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I’ve always loved serving finger foods at parties, and these mini quiches are a regular at my gatherings. They’re perfect for those times when you want something that looks fancy but doesn’t keep you stuck in the kitchen all day. I usually make them ahead of time, which means I can actually enjoy chatting with my guests instead of rushing around.
What makes these puff pastry quiches so great is how simple they are to put together. Just a few ingredients, a muffin tin, and you’re good to go. I often prep them while I’m making dinner the night before – it’s amazing how much you can get done when you’re already in cooking mode.
Whether you like classic ham and cheese or prefer something with spinach and mushrooms, these little quiches are super adaptable. I usually make two different kinds because, let’s be honest, why choose just one when you can have both?
Why You’ll Love These Mini Quiches
- Perfect for entertaining – These bite-sized quiches are ideal for brunches, parties, or holiday gatherings – they’re easy to serve and guests can grab them with one hand.
- Make-ahead friendly – You can prepare these mini quiches in advance and reheat them when needed, making your hosting duties much easier.
- Quick preparation – With store-bought puff pastry and simple ingredients, these come together in less than 45 minutes – perfect for when you’re short on time but want something special.
- Customizable filling – While this recipe uses ham, Gruyère, and spinach, you can easily swap in your favorite ingredients or whatever you have in your fridge.
- Restaurant-quality results – The flaky puff pastry and creamy egg filling give these mini quiches a fancy look and taste, even though they’re surprisingly simple to make.
What Kind of Puff Pastry Should I Use?
Store-bought puff pastry is a total lifesaver for this recipe, and you’ll find it in the freezer section of most grocery stores. While Pepperidge Farm is the most common brand in the US, Dufour is another great option that’s made with all butter (though it’s a bit pricier). Just make sure to thaw your pastry in the fridge overnight or for about 4 hours at room temperature – trying to rush the process in the microwave can ruin those lovely layers. When you’re working with the dough, keep it cool but not cold, and handle it gently to preserve all those flaky layers that make puff pastry so special.
Options for Substitutions
This recipe is pretty flexible and you can switch things up based on what you have in your fridge:
- Puff pastry: This is the foundation of the recipe, so I recommend sticking with store-bought puff pastry. While you could use pie crust in a pinch, the result won’t be as light and flaky.
- Gruyère cheese: Don’t have Gruyère? Swiss cheese works great, or try sharp cheddar, gouda, or even a mix of your favorite melting cheeses.
- Ham: You can swap the ham with cooked bacon, turkey, or even smoked salmon. For a vegetarian version, try using sautéed mushrooms instead.
- Spinach: Feel free to use frozen spinach (thawed and well-drained) instead of fresh. You can also swap it with kale, Swiss chard, or arugula.
- Cream and milk: If you don’t have both cream and milk, you can use all half-and-half, or just whole milk (though the filling won’t be quite as rich).
- Green onion: Regular onion (finely diced and sautéed until soft) or chives work just as well here.
Watch Out for These Mistakes While Baking
The biggest challenge when making puff pastry quiches is preventing a soggy bottom – to avoid this, blind bake your pastry cases for 8-10 minutes before adding the filling, and make sure to prick the bottom with a fork several times.
Temperature control is crucial: working with warm puff pastry will prevent it from rising properly, so keep it cold until the last possible moment and if it becomes too soft while you’re working, pop it back in the fridge for 15 minutes.
A common error is overfilling the pastry cases – fill them only about 2/3 full, as the egg mixture will puff up during baking, and strain your spinach well to remove excess moisture that could make your quiches watery.
For the best texture, let your eggs and dairy come to room temperature before mixing, and always give the filled quiches a gentle tap on the counter to remove air bubbles before baking.
What to Serve With Mini Quiches?
These little puff pastry quiches are perfect for brunch or a light lunch, and they pair really well with some simple sides. A fresh green salad with a light lemon vinaigrette makes the meal feel complete without overshadowing the quiches. If you’re serving these for brunch, add some fresh fruit on the side – berries and melon work great and add nice color to the plate. For a more substantial meal, try serving them with crispy roasted breakfast potatoes or a cup of creamy tomato soup. These quiches are also really nice with a glass of sparkling wine or a mimosa if you’re hosting a special brunch!
Storage Instructions
Keep Fresh: These mini quiches are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 3 days. They make such an easy grab-and-go breakfast or quick lunch option when you’re in a hurry.
Freeze: Once completely cooled, pop these little guys in a freezer-safe container with parchment paper between layers. They’ll stay good in the freezer for up to 2 months. I like to make a double batch – one for now and one for later!
Warm Up: To enjoy your quiches later, thaw them overnight in the fridge if frozen. Then just warm them up in a 350°F oven for about 10 minutes, or pop them in the microwave for 30-45 seconds. The puff pastry might not be quite as crispy when reheated in the microwave, but they’re still delicious!
| Preparation Time | 15-25 minutes |
| Cooking Time | 17-20 minutes |
| Total Time | 32-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 60-70 g
- Fat: 110-120 g
- Carbohydrates: 80-90 g
Ingredients
- 1 cup cubed cooked ham
- 1 1/2 cups shredded gruyère cheese
- 1 cup fresh spinach, chopped
- 1 green onion, chopped
- 6 eggs
- 1/3 cup full-fat milk
- 2/3 cup thick cream
- 1/4 teaspoon garlic powder
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon sea salt
- A dash of nutmeg
- 2 puff pastry sheets, thawed (from a 17.3 oz package)
Step 1: Preheat Oven and Prepare Filling
Start by preheating your oven to 400°F (200°C).
In a mixing bowl, combine the ham, shredded cheese, spinach, and onion.
Set this filling aside.
In a separate bowl, whisk together the eggs, cream, milk, salt, pepper, garlic, and a pinch of nutmeg until the mixture is smooth and creamy.
Step 2: Prepare the Puff Pastry
On a surface lightly dusted with flour, unfold the puff pastry sheet.
Roll it out gently to approximately 14 inches by 12 inches.
Cut the rolled-out pastry into 12 equal pieces.
Spray two muffin tins generously with oil.
If you only have one muffin tin, you’ll need to work in batches.
Press each puff pastry piece into a cavity of the muffin tins, ensuring the pastry fits snugly.
Step 3: Fill the Puff Pastry Cups
Spoon roughly 1 tablespoon of the ham, cheese, and spinach mixture into each puff pastry cup.
Following this, evenly pour the egg mixture into each cup, being careful not to overfill.
Step 4: Bake the Mini Quiches
Place the filled muffin tins in the preheated oven and bake for about 17-20 minutes.
The puff pastry should rise and turn a golden color, and the eggs should be puffy.
Use a toothpick to check; it should come out clean when the quiches are fully cooked.
Step 5: Cool and Serve
Once baked, allow the mini quiches to cool in the muffin tins for about 5-10 minutes.
This makes them easier to handle and allows the flavors to settle.
Carefully remove from the tins and serve warm.
Enjoy your delicious homemade mini quiches!