to the brim without overflowing.
- Transfer the muffin tin to the preheated oven and bake for 22-25 minutes. Watch for a golden-brown crust and a set, trembling custard center that indicates perfect doneness.
- Allow the mini quiches to rest and settle for a few moments after removing from the oven, which helps them maintain their delicate structure before serving.
Notes
- Use cold butter or shortening when making pastry to ensure a flaky, tender crust that crumbles perfectly in your mouth.
- Experiment with gluten-free pie crust or almond flour for those with dietary restrictions, maintaining the same delicate texture.
- Prevent soggy bottoms by pre-baking the pastry shells for 5 minutes before adding fillings, creating a crisp base that holds up beautifully.
- Customize fillings based on seasonal vegetables or leftover ingredients, transforming these mini quiches into a versatile, budget-friendly meal option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 180 mg