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Mini Quiche
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This mini quiche recipe offers a variety of delicious fillings, from classic Quiche Lorraine to Mediterranean. With a flaky crust and creamy filling, these individual quiches make the perfect bite-sized appetizer or snack. Easy to make and customizable to suit any taste preference.
Ingredients
Servings:
24
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Quiche Filling
Quiche Lorraine (makes 24)
Spinach & Cheese (makes 24)
Mushroom (makes 24)
Mediterranean (makes 24)
Steps
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Notes
1. Quiche crust - if you're in Australia, use the square frozen shortcrust pastry sheets. If you're in the US or Canada, use what's sold as "pie crusts" in the fridge section (you'll need 2 boxes).
OR make your own! You'll need 2 batches of this homemade quiche crust.
2. Cheese -any melting cheese will work just fine here. Cheddar, tasty, Colby, gouda, Monterey Jack - I've used all of these with great success. I've listed gruyere and Swiss simply because they melt exceptionally well and have great flavour - I think they're the the best for quiche!
3. Cutting rounds - I use a scone cutter. You can also use a glass or, if you can't find anything the right size, use a large tuna can - it's the perfect size! (Emptied and clean VERY well!)
4. Filling quantities - quite hard to get the quantity 100% right because so little is used in each!! I've erred slightly on the side of caution in case your rounds are slightly larger so your quiche is slightly deeper.
You'll probably also have a bit of egg mixture leftover too. Just grease a ramekin and bake with remaining Filling for a crustless quiche, or make extra mini quiche using leftover pastry. For for a really quick option, make scrambled eggs or an omelette!
5. Storage -keeps perfectly in the fridge for 3 to 4 days, reheat 5 minutes in the oven at 180C/350F. They freeze perfectly too - reheat from frozen 12 minutes at 180C/350F.
6. Nutrition per quiche.
OR make your own! You'll need 2 batches of this homemade quiche crust.
2. Cheese -any melting cheese will work just fine here. Cheddar, tasty, Colby, gouda, Monterey Jack - I've used all of these with great success. I've listed gruyere and Swiss simply because they melt exceptionally well and have great flavour - I think they're the the best for quiche!
3. Cutting rounds - I use a scone cutter. You can also use a glass or, if you can't find anything the right size, use a large tuna can - it's the perfect size! (Emptied and clean VERY well!)
4. Filling quantities - quite hard to get the quantity 100% right because so little is used in each!! I've erred slightly on the side of caution in case your rounds are slightly larger so your quiche is slightly deeper.
You'll probably also have a bit of egg mixture leftover too. Just grease a ramekin and bake with remaining Filling for a crustless quiche, or make extra mini quiche using leftover pastry. For for a really quick option, make scrambled eggs or an omelette!
5. Storage -keeps perfectly in the fridge for 3 to 4 days, reheat 5 minutes in the oven at 180C/350F. They freeze perfectly too - reheat from frozen 12 minutes at 180C/350F.
6. Nutrition per quiche.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories743kcal37%
-
Fat55g2%
-
Saturated Fat26g1%
-
Carbohydrates51g2%
-
Fiber2g0%
-
Sugar3g0%
-
Protein25g1%
-
Cholesterol175mg8%
-
Sodium728mg36%
Percent Daily Values are based on a 2,000 calorie diet.