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mini puff pastry quiches on a white plate with salad
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5 from 2 votes

Puff Pastry Mini Quiche

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.
Prep Time10 mins
Cook Time25 mins
0 mins
Total Time35 mins
Course: Appetizer, lunchbox, Snack
Cuisine: Australian
Servings: 24
Calories: 116kcal


For the pastry cases

  • 4 sheets of ready-rolled shortcrust pastry 25 x 25cm sheets, from the freezer section in most supermarkets. Thawed.
  • 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.


    • 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!


    • 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.


    Calories: 116kcal | Carbohydrates: 10g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 192mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg