What pastry works best for the mini quiche cups?

Ready-rolled shortcrust pastry is ideal for a crisp, flaky base that holds the filling well in mini muffin tins.

Can these quiche cups be made ahead of time?

Yes, they can be prepared in advance and served at room temperature or gently reheated before serving.

Combining whole milk and heavy cream in the filling helps create a smooth, rich texture.

This version is vegetarian, but adding bacon, ham, or smoked salmon can introduce non-vegetarian variations.

Fresh parsley or chives sprinkled on top enhance flavor and add a fresh, vibrant touch.

Yes, substituting with gluten-free pastry allows the dish to accommodate gluten sensitivities.

Bite-sized colorful mini quiches perfect for parties brunches or festive gatherings featuring a creamy filling and a crisp crust.

I have always found these mini quiche cups to be a crowd-pleaser especially at holiday gatherings where everyone enjoys bite-sized treats.

Crust: 1 sheet (225 g) ready-rolled shortcrust pastry
Filling: 4 large eggs 120 ml (½ cup) whole milk 60 ml (¼ cup) heavy cream 100 g (1 cup) grated cheddar cheese 60 g (½ cup) diced red bell pepper 60 g (½ cup) chopped spinach (fresh or thawed and squeezed dry) 30 g (¼ cup) sliced green onions 1 clove garlic minced ½ tsp salt ¼ tsp ground black pepper ¼ tsp ground nutmeg (optional)
Topping (optional): 2 tbsp chopped fresh parsley or chives

Preheat oven:: Preheat the oven to 180°C (350°F) Grease a 24-cup mini muffin tin
Prepare crust:: Roll out the pastry and cut into 24 rounds (about 5 cm / 2 in diameter) using a cookie cutter or glass Press each round into the muffin tin cups to form a base
Make filling:: In a mixing bowl whisk together eggs milk and cream until smooth Stir in cheese bell pepper spinach green onions garlic salt pepper and nutmeg
Fill cups:: Spoon the filling evenly into the pastry-lined cups filling each about ¾ full
Bake:: Bake for 18–20 minutes or until the filling is set and the tops are lightly golden
Cool:: Remove from the oven and let cool for 5 minutes before removing from the tin
Garnish:: Sprinkle with fresh herbs before serving if desired

These mini quiches always bring my family together especially during the holidays when everyone enjoys sharing their favorite toppings.

Mini muffin tin (24-cup) Mixing bowl Whisk Small cookie cutter or glass Spoon

Contains Eggs Milk (dairy) Wheat (gluten) If using store-bought pastry always check labels for allergens

Calories 70 Total Fat 4.5 g Carbohydrates 4 g Protein 3 g per quiche cup

Enjoy these festive mini quiche cups fresh from the oven for the perfect bite-sized delight.

→ What pastry works best for the mini quiche cups?: Ready-rolled shortcrust pastry is ideal for a crisp, flaky base that holds the filling well in mini muffin tins.
→ Can these quiche cups be made ahead of time?: Yes, they can be prepared in advance and served at room temperature or gently reheated before serving.
→ How can I make the filling creamier?: Combining whole milk and heavy cream in the filling helps create a smooth, rich texture.
→ Are there vegetarian options for this dish?: This version is vegetarian, but adding bacon, ham, or smoked salmon can introduce non-vegetarian variations.
→ What herbs complement these mini quiche cups?: Fresh parsley or chives sprinkled on top enhance flavor and add a fresh, vibrant touch.
→ Can I use gluten-free pastry for this dish?: Yes, substituting with gluten-free pastry allows the dish to accommodate gluten sensitivities.