These puff pastry mini quiches have endless filling options! Tucked inside a golden and flaky puff pastry casing is a filling of perfectly seasoned, fluffy eggs that can be customised with your favourite add-ins including meats, cheese, veggies and herbs. They are great for feeding a hungry crowd and are perfect for freezing and reheating later.
Why you’ll love this recipe
- Quick and easy – They are made with store-bought puff pastry, for convenience.
- Endless flavour options – This recipe uses a buttery, flaky pie crust and a simple egg filling for the base. From there, you can add a variety of your favourite fillings limited only to your imagination!
- WAY better than store-bought quiches. And cheaper too!
- Perfect for entertaining – these bite-sized appetisers are the perfect finger food to make ahead.
- Easy to freeze and reheat – Simply reheat and serve.
- Perfect for any occasion – They are perfect for breakfast, brunch, baby showers, light lunch, afternoon tea, dinner, parties and lunchboxes.
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Puff pastry – I’m using pre-made and ready-rolled puff pastry for convenience, but you can also make your own. In Australia, puff pastry comes pre-rolled in 25 cm x 25 cm squares that can be found the freezer section of supermarkets. You will need about 4 sheets for this recipe. Shortcrust pastry (pie crust/pie pastry in the US) can easily be substituted with no change in method/cooking times. You can also leave the pastry out for crustless quiche too!
- Eggs – large, free-range eggs are always best.
- Cheese – for the egg base, any type of cheddar, Parmesan or mild cheese like Colby will work. White cheddar, Swiss cheese and gruyere are also great options. Use freshly grated cheese rather than packaged, pre-shredded cheese.
- Milk – a splash of milk or cream add creaminess and texture to the egg filling.
- Your choice of fillings – I’ve included 3 tasty options (ham and cheese, tomato with halloumi and basil or spinach and feta), but you can also customise them to suit what you have on hand!
Step by step instructions
- Cut the dough – into 8 cm circles to fit a standard muffin pan. Press the pastry into muffin pans greased with a little oil spray.
- Blind bake the puff pastry crust – only for 5-8 minutes (no need for baking beads). This step is essential to ensure the pastry cooks all the way through and that the egg filling doesn’t make it soggy.
3. Prepare the quiche fillings – finely chop any ingredients you are using and set them aside.
4. Mix the egg mixture – combine the eggs, milk/cream and cheese and a generous amount of salt and pepper and whisk to combine.
5. Bake – Spoon the egg mixture into the pastry shells (don’t overfill) and sprinkle your chosen fillings over the egg. Bake until the egg mixture is puffed and set, at least 15-20 minutes.
Once the quiches are done, remove them from the muffin pan and place them on a wire rack to cool.
Reheating quiche
There are several ways to heat up quiche, but the most common are;
- Oven
- Air fryer
- Microwave.
While quiche is also delicious served cold, it can be heated up in no time for a quick and easy dinner, lunch or appetiser for guests.
I recommend using an oven or air fryer for best results, as using a microwave, while convenient, will not re-crisp the pastry.
To reheat quiche in the oven; heat the oven to 180 °C/356F and arrange the quiches on a baking tray. Cook for 5 minutes (10-12 minutes from frozen) or until heated through.
To reheat quiche in the air fryer; place the quiches into an air fryer basket and cook for around 5 minutes at 160 °C (or 10 minutes from frozen).
To reheat quiche in the microwave; heat the quiches at 50% power for 1-2 minutes, or until heated through.
Tips for success
- Don’t overfill the pastry! They need surprisingly little filling. Aim for about 1-1 ½ cups of filling to make 24 mini quiches.
- Multiply the recipe if needed. This recipe yields 24 quiches. You can hit the 2x or 3x button in the recipe card at the bottom to easily calculate increased quantities.
- Storage; store them for 3-4 days in the fridge in an airtight container in the fridge. Leftovers can be eaten hot or cold.
- Have the fillings chopped and ready to add to the egg mixture. This makes assembly so much easier!
- I have included 3 flavour options below, however you can add up to 1-1 ½ cups of any of your favourite fillings instead. Please note that each of the filling options below make 8 quiches, totalling 24. If you want only one flavour, you will need to increase the filling quantities.
- Don’t skip blind-baking the pastry cases. This step is important to make sure that the puff pastry cooks all the way through. It will also ensure that a “skin” forms on the pastry, to prevent the egg mixture making the pastry soggy.
- For crustless quiches, spray your muffin trays with non-stick spray and pour the filling directly into the greased trays. Top with your fillings and bake for 15-20 minutes. You can also line the trays to prevent sticking if not using pastry.
Flavour variations
- Ham and cheese: diced ham, gruyere or swiss cheese and spring onion.
- Leftover chicken, mushroom and sun-dried tomato.
- Spinach, bacon and cheese.
- Corn, tomato and grated carrot.
- Mediterranean: sun dried tomatoes, olives, roasted capsicum and crumbled feta.
- Chorizo, cheddar and tomato
- Mushroom: sautéed mushrooms with a little butter, spinach and top with parmesan cheese and toasted pine nuts.
- Salmon: smoked salmon, dill and finely sliced asparagus.
- Veggie: sautéed broccoli, cheese and pre-roasted cubes of sweet potato. Or swap them for your favourite veggies!
- Mexican: leftover taco meat, corn and cheese. If serving these quiches at a party, top them with freshly chopped tomatoes or salsa and a little coriander when ready to serve.
- Bacon, grated zucchini and gruyere cheese.
- Blue cheese and red onion.
FAQs
Quiches are such a great make-ahead food, because they really do freeze and reheat beautifully! To freeze; assemble, bake and cool the mini quiches. Freeze them covered on a plate or a lined baking tray until solid, and then transfer them to a freezer bag or airtight container and freeze for up to 3 months. To thaw, leave them in the fridge overnight or at room temperature for about an hour. They can also be reheated from frozen.
Absolutely! I often swap puff pastry for shortcrust pastry to make mini quiches. Shortcrust can replace puff pastry without needing to make any changes to the method or cooking times.
While quiche is incredible all by itself, you can always pair it with a few tasty side dishes. Serve them with some fresh fruit, hot soup, your favourite steamed veggies or dipping sauces, or a green salad.
Related recipes
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Puff Pastry Mini Quiche
Ingredients
For the pastry cases
- 4 sheets of ready-rolled puff pastry 25 x 25cm sheets, from the freezer section in most supermarkets. Thawed. Or swap for shortcrust pastry.
- oil spray
For the egg filling
- 6 large eggs
- 2 tbsp milk or cream
- 1 cup freshly grated cheese tasty, cheddar or parmesan.
- salt and pepper
Up to 1 cup of your favourite toppings. Choose from the following or add your own;
For cheese and ham (makes 8)
- 100 grams ham finely chopped. Or use some pre-cooked bacon pieces.
- ¼ cup grated cheese gruyere, swiss or tasty.
For spinach and feta (makes 8)
- ½ cup fresh baby spinach leaves finely chopped
- ¼ cup feta crumbled
For tomato, halloumi and basil (makes 8)
- ¼ cup cherry tomatoes chopped. Or use sundried tomatoes.
- 1 tbsp basil leaves fresh or dried
- 50 grams grilled halloumi cheese optional. Pre-grilled and chopped into cubes.
Instructions
- Pre-heat the oven to 180 °C (356F)/160 °C fan forced. Lightly grease muffin trays (enough to make 24) with oil spray.
- Place the thawed shortcrust pastry onto a clean bench and use a 8cm round cutter (or measuring cup) to cut the pastry into 24 circles.
- Gently press the pastry into the muffin trays. Bake for around 5-8 minutes, until the pastry gets a thin skin. Remove from the oven. Gently (and carefully) press down any large bubbles in the pastry.
For the egg filling
- Beat the eggs, milk, cheese and salt and pepper together until completely combined.
- Carefully use a tablespoon to divide the egg mixture into the pastry cases (about 1 tablespoon of egg mixture per pastry case). The cheese will settle at the bottom of the bowl, so stir as you go.
- Top the quiches with the filling ingredients above, or choose your own. Bake for a further 15-20 minutes, until the filling puffs up and the centre is cooked through and firm to touch.
- Remove the quiches from the oven and place onto a wire rack to cool. The quiches will shrink back down as they cool. Enjoy!
Notes
- Don’t overfill the pastry! They need surprisingly little filling. Aim for about 1-1 ½ cups of filling to make 24 mini quiches.
- Multiply the recipe if needed. This recipe yields 24 quiches. You can hit the 2x or 3x button in the recipe card at the bottom to easily calculate increased quantities.
- Storage; store them for 3-4 days in the fridge in an airtight container in the fridge. Leftovers can be eaten hot or cold.
- Have the fillings chopped and ready to add to the egg mixture. This makes assembly so much easier!
- I have included 3 flavour options below, however you can add up to 1-1 ½ cups of any of your favourite fillings instead.
- Don’t skip blind-baking the pastry cases. This step is important to make sure that the puff pastry cooks all the way through. It will also ensure that a “skin” forms on the shells, to prevent the egg mixture making the pastry soggy.
- For crustless quiches, spray your muffin trays with non-stick spray and pour the filling directly into the greased trays. Top with your fillings and bake for 15-20 minutes.
- To reheat quiche in the oven; heat the oven to 180 C/356F and cook for 5 minutes (10-12 minutes from frozen) or until heated through.
- To reheat quiche in the air fryer; cook for around 5 minutes at 160 C (or 10 minutes from frozen).
- Freezing; Quiches are such a great make-ahead food, because they really do freeze and reheat beautifully! To freeze, assemble, bake and cool the mini quiches. Freeze them on a plate or a lined baking tray until solid, and then transfer them to a freezer bag or airtight container and freeze for up to 3 months.
- I often swap puff pastry for shortcrust pastry to make mini quiches. Either will work! Shortcrust can replace puff pastry without needing to make any changes to the method or cooking times.
- While quiche is incredible all by itself, you can always pair it with a few tasty side dishes. Serve them with some fresh fruit, hot soup, your favourite steamed veggies or dipping sauces, or a green salad.
- Please note that the nutrition information is based on the mixture being made into 24 quiches, with one quiche being one serve. The nutritional information is an estimate only and does not take into account any additional sauces or sides served with the quiches.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
- The fillings for this recipe are designed to make 8 of each flavour, totalling 24 quiches. If you want just one of the flavours, you will need to increase the filling quantities.
Tonia says
Quick, easy and very yummy!
Andrea Geddes says
Hi Tonia, I’m so happy to hear that you enjoyed the recipe. Thank you so much for taking the time to comment and let me know! Andrea 🙂
Makayla says
I loved this recipe! For the filling I added meat free pepperoni, red onion (which i cooked both on the stove before adding to the mixture) spinach, cherry tomatoes, 4 different types of cheeses, onion powder, paprika, salt and pepper and italian herbs. They came out fantastic! Also just a tip for anyone who doesn’t want to blind bake the pastry first, add a generous amount of spray oil (a bit more than normal) to the muffin pan and add an extra 10 mins to the cooking time and the bases will still be crispy (I found this out by accident haha)!!!
Andrea Geddes says
Hi Makayla! I’m so happy to hear this! Thanks for leaving the comment and for your helpful tip about the pastry, I’m sure others will find that to be a super handy shortcut! Andrea 🙂