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Home Finger Food

Mini Quiche – 4 ways!

By:Nagi
Published:27 Sep '19Updated:3 Jun '21
117 Comments
Recipe v Video v Dozer v

Mini Quiche are the perfect finger food for passing around at parties. They’re easy to make, perfect for make ahead and freezing, economical, and they look as great as they taste!! Choose from 4 Mini Quiche recipes – Quiche Lorraine, Spinach & Cheese, Mushroom and Mediterranean, or make your own combo.

So don’t pay a fortune for bland frozen mini quiche…make them at home!

Overhead photo of mini quiches, ready to be eaten

Mini Quiche

Mini Quiche are literally the perfect finger food:

  • small enough to eat with one hand (while the other is clutching a wine glass like it’s your life line);

  • no need for toothpicks, mini napkins;

  • mess free food – no risk of sauce dribbling down your new white silk top;

  • can be made 2 to 3 days ahead, kept in the fridge or frozen then reheated;

  • they look adorable – and impressive!

  • customisable – so you can cater for the vegetarians, bacon monsters and artichoke queens; and

  • and most importantly – they taste even better than they look.

Quiche Lorraine and Mushroom mini quiche - terrific finger food!

Choose your Mini Quiche!

In the spirit of how customisable these are, today I’m sharing FOUR different versions:

  • Quiche Lorraine – the mini version of the classic Quiche Lorraine, made with bacon and eschallots;

  • Mushroom – filled with garlic sautéed mushroom then topped with slices;

  • Garlic Spinach – spinach sautéed in garlic butter (seriously good!); and

  • Mediterranean – olives, sun dried tomato, peppers and feta (because I had so much left over from all the antipasto-ey type foods I’ve been sharing lately – like the Mediterranean Savoury Muffins and Sicilian Chicken Pasta!)

Garlic Spinach and Mediterranean Mini Quiche - finger food

What you need to make Mini Quiche

The 3 components of Mini Quiche are:

  1. The Filling options;

  2. The egg mixture;

  3. The pastry – I’m using store bought shortcrust pastry for convenience here (sold labelled as pie pastry for those of you in the US and Canada!), but you can make your own if you so choose. Use this homemade quiche crust pastry (there’s a video!).

Filling Options

Here’s what you need for the 4 filling options I’m sharing today. See below for an extensive list of other options!

Mini Quiche filling options

Preparing filling for Mini Quiche

Avoid undercooked and soggy quiche crusts by popping them in the oven for 5 minutes to give them a head start!

Mini Quiche Pastry Crust

One major difference between this recipe and almost every other recipe “out there” is that I do a quick 5 minute blind bake (ie baking empty shells) to give the pastry a head start:

a) the pastry is not raw or soggy: Most recipes will fill raw crust with egg and add ins, then bake in one go. Doing this means either semi-raw pastry with perfectly cooked filling, or if you bake for longer to cook the crust through, then the filling is overcooked. Avoid this problem by just giving the quiche crust a 5 minute head start in the oven; and

b) crisp rather than soggy Quiche Crust: 5 minutes is all it takes for a “skin” to form on the pastry which stops the egg mixture from sinking into the pastry which leads to soggy crusts!

What’s with the fork pricking??

This is to help stop the pastry from puffing up when it bakes – because I don’t bother to weight each one down with baking beads, like with traditional quiche crusts.?

How to make pastry for Mini Quiche

Mini quiche are literally the perfect finger food – one hand, two bites, mess free, make ahead!

And here’s how to put them together:

  • whisk up a simple egg and cream mixture (milk will do in a pinch, but cream makes it more luxurious!);

  • place a pinch of cheese in the quiche crust, top with Filling of choice then pour in egg mixture; and

  • bake for just 18 to 20 minutes, until the tops are light golden, the inside is set and cheesy (overcooked quiche filling is like overcooked scrambled eggs!).

How to make Mini Quiche

FAQ!

  • How long do Mini Quiche last in the fridge? 3 to 4 days, easy!

  • How long can you freeze them? My standard rule is 3 months, to ensure no loss of flavour.

  • How to reheat? 5 minutes at 180C/350F, or 12 minutes from frozen.

  • Do you prebake the pie crust? YES – for just 5 minutes. No need to use baking beads. Essential step to ensure the pastry cooks through properly and so it doesn’t go soggy.

  • Should mini quiche be served cold or warm? Better warm, but still super duper tasty at room temperature. I don’t recommend fridge cold!

Mini quiche in muffin tin, fresh out of the oven. BEST finger food ever!

Muffin tin recipe!

I like to use a normal muffin tin to make Mini Quiche. Some recipes call for patty cake pan (shallow rounded base) or mini muffin tins, but I find that standard muffin tins make the perfect size mini quiche.

The shape of them allows for fairly straight walls which holds in the filling, and they are perfect 2 bite size.

I find mini muffin tins too small – there’s too much pastry compared to filling – and patty cake pans too shallow.

Platter filled with canape finger food quiche

I’m not going to lie to you. While these are straightforward to make, they are a bit fiddly because you need to assemble lots of midget quiches.

And if I’m hosting a gathering where I’m making mains and desserts, it’s more likely that I’ll make dips or things for sharing that don’t require individual assembly, like Cheese & Garlic Crack Bread (still the single most requested food for parties!) rather than finger food like this.

But for special occasions, or if I’m wanting to impress, mini quiche is definitely something I break out.

Or if you’re the sort who secretly (or not so secretly) likes to be the person who brings the food that is the first to go at a gathering – then Mini Quiche is definitely for you (who me???) – Nagi x


Watch how to make it

More finger food options!

  • Smoked Salmon Appetizer Bites

  • Crispy Stuffed Mushrooms

  • Cocktail Meatballs with Sweet & Sour Dipping Sauce

  • Cheeseburger Party Meatballs

  • Chorizo Bites in Sweet & Spicy Sauce

  • Browse all Party Food – and don’t forget Cocktails!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Overhead photo of mini quiches, ready to be eaten

Mini Quiche

Author: Nagi
Finger Food
Western
4.94 from 30 votes
Servings24 pieces
Tap or hover to scale
Print
Recipe video above. Each filling below makes 24 mini quiches, so USE ONE FILLING. If you want to make more than 1, scale the filling recipe DOWN (use the slider below). A quick blind bake will ensure the pastry doesn't go soggy and it cooks through in the short time it takes for the filling to bake!

Ingredients

  • 3 sheets shortcrust pastry , thawed (20cm / 8" square) OR 2 boxes pie crusts (Note 1) OR 2 batches homemade quiche crust

Quiche Filling:

  • 3 eggs
  • 2/3 cup cream , heavy/thickened
  • 1/2 tsp salt
  • Pinch black pepper

Quiche Lorraine (makes 24):

  • 2 tsp (10g) butter
  • 150g (5 oz) bacon , finely chopped
  • 1/2 eschallot (shallot/French onion), finely diced
  • 1/3 cup (30g/1oz) swiss or gruyere cheese , shredded (Note 2)

Spinach & Cheese (makes 24):

  • 1 tbsp (15g) butter
  • 120g (4oz) baby spinach , sliced 1/2cm / 1/5" thick
  • 1 garlic clove , minced
  • 1/2 cup (50g/2oz) swiss or gruyere cheese , shredded (Note 2)

Mushroom (makes 24):

  • 1 tbsp (15g) butter
  • 1 clove garlic , minced
  • 100g (4 oz) mushrooms , finely chopped
  • 8 mushrooms , small, sliced (decorating)
  • 1/2 cup (50g/2oz) swiss or gruyere cheese , shredded (Note 2)
  • 1 tbsp chopped chives

Mediterranean (makes 24):

  • 1/4 cup green olives , finely chopped
  • 1/4 cup sun dried tomatoes , finely chopped
  • 30g (1 oz) fetta , crumbled
  • 1/4 cup (25g/1oz) swiss or gruyere cheese , shredded (Note 2)

Instructions

Quiche pastry:

  • Preheat oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil.
  • Cut 24 rounds out of pastry using a 7.5 - 8cm / 3- 3.25" cutter. (Note 3)
  • Press into muffin tin, making sure there's no air underneath the pastry.
  • Prick the base 4 times with a fork, then bake for 5 minutes JUST until a skin partially forms on surface of pastry. CHECK at 4 minutes - if pastry is bubbling, press back down.
  • Remove from oven and let cool - pastry should be partially cooked on surface only.

Quiche Lorraine:

  • Melt butter over medium high. Cook bacon for 2 minutes, then add eschallots and cook until bacon is light golden. Transfer to bowl.
  • Place pinch of cheese in quiche crust, top with 1 teaspoon bacon mixture then 1 tbsp egg mixture - fill to top.

Spinach:

  • Melt butter over medium high. Add garlic, sauté 20 seconds. Add spinach and cook for 1 minute until just wilted, then transfer to bowl.
  • Place pinch of cheese in quiche crust, top with 1 teaspoon of spinach then 1 tbsp egg mixture - fill to top.

Mushroom:

  • Melt butter over medium high. Add garlic, sauté 20 seconds. Add chopped mushrooms and cook for 2 minutes until mushroom is starting to go golden on edges, then transfer to bowl.
  • Place pinch of cheese in quiche crust, top with 1 teaspoon cooked mushrooms then 1 tbsp egg mixture - fill to top. Top with 1 or 2 slices mushrooms.

Mediterranean:

  • Antipasto Mix: Toss the olives, sun dried tomatoes and feta together.
  • Place pinch of cheese in quiche crust, top with 1 heaped teaspoon Antipasto Mix, then 1 tbsp egg mixture - fill to top.

Baking:

  • Bake 20 minutes at 180C/350F until surface is light golden. They will puff, then sink.
  • Sprinkle Mushroom quiche with fresh chives. Serve warm!

Recipe 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.

Nutrition Information:

Calories: 78cal (4%)Carbohydrates: 1gProtein: 3g (6%)Fat: 7g (11%)Saturated Fat: 4g (25%)Cholesterol: 40mg (13%)Sodium: 115mg (5%)Potassium: 29mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 189IU (4%)Vitamin C: 1mg (1%)Calcium: 63mg (6%)Iron: 1mg (6%)
Keywords: finger food, Mini quiche
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

When I was threatening to put blush on him, but the joke ended up on me when he licked it….ever tried using a wet brush to apply your make up?? It doesn’t work!

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117 Comments

  1. Lyn says

    September 9, 2021 at 11:32 am

    Wow how fantastic are these mini quiches.perfect for my lockdown high tea on zoom tomorrow..

    Reply
    • Nagi says

      September 9, 2021 at 7:26 pm

      Nice idea Lyn! Enjoy!!! N x

      Reply
  2. kathleen regan says

    August 7, 2021 at 6:04 am

    Oh, these were a massive fail, only because I didn’t know what I was doing. For future reference, I live in US, so I did use the popular ready to bake crusts. There wasn’t nearly enough crust for 24 quiche. Plus I thought although the flavor of ingredients was nice, spinach, feta, and a sprinkle of bacon bits, the crust was nasty. It’s heavy, doughy and didn’t blind bake very well at all. As a result, the quiche stuck to the muffin pan, It wasn’t what I’d planned. To salvage, I used the remaining crust and made a single quiche, using a glass pie plate. That worked but the crust was still not good. Next time I will make it fresh. Lesson learned. BTW, they looked gross but were still edible, if a little wonky.

    Reply
    • Nagi says

      August 7, 2021 at 10:43 am

      Hi Kathleen, sorry to hear you had issues here – I do prefer to make fresh crust for this reason. I hope you try them again with homemade quiche crust!! N x

      Reply
  3. Tammy says

    May 30, 2021 at 12:31 pm

    Hi Nagi, love your work. Long time follower, first time commenter. Can’t wait to try these too but I’m wondering where to find the “over 10 more filling options”.

    Reply
  4. Lubna says

    May 21, 2021 at 11:46 am

    5 stars
    Hi Nagi
    Just wanted to say a big THANK YOU!! for your quick and easy recipes. I’ve tried this recipe before and it was a great hit with everyone. In fact all your recipes are great. Thank you for taking the time and sharing your great tips and advice too, it makes everything so simple to follow. I’m sure you must try and test each individual recipe, so there must be so much hard work and effort behind the scenes!
    All the best with your continued cooking and wishing you wonderful success in the future!

    Reply
  5. Ann says

    May 17, 2021 at 10:13 am

    Could you use Puff Pastry instead of Shortcrust? If so would you still need to blind bake?

    Reply
    • Nagi says

      May 18, 2021 at 1:02 pm

      Hi Ann, you can use4 puff but won’t need to blind bake here – N x

      Reply
  6. Kate says

    April 11, 2021 at 8:41 pm

    Love this recipe. Made them again for my son while he is at home on holidays. Can heat them up in the air fryer 👍

    Reply
  7. Sanaz says

    April 2, 2021 at 12:54 pm

    Which kind of Bacon is preffered to use

    Reply
    • Nagi says

      April 3, 2021 at 12:03 pm

      Any kind of rasher bacon, bacon bits or even prosciutto works fine here! N x

      Reply
  8. Kirsten says

    March 7, 2021 at 11:26 am

    5 stars
    So delicious!
    Is there any reason you couldn’t blind bake the pastry the day before to save cooking time on the day? Thanks

    Reply
  9. Aili says

    February 24, 2021 at 11:58 am

    I loved the Mediterranean mini quiches! Could I use the filling and make a regular size quiche?

    Reply
  10. Aili says

    February 24, 2021 at 11:49 am

    5 stars
    I loved the Mediterranean mini quiche recipe! Could I use the same filling to make a regular size quiche? Thanks!

    Reply
  11. Karen says

    February 18, 2021 at 12:28 am

    Could I make a crustless version?

    Reply
    • Nagi says

      February 18, 2021 at 5:27 pm

      Of course! https://www.recipetineats.com/crustless-quiche-ham-and-cheese/ N x

      Reply
  12. BJ says

    February 15, 2021 at 12:18 pm

    I made the mini quiche and they are absolutely delicious. They are a must have for any brunch or church function. I made three varieties and I liked the bacon loraine the best but all went like hot cakes.

    Reply
  13. Dede says

    January 17, 2021 at 6:14 pm

    5 stars
    Thank you again for a fantastic recipe..! Glad you and Dozer are out of lockdown👏I made with some veg I needed to use up with leftovers.. bacon
    , mushroom, zucchini & scallions…My husband couldn’t wait for his lunch tomorrow 😉he Raved!! The heads up on pastry was key!

    Reply
  14. Elena says

    January 5, 2021 at 7:07 pm

    Hi Nagi,
    Yet another amazing recipe, thank you.
    If I use puff pastry would you blind bake for 5 mins?

    Reply
  15. Mocha says

    December 16, 2020 at 1:37 am

    5 stars
    Great brunch food!

    Reply
  16. Caroline says

    October 17, 2020 at 4:40 pm

    5 stars
    Hi Nagi,
    The spinach quiche came out wonderfully. Only one small note, I had only one muffin tin, so I had to make them in two batches. I sprayed the tin with oil , but it didn’t prevent the quiche from sticking to the tin, and had to use a knife to get them out, so the with the other batch I used melted butter, and they came out easily.
    ❤️

    Reply
  17. Elaine Li says

    September 12, 2020 at 9:25 am

    Hi Nagi!! Do you think I could use puff pastry instead of short crust? thank you xx

    Reply
    • Nagi says

      September 12, 2020 at 2:59 pm

      Yes 100% Elaine! N x

      Reply
      • Elaine Li says

        September 13, 2020 at 8:45 am

        Thanks for the quick reply!! Should I still do the blind bake?

        Reply
  18. Joan o'Connor says

    August 4, 2020 at 11:20 pm

    5 stars
    well I’ve no idea what these taste like. Made dozens of them for a party last Christmas, Not a one left by the time I came back with the turkey, literally 2 minutes later. Hence the 5 stars.

    Reply
  19. Margaret says

    July 14, 2020 at 7:44 am

    Hi Nagi, Made these for a party last weekend, I used a scone cutter but thought the cases were to small so made a second lot and doubled the filling. Friends gave them 12/10. Delicious
    P.S. the smaller cases weren’t wasted I turned them into custard and apple tarts
    Thanks Nagi

    Reply
  20. Katrina says

    July 7, 2020 at 2:03 pm

    5 stars
    Perfect party treats, easy and delicious.
    Thank you Recipetineats

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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