Ingredients
Pastry Dough
- 285 grams butter
- 75 grams water
- 380 grams flour
- 8 grams salt
Cheese Mix
- 75 grams gruyere, grated
- 75 grams cheddar, grated
Egg Mix
- ½ cup cream
- ¼ cup milk
Spinach Quiche (makes 10)
- 1 tablespoon butter
- 100 grams spinach
- salt and pepper
Mediterranean Quiche (makes 10)
- 20 grams feta
- 25 grams sun dried tomatoes, finely chopped
- 34 grams olives, sliced
Corn and Onion Quiche (makes 10)
- 10 cherry tomatoes, halved
- 1 small onion, sliced
- 1 tablespoon olive oil
- ½ teaspoon brown sugar
- ½ teaspoon balsamic vinegar
- 1 corn cob, hulled and corn kernels sliced off
Instructions
Pastry Dough
- Place the butter and water into the bowl of a stand mixer. Mix on a low speed until the butter starts to break down.
- Add the flour and salt and mix until just combined. Wrap the dough in cling film and refrigerate for 30 minutes.
- Roll out the dough on a lightly floured surface to a thickness of 3mm. Cut out 30 rounds of pastry using an 8cm circle cutter.
- Press each pastry round into a muffin tin that has been lightly greased with spray oil.
- Refrigerate for at least 30 minutes before using.
Cheese Mix
- Grate the cheeses and combine in a bowl. Set aside until needed
Egg Mix
- Add the eggs to a large bowl, along with the milk and cream. Mix until thoroughly combined.
Spinach Quiche
- Melt the butter in a frypan over medium heat. Add the spinach and season with salt and pepper. Saute for 1 minute, until just wilted.
- Divide the spinach among the pastry casings.
Mediterranean Quiche
- Divide the semi-dried tomatoes, olives and crumbled feta among the pastry casings.
Corn and Onion Quiche
- Heat the olive oil in a saucepan over a medium low heat. Add the onions and sauté for 20-25 minutes, until browned and softened. Add the brown sugar and balsamic and cook for another 5 minutes.
- Divide the onion mix and corn kernels between pastry casings. Top with 2 cherry tomato halves
To Assemble
- Top each quiche with 1 teaspoon of cheese mix. Add 1 tablespoon of egg mix, the mixture should not quite come up to the top of the pastry casing. Sprinkle a crack of pepper over each quiche.
- Bake at 180 °C for 20-22 minutes, until golden brown on top.
I’m in love with this recipe for mini quiche right now. While the recipe looks complicated with a long list of steps, these quiches are actually really easy to make. They are also so much easier than making a full-sized quiche too. Adding to this, the quiches taste fabulous, they look amazing, and they make for the perfect party food. Did I mention also that they can be made in advance and freeze really well. What’s not to love about this recipe.
Below I give you a step by step guide for making 3 different flavored mini quiche, but once you not the formula and method to making these quiche, then then filling options are ultimately up to you as to what you add in.
Preparing the Pastry Dough
Start by placing the butter and water into the bowl of a stand mixer. On a low speed, mix until the butter starts to break down. Add the flour and salt and mix until just combined.
You may need to add more flour to the mixture. The dough should be only slightly sticky. If its too dry, a small splash of water may be added. Wrap the dough in cling film and refrigerate for 30 minutes
Making the Pastry Casings
Transfer the dough to a lightly floured surface and roll out the dough a thickness of 3mm. Use an 8cm circle cutter to cut out 30 rounds of pastry.
You will need three x 12 cup muffin trays. Lightly grease each muffin tray with spray oil and then press a pastry round into each muffin cup. Use your fingers to press down and ensure no air is trapped underneath. Refrigerate the pastry casings for at least 30 minutes while you prepare the filling ingredients.
Normally when baking a pastry casing you need to blind bake the casing separately before filling. As these quiches are so small, you don’t need to blind bake these casings. Once made they can be simply filled and baked as is.
Filling Ingredients
This mini quiche recipe gives you 3 flavors for fillings. You can multiply quantities of a filling type if you would prefer to just make one flavor. Once the fillings have been added to each pastry casing, they are topped with a cheese mix and then an egg mix.
- The cheese mix is made by combining grated gruyere and cheddar cheese. Ensure you use finely grated cheese for this. Other cheeses such as parmesan and mozzarella could also be used in the cheese mix.
- The egg mix is created by whisking together eggs, cream and milk.
Both the cheese and egg mix can be made in advanced and then refrigerated until needed.
Spinach Mini Quiche
To make the spinach filling start by melting some butter in a frypan over medium heat. Add in the spinach and season with salt and pepper. Sauté the spinach for 1 minute, until just wilted.
Divide the spinach among 10 of the pastry casings.
Mediterranean Mini Quiche
Finely chop semi-dried tomatoes and olives. Divide the tomatoes and olives among 10 pastry casings and crumble a small amount of feta on top of each casing.
Some supermarkets will sell olives and semi-dried tomatoes already pre-chopped. These work great and can be a good timesaver when preparing these quiche.
Corn and Onion Mini Quiche
Start by peeling and slicing one onion. Add the onion to a saucepan with a tablespoon of olive oil. Heat on a medium-low heat for about 20-25 minutes, stirring occasionally, until the onion has browned and softened. Add in some brown sugar and balsamic vinegar and continue to cook for another 5 minutes on medium heat.
Take half a corn cob and remove the husk. Use a sharp knife to remove the kernels from the cob (see here for how to).
Divide the onion and corn kernels between the pastry casings. Top each casing with a cherry tomato that has been cut in half.
To Assemble
To each pastry casing, add a teaspoon of cheese mix on top of the filling. Add approximately 1 tablespoon of egg mix to the top of each quiche. The egg mixture should stop just short of the top of the pastry casing.
Transfer the egg mixture to a sauce bottle. Using a sauce bottle to add the egg mixture will allow you to get into all the gaps, will help you to not overfill each casing and will make for a virtually mess free process when filling.
Take the filling quiches and bake them at 180 °C for 20-22 minutes. You are looking for a golden-brown coloring on top. Remove the quiches from the oven and leave to cool for 10 minutes in the muffin trays before transferring to a wire rack.
These mini quiche are best eaten warm. The quiche keep perfectly in the fridge for 3-4 days. Reheat at 180 °C for 5 minutes. The quiche may also be frozen too.
Recipe Notes
Here are some notes that may assist you when making these quiche
- Store-bought shortcrust pastry can be used as a substitute for making your own pastry if needed (although homemade will always have a better flavor)
- I use an 8cm round cookie cutter. You could also potentially use a glass if you can’t find a cutter in the right size
- You only need such little quantity of filling in each quiche. Try not to overfill them when adding in the filling ingredients.
- You may have leftover egg mixture. Grease a ramekin and bake with the remaining filling ingredients for an omelette type snack.
- Use your imagination as to other potentially filling options.
