Crafting these delectable mini quiches requires just a handful of straightforward ingredients. The magic truly happens when these simple components come together to create something extraordinary. Here’s what you’ll need to gather:

• Puff Pastry: This is our star ingredient and ultimate time-saver! You’ll typically find it in the freezer aisle of your grocery store, usually near pie crusts and other frozen desserts. Most brands, like Pepperidge Farm, come with two sheets per box. The key is to let it thaw just until it’s pliable enough to unfold and cut, but still cold to the touch. This cold temperature is crucial for those beautiful, flaky layers. Don’t worry if you have a few extra squares; they can be refrozen for another time or transformed into delightful treats like baked brie bites with jam.
• Eggs: Large eggs are the foundation of our creamy quiche filling. They provide structure and richness to the custard.
• Heavy Cream: For that truly luxurious, velvety texture in your quiche filling, heavy cream is essential. My personal preference is a ratio of ½ cup of heavy cream for every 6 large eggs. This proportion strikes the perfect balance, ensuring a rich, custardy filling without it feeling overly heavy. If heavy cream isn’t available, half-and-half makes an excellent substitute, offering a similar creaminess. While milk can be used, keep in mind that your quiches might be slightly less rich and creamy in texture.
• Salt and Pepper: Simple yet vital for seasoning the egg mixture. These humble ingredients bring out all the flavors and ensure your quiches aren’t bland.
• Assorted Fillings: This is where you can truly make the recipe your own! From classic combinations to creative concoctions, the possibilities are endless. Scroll down to our “Creative Filling Ideas” section for a wealth of inspiration and my favorite mix-and-match suggestions.

For precise measurements and full instructions, please refer to the comprehensive recipe card at the bottom of this article.

You’ll be amazed at how straightforward it is to create these delightful mini quiches. If you can open a box of frozen puff pastry, you’re well on your way to baking success! Follow these simple steps for perfectly puffed and golden quiches every time.

1. Prep the Puff Pastry. Begin by lightly flouring your clean work surface. Carefully unfold the thawed puff pastry sheets. Using a sharp knife or pizza cutter, cut each sheet into 9 equal squares. This should give you 18 squares in total from a standard 2-sheet package. If your kitchen tends to be warm, a quick tip is to slide these cut squares onto a baking sheet and pop them into the refrigerator for a few minutes. This brief chill helps the buttery layers stay distinct and prevents excessive shrinkage during baking, ensuring a beautiful, flaky crust.

2. Prepare the Egg Mixture. In a medium-sized bowl, whisk together the eggs, heavy cream, chopped fresh chives, salt, and pepper until well combined and slightly frothy. For ultimate convenience and mess-free pouring later, I highly recommend transferring this egg mixture into a liquid measuring cup with a spout. This makes filling the delicate pastry cups a breeze.
3. Fill and Bake. Now for the fun part! Gently press one square of puff pastry into each cup of a standard 12-cup muffin pan. Allow the edges of the pastry to hang slightly over the top of each muffin cup – this creates a beautiful, rustic look and provides extra crispness. Next, add about a tablespoon of your chosen fillings to each pastry cup. Don’t overfill! Finally, carefully pour the whisked egg mixture over the fillings, filling each cup approximately three-quarters full.
4. Preheat your oven to 400°F (200°C). Once preheated, bake the mini quiches for 15 to 20 minutes. Keep an eye on them; they are ready when the puff pastry is beautifully puffed up and golden brown, and the egg custard is set in the center.

5. Cool and Serve. Once baked, remove the muffin pan from the oven. Let the mini quiches cool in the pan for about 5 to 10 minutes. This cooling period is essential as it allows them to firm up slightly, making them much easier to remove without breaking. After cooling, gently trace around the edges of each quiche with a small, sharp knife to loosen them. They should then slide out effortlessly. Serve your delicious mini quiches warm, or at room temperature – they are equally delightful either way!

Creative Filling Ideas for Mini Quiches

The true brilliance of this mini quiche recipe lies in its incredible adaptability. Think of your favorite omelette or scrambled egg combinations, and chances are, they’ll be fantastic in a quiche! Instead of mixing all your chosen fillings into the egg mixture directly, a smart approach is to add your fillings right into the individual puff pastry cups first, and then pour the egg mixture over the top. This method allows you to create a variety of flavors within a single batch, making these perfect for feeding a crowd with diverse tastes, or simply for using up those delightful odds and ends lingering in your fridge.

A crucial tip for achieving the perfect balance of eggs to filling: aim for about 1 to 2 tablespoons of fillings per muffin cup. This “sweet spot” ensures that your quiches are flavorful and substantial without being overloaded, allowing the creamy egg custard to shine.

Here are some of my all-time favorite mix-and-match combinations, including the ones beautifully pictured throughout this article, plus a few more to spark your culinary imagination:

• Red Pepper and Cheddar: The sweet crispness of diced red peppers perfectly complements the sharp, savory notes of cheddar cheese. A vibrant and classic combination.
• Ham and Cheddar: A timeless favorite! The salty, smoky goodness of diced ham pairs wonderfully with creamy cheddar, creating a hearty and satisfying bite.
• Broccoli and Cheddar: Earthy, tender broccoli florets (steamed or blanched slightly first) combine with cheddar for a wholesome and flavorful option that’s always a hit.
• Ham, Feta, and Scallions: For a burst of Mediterranean-inspired flavor, this combo offers salty feta, savory ham, and the fresh, subtle oniony kick of scallions.
• Spinach and Mushroom: Sauté finely chopped spinach and mushrooms until all their moisture is released, then blot thoroughly before adding to the cups. The earthy flavors are a match made in heaven.
• Bacon and Swiss: Crispy, crumbled bacon paired with nutty, melted Swiss cheese for a rich and deeply savory experience.
• Caramelized Onion and Gruyere: A sophisticated choice! Slow-cooked, sweet caramelized onions and the complex, rich flavor of Gruyere cheese create an irresistible combination.
• Sun-dried Tomato and Goat Cheese: Tangy goat cheese and intensely flavored sun-dried tomatoes offer a delightful contrast and a gourmet touch.

Remember, you can truly use any cheese or filling combination you adore. Just one important note: if you’re using vegetables that release a lot of moisture as they cook, such as spinach, mushrooms, or fresh tomatoes, it’s best to give them a quick sauté beforehand. Cook them down until most of their liquid has evaporated, then blot away any remaining excess moisture with a paper towel. This prevents your quiches from becoming soggy and ensures a perfectly set custard.

Make-Ahead, Storage, and Freezing Tips

These mini quiches are fantastic for meal prep and entertaining, thanks to their incredible make-ahead and storage versatility. Planning your brunch or breakfast has never been easier!

To Make Ahead: You can prepare the egg mixture and your chosen fillings up to 1 day in advance. Simply store them separately in airtight containers in the refrigerator until you’re ready to assemble and bake. For an even greater head start, you can cut the puff pastry squares and fit them into your muffin tin. Then, freeze the entire lined tin (unbaked) until solid. When you’re ready to bake, there’s no need to thaw the pastry-lined tin! Just pull it straight from the freezer, add your desired fillings and the prepared egg mixture, and bake as directed, potentially adding a few extra minutes to the baking time to account for starting from frozen. This method is a lifesaver for busy mornings.

To Store Leftovers: Allow your baked mini quiches to cool completely to room temperature. This is important to prevent condensation that can make the pastry soggy. Once cool, transfer them to an airtight container and store them in the refrigerator for up to 3 days. To reheat, the oven is your best friend for maintaining that flaky crust: warm them in a 325°F (160°C) oven for about 8–10 minutes, or until heated through. If you’re in a hurry, a quick pop in the microwave for 20–30 seconds per quiche will do the trick, though the pastry won’t be as crisp.

To Freeze Baked Quiche: Mini quiches freeze beautifully, making them ideal for having a stash of quick breakfasts or snacks. First, ensure they are completely cool after baking. Then, transfer the cooled quiches to a baking sheet, making sure they aren’t touching, and freeze them until they are solid. Once frozen, you can transfer them to a freezer-safe bag or container, removing as much air as possible, and freeze for up to 2 months. To reheat from frozen, place them directly into a preheated 350°F (175°C) oven for approximately 15 minutes, or until they are warmed through and the pastry is crisp again. A crucial piece of advice for freezing: I recommend avoiding very watery fillings like fresh tomatoes or zucchini if you plan to freeze your quiches. These ingredients tend to release a lot of liquid as they thaw, which can unfortunately make your beautiful puff pastry soggy.

What to Serve Alongside Mini Quiche

Mini quiches are incredibly versatile and pair wonderfully with a variety of side dishes, whether you’re serving them for a light breakfast, a hearty brunch, or even as an appetizer. Here are some delightful accompaniments to complete your meal:

• Fruit Salad with Honey-Lime Dressing: A refreshing and light option, the sweetness and tang of a fresh fruit salad beautifully complement the savory quiches.
• Sheet Pan Pancakes: For a more substantial brunch, these easy-to-make pancakes offer a classic breakfast pairing that can feed a crowd with minimal fuss.
• Strawberry Scones or Glazed Lemon Blueberry Scones: A lovely sweet pastry provides a delightful contrast to the savory quiche.
• Pecan Sticky Buns: Indulgent and delicious, these sweet, sticky buns are a perfect treat to serve alongside.
• Cranberry Orange Muffins or Blueberry Muffins with Crumb Topping: Soft, fruity muffins add another dimension of flavor and texture to your spread.
• Extra Crispy Roasted Potatoes: For a heartier side, these golden, crispy potatoes are a savory match for any breakfast or brunch item.
• Simple Green Salad: A light, fresh green salad with a vinaigrette dressing can cut through the richness of the quiche, adding a touch of freshness.

Course: Breakfast, Brunch, Appetizer

Author: Kelly Senyei

Prep Time: 25 mins

Cook Time: 20 mins

Total Time: 45 mins

Yields: 12 servings

Print Recipe

Ingredients

• 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed but cold
• 6 large eggs
• ½ cup heavy cream
• 2 teaspoons chopped fresh chives
• ½ teaspoon kosher salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• Assorted fillings: diced ham, shredded cheese (cheddar, Swiss, feta, Gruyere), chopped spinach (sautéed and blotted), chopped bell peppers, chopped cooked bacon, sautéed mushrooms, caramelized onions, sun-dried tomatoes, etc.

Instructions

1. Preheat the oven to 400°F (200°C). Prepare a standard 12-cup muffin pan by lightly greasing it or lining with paper liners.
2. In a large bowl, whisk together the eggs, heavy cream, chives, ½ teaspoon kosher salt, and ¼ teaspoon pepper until well combined. For easier pouring, you may transfer this mixture to a liquid measuring cup.
3. Lightly flour your work surface, then carefully unfold the puff pastry sheets. Using a sharp knife or pizza cutter, cut each sheet into 9 equal squares. You will have 18 squares in total.
4. Place one puff pastry square into each cup of the prepared muffin pan, gently pressing it firmly into the bottom and sides. Allow the edges to hang slightly over the sides of each cup. (You will have 6 extra squares, which can be wrapped tightly and frozen again for future use.)
5. Add about 1 tablespoon of your preferred fillings (such as diced ham, shredded cheese, or pre-sautéed spinach) into each pastry-lined muffin cup.
6. Carefully spoon or pour the egg mixture over the fillings in each cup, filling them approximately three-quarters full.
7. Bake the mini quiches for 15 to 20 minutes, or until the eggs are completely set, the puff pastry is beautifully puffed and golden brown, and the filling is cooked through.
8. Remove the muffin pan from the oven and let the mini quiches cool in the pan for 5 to 10 minutes. This helps them firm up and makes removal easier. Gently trace around the edges of each quiche with a small, sharp knife to release them, then carefully lift them out and serve warm or at room temperature.

Kelly’s Notes

• Customization: Feel free to experiment with your favorite ingredients! Just remember to pre-cook and blot any high-moisture vegetables (like spinach or mushrooms) to prevent soggy quiches.
• Make-Ahead: The egg mixture and fillings can be prepared a day in advance. Unbaked puff pastry squares can also be frozen in the muffin tin and baked from frozen (add extra baking time).
• Reheating: For best crispness, reheat baked quiches in a 325°F oven for 8-10 minutes. Microwave for a quick warm-up, but the crust won’t be as flaky.
• ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

(Nutritional values are approximate and may vary depending on exact ingredients and portion sizes.)

• Calories: 66 kcal
• Carbohydrates: 0.5 g
• Protein: 3 g
• Fat: 6 g
• Saturated Fat: 3 g
• Polyunsaturated Fat: 1 g
• Monounsaturated Fat: 2 g
• Trans Fat: 0.01 g
• Cholesterol: 93 mg
• Sodium: 34 mg
• Potassium: 40 mg
• Fiber: 0.01 g
• Sugar: 0.4 g
• Vitamin A: 272 IU
• Vitamin C: 0.2 mg
• Calcium: 19 mg
• Iron: 0.4 mg

Did you try this recipe? Leave a comment below with your star rating!