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These mini quiches combine a buttery, flaky pastry with a creamy egg filling and a choice of hearty bacon or fresh vegetable mixtures. Perfect for brunch, snacks, or a light meal, they are versatile and pleasing for any crowd. The balance of a crisp crust and tender filling makes these quiches a go-to recipe when you want something simple yet impressive.
I first made these when hosting a weekend brunch and was thrilled how everyone loved both versions. Now they are a staple whenever friends drop by unexpectedly.
Ingredients
- Flour: all purpose for the pastry, ideally unbleached for a clean flavor
- Unsalted butter: cold and cubed to help create a flaky dough
- Fine sea salt: to enhance the flavor naturally
- Ice cold water: to bind the dough without warming the butter
- Eggs: large, at room temperature for a smooth filling
- Heavy cream: added for richness and a velvety texture
- Whole milk: to balance the heaviness of the cream
- Salt and freshly ground black pepper: to taste, fresh pepper gives a sharper bite
- Bacon strips: for smoky, crisp meatiness in the meaty version
- White onion: finely sliced adds sweetness and texture
- Spinach: finely chopped, packed for color and nutrients
- Mushrooms: finely chopped and densely packed bring umami depth
- Garlic: minced adds aromatic pungency without overpowering
- Grated cheese: I recommend Gruyère for its nutty, melting quality
- Fresh herbs: like chives, parsley, and thyme to brighten the final dish
Instructions
- Make the Pastry:
- Pulse the flour, cold cubed butter, and salt in a food processor 15 to 20 times until coarse breadcrumbs form. This step ensures the butter is evenly distributed for a tender crust.
- Make the Pastry:
- With the motor running on low, slowly add 2 tablespoons of ice-cold water through the tube. Increase speed to high and process for about 30 seconds. The dough should come together in a ball. If it looks too dry, add more water a half tablespoon at a time until it holds. Stop immediately when dough forms to avoid overworking.
- Make the Pastry:
- Turn dough onto a lightly floured surface. Gather stray bits with your hands and shape into a smooth ball. Wrap in plastic wrap and flatten into a disc. This helps it roll out evenly later. Refrigerate for one hour to rest the dough and keep butter cold.
- Prepare the Egg Mixture:
- Whisk the eggs, cream, milk, salt, and pepper together in a bowl until well combined. You can refrigerate this until needed to keep it fresh and chilled.
- Cook the Fillings:
- Heat two teaspoons of oil in a pan and cook the bacon until crisp. Remove, chop into small pieces, and set aside.
- Cook the Fillings:
- In the same pan, sauté the finely chopped onion until soft and translucent. Remove and set aside.
- Cook the Fillings:
- Wipe the pan clean and melt a tablespoon of butter. Add chopped mushrooms and cook until browned. Add minced garlic and cook one more minute without burning. Add the spinach and cook until just wilted. Remove all these veggies to a bowl and set aside.
- Shape and Pre-Bake the Pastry:
- Preheat oven to 350 degrees Fahrenheit.
- Shape and Pre-Bake the Pastry:
- Lightly dust your work surface with flour and roll the chilled dough out to about 3 to 4 millimeters thickness.
- Shape and Pre-Bake the Pastry:
- Cut 8 centimeter rounds from the dough with a cookie cutter or glass. Gently press rounds into the cups of a regular 12-cup muffin pan without greasing. Prick the pastry bottoms with a fork to prevent bubbling.
- Shape and Pre-Bake the Pastry:
- Bake for 5 minutes. They will puff slightly, so gently press the pastry back down with the back of a spoon to create a more even base for filling.
- Fill the Pastry:
- Sprinkle cheese evenly onto each pre-baked shell. Spoon in your desired filling mix. For meaty: use bacon, onion, mushroom, spinach, and Gruyère. For veggie: mushroom, spinach, and Gruyère. You can fill half the cups each way to cater to all tastes.
- Fill the Pastry:
- Pour the chilled egg mixture over the fillings, filling cups just below the rim to avoid spillover during baking.
- Bake:
- Return the filled quiches to the 350-degree oven and bake for about 20 minutes or until the egg is set and the tops turn lightly golden. Allow cooling for a few minutes before carefully removing from muffin pan.
- Bake:
- Garnish with freshly chopped herbs and serve warm or at room temperature.
I have fond memories of making these quiches with my parents for holiday brunch, where the scent of butter and herbs filled the kitchen and everyone gathered eagerly around the table.
Storage Tips
Store leftover quiches in an airtight container in the fridge for up to three days. Reheat gently in a low oven or microwave to maintain the crispness of the crust. You can freeze fully baked quiches individually wrapped in foil and reheat directly from frozen at 325 degrees Fahrenheit for about 15 minutes.
Ingredient Substitutions
If you cannot find Gruyère, Emmental or a mild cheddar can work well though the flavor will be slightly different. For the pastry, unsalted butter is best but you can substitute equal parts cold coconut oil or vegetable shortening for a dairy-free option, keeping in mind the texture may vary. Use kale or Swiss chard in place of spinach for a heartier filling.
Serving Suggestions
These quiches are great on their own or paired with a crisp green salad tossed with lemon vinaigrette to cut through the richness. They also work beautifully for picnic lunches or cut smaller for cocktail parties alongside a glass of white wine or sparkling water.
Seasonal Adaptations
In spring and summer, add fresh peas, asparagus tips, or herbs like tarragon for brightness. During autumn and winter, incorporate roasted squash or caramelized onions for warmth and depth. You can also swap spinach for kale for a sturdier, earthier note in colder months.
These mini quiches offer a perfect balance of ease and flavor for any occasion.
FAQs about Recipes
- → What type of flour works best for the pastry?
All-purpose flour is ideal for creating a tender, flaky pastry that holds its shape during baking.
- → Can I make the quiche fillings ahead of time?
Yes, the fillings can be prepared in advance and stored in the refrigerator until ready to assemble.
- → How do I prevent the pastry from puffing up while baking?
Prick the bottom of each pastry shell with a fork and gently press down any puffed areas after a short bake.
- → What cheese pairs well with these quiches?
Gruyère cheese is recommended for its rich, nutty flavor that complements the savory fillings.
- → Can these mini quiches be served at room temperature?
Yes, they taste great warm or at room temperature, making them versatile for various occasions.