Mini Quiche (Meaty & Veggie Versions)

Mini Quiches (filled with cheese, eggs, bacon, spinach).

Mini Quiche (Meaty & Veggie Versions)

These easy mini quiches with a flaky pastry crust are my favorite freezer-friendly egg breakfast for holidays, brunch, and busy weekdays, all baked right in a muffin pan with customizable fillings like bacon, spinach, mushrooms, and cheese.

Course Breakfast, brunch

Cuisine American, French

Keyword mini quiche

Prep Time 25

Cook Time 25

Total Time 50

Servings quiches

Calories 363kcal

Author Julia

Ingredients

For the pastry

2 ¾ cups all purpose flour
1 cup unsalted butter cold and cubed
1 teaspoon fine sea salt
4-6 tablespoons ice cold water

For the filling egg base

3 large eggs at room temperature
¾ cup heavy cream
¼ cup whole milk
salt and freshly ground black pepper to taste

Filling options: "bacon, onion, spinach, mushroom and cheese" AND "mushrooms, spinach and cheese" (or both).

3 strips bacon
½ medium white onion finely sliced
1 cup spinach finely chopped, packed
1 cup mushrooms finely chopped, densely packed
1 clove garlic minced
1 cup grated cheese I used Gruyère packed
fresh herbs for garnish (we used chives, parsley and thyme)

US Customary - Metric

Instructions

Make the pastry

In a food processor, add the flour, cubed butter, and salt. Pulse 15-20 times or until the mixture resembles coarse breadcrumbs.
With the motor running on low, pour in 2 tablespoons of ice-cold water through the tube. Increase the speed to high and process for about 30 seconds. The dough will come together and form a ball around the food processor blade. If it still looks dry after 20 seconds and isn’t starting to come together, add more water, a ½ tablespoon at a time. We used 4 tablespoons total. Stop the processor as soon as the ball forms.
Turn the dough out onto a lightly floured surface. Use your hands to bring together any stray bits of dough and form into a smooth ball. Wrap in plastic wrap, then flatten into a disc, which will make rolling out easier later. Refrigerate for one hour.
Meanwhile, make the egg mixture and prepare the fillings.

Make the egg mixture

Add the eggs, cream, milk, salt, and pepper to a bowl. Whisk until combined. You can put the bowl in the fridge until you need it.

Make the fillings

Add two teaspoons of oil to a pan and cook the bacon until crisp. Remove from the pan to a plate, cut into small pieces, and set aside.
Using the same pan, add the finely chopped onion and sautè until soft. Remove from the pan and transfer to a bowl, then set aside.
Wipe out the pan and add a tablespoon of butter, heat until melted, then add the finely chopped mushrooms. Cook until sautéed, then add the garlic and cook for a further minute. Add the chopped spinach and cook until wilted. Remove from the pan and transfer to a bowl, then set aside.

Shape the pastry and pre-bake it

Preheat the oven to 350ºF.
Once the dough has chilled, lightly dust your work surface with flour and turn the dough out onto it. Using a lightly floured rolling pin, roll the dough out to 3-4mm in thickness.
Cut out 8 cm (3-inch) rounds from the dough, then press each round into the holes of the muffin pan. Use a regular 12-cup muffin pan. You don't need to grease the pan. Prick the bottom of the pastry with a fork.
Bake in the preheated oven for 5 minutes. After that, the pastry will puff up slightly, so gently press it back down with the back of a spoon.

Fill the pastry

Sprinkle the cheese over each partially baked crust. Add your chosen fillings. For example, Meaty: Bacon + onion + mushroom + spinach + Gruyère. Or, Veggie: Mushroom + spinach + Gruyère. Or, fill half the muffin cups with meaty mixture and half with veggie mixture.
Then pour the egg mixture evenly over the top, filling each so the egg mixture is just below the rim of the pastry.

Bake

Bake in the 350ºF oven for 20 minutes or until the egg mixture looks set and the tops are lightly golden. Let cool for a few minutes before removing the mini quiches from the muffin pan.
Scatter over the chopped herbs and serve warm or at room temperature.

Notes

Chill your pastry dough well before rolling so the crust stays flaky and doesn’t shrink in the oven.
Precook and cool all fillings so they don’t water down the custard or sog out the crust.
Don't overflow the mini quiche tart shells: Stop pouring the egg mixture just below the pastry rim to prevent overflow and make it easier to remove the quiches from the muffin pan.

Storage Tips

Room Temperature: Mini quiches are best enjoyed warm or at room temperature within 2 hours of baking. After that, any leftovers should be refrigerated.
Refrigerator: Store cooled quiches in an airtight container or covered tightly with plastic wrap. They keep well in the refrigerator for up to 3 days.
To reheat, place on a baking tray and warm in a 325°F oven for about 10 minutes, or until heated through. Avoid microwaving, as it can make the pastry soggy.
Freezer: Freeze baked quiches once they have cooled completely. Arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or zip-top bag and freeze for up to 2 months.
Reheat directly from frozen at 325°F for 15–18 minutes, until piping hot in the center.

Make-Ahead Tips

Both the pastry dough and blind-baked shells can be prepared ahead of time.

Pastry dough: Wrap tightly and refrigerate for up to 3 days or freeze for 1 month.
Blind-baked shells: Cool completely, then store covered at room temperature for 24 hours or freeze for up to 1 month before filling and baking.

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