These tender mini quiches are ideal for breakfast, brunch, or an antipasti platter. Baked in a standard muffin tin, they make delightful two-bite portions. I like to use a combination of cheeses: a soft, melting cheese such as Fontina or Asiago cut into small dice, paired with a finely grated hard cheese like Pecorino or Parmesan for depth of flavor.
Fresh herbs add color and brightness. I typically stir in chopped parsley and basil, but chopped spinach works well too. For extra savory notes, consider adding browned diced pancetta or finely chopped sundried tomatoes. You can line the muffin tins with either homemade shortcrust pastry or store-bought puff pastry—both produce tender, flaky mini quiches.
Buon Appetito!
Deborah Mele
Mini Quiche Appetizers
Makes About 12
15 minutes
20 minutes
35 minutes
These mini quiches are simple to prepare and very adaptable—swap in herbs, cheeses, or add-ins to suit your taste.
Ingredients
- 1 package frozen puff pastry (thawed) or equivalent homemade shortcrust
- 1 1/2 cups diced soft melting cheese (Fontina or Asiago)
- 1 cup grated Parmesan or Pecorino cheese
- 1/2 cup finely chopped parsley (or a mix of basil and parsley)
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream
- 1/2 cup milk
- 4 medium eggs
Instructions
- If using frozen puff pastry, thaw it according to package instructions. Roll the pastry on a lightly floured surface and cut circles large enough to line the bottoms and sides of each muffin cup.
- Preheat the oven to 375°F (190°C).
- Press the pastry circles into the muffin tin to form little shells. If desired, gently prick the bottoms with a fork. Bake the lined shells for about 5 minutes to set the pastry, then remove and let cool slightly.
- Evenly divide the diced melting cheese, grated cheese, and chopped herbs among the pastry-lined cups. For variations, add small amounts of browned pancetta, sautéed vegetables, or chopped sun-dried tomatoes at this stage.
- In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until combined and slightly frothy.
- Pour the egg mixture into each shell, filling to just over half full to allow for gentle puffing during baking.
- Bake in the preheated oven until the custard is set and the tops are lightly golden, about 15 minutes. Cooking time may vary slightly depending on oven and muffin tin size.
- Allow the mini quiches to cool to room temperature before removing from the tin and serving. They are delicious warm or at room temperature.
Nutrition Information:
Yield: Makes about 12
Serving Size: 2 each
Amount Per Serving (approx.):
Calories: 386
Total Fat: 32g
Saturated Fat: 18g
Cholesterol: 195mg
Sodium: 629mg
Carbohydrates: 8g
Protein: 17g
Did you make this recipe?
Share your feedback or a photo to let others know how your mini quiches turned out.