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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.

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117 Comments

  1. Julie Pilon says

    August 13, 2023 at 12:33 am

    5 stars
    J’adore cette recette et je la fais plusieurs fois dans une année tellement c’est délicieux et facile à faire. J’en ai toujours de congelées pour dépanner, pour servir à mes invités ou simplement pour me faire plaisir au déjeuner. Merci!

    Reply
  2. Julie says

    July 1, 2023 at 10:38 pm

    5 stars
    They are perfect! Light and delicious, easy to reheat, and cooked just how they should. I prefer to prep them than buy them pre-made since I found this recipe.

    Reply
  3. Catherine Toole says

    June 23, 2023 at 3:26 am

    4 stars
    Hi I made these for a family get together. Tasted great but found the blind bake just made the sides of the pastry fall so continued without and seemed to get no soggy bottoms.

    Reply
  4. Cath says

    April 23, 2023 at 11:10 am

    Fabulous! So easy to make and everyone loved them.

    Reply
  5. Yuliana Nugraheni says

    March 15, 2023 at 9:09 pm

    Hi Nagi, is it ok to skip the cheese?

    Reply
  6. Gen says

    January 1, 2023 at 1:42 pm

    5 stars
    Thank you Nagi for another big hit! I made the spinach and cheese and Mediterranean mini quiches for a new years eve picnic last night, along with your guacamole and hummus recipes. I got endless compliments and they really were so delicious

    Reply
  7. Carol says

    December 7, 2022 at 4:04 pm

    5 stars
    Thanks for this recipe. I hadn’t cooked mini quiches in decades and came straight to your website for a reliable recipe …and wow they were a hit!

    Reply
  8. Donna says

    August 5, 2022 at 4:18 am

    5 stars
    Yummy!,

    Reply
  9. Gale Rogers says

    May 19, 2022 at 5:44 pm

    Is greasing the muffin tray necessary?

    Reply
    • Nagi says

      May 20, 2022 at 2:35 pm

      Yes Gale, otherwise they are hard to remove! N x

      Reply
  10. Michelle says

    May 5, 2022 at 6:47 pm

    Can I make this in a different pan? I don’t have a quiche dish but have baking dishes and a springform cake tin. Would any of these work?

    Reply
    • Nagi says

      May 6, 2022 at 3:09 pm

      These are mini ones Michelle – I make them in cupcake pans! N x

      Reply
  11. Carrie says

    April 17, 2022 at 10:29 pm

    5 stars
    These turn out great every time, thank you for the recipe! I subbed smoked gruyere for the quiche Lorraine’s and it’s also delicious. Can’t wait to make these again!

    Reply
    • Nagi says

      April 17, 2022 at 10:48 pm

      Oh yes smoked gruyere sounds amazing Carrie!! N x

      Reply
  12. LJ says

    April 3, 2022 at 6:36 am

    Did you use regular size or mini size muffin tin?

    Reply
    • Nagi says

      April 3, 2022 at 2:52 pm

      Regular size LJ! N x

      Reply
  13. Jenn says

    March 1, 2022 at 5:02 am

    Made these ahead for a baby shower and will be freezing. Thank you for the recipe. When reheating should I put them back in the muffin tins or will they hold their shape on their own? Thanks!!

    Reply
    • Nagi says

      March 1, 2022 at 7:40 pm

      They should hold their shape on their own Jenn! N x

      Reply
  14. Jane says

    January 4, 2022 at 11:20 am

    5 stars
    I made these for a New Year’s Eve party. I used leftover Christmas ham instead of bacon for the Quiche Lorraine and made the spinach one for the vegetarians. Both were excellent and gone in minutes. I’ve made a few of your recipes now, both sweet and savoury and they have all turned out perfectly each time. Such great detail in the recipes. Thank you.

    Reply
  15. Jane says

    January 4, 2022 at 7:43 am

    I made these for a New Year’s Eve party, using leftover Christmas ham for the quiche lorraine and also made spinach ones for the vegetarians. Both were excellent and gone in minutes. I’ve made a few of your recipes now, both savoury and sweet and all have turned out perfectly. Thank you.

    Reply
  16. Mel says

    December 13, 2021 at 12:49 pm

    Could I make these crustless?

    Reply
  17. Mary says

    December 11, 2021 at 7:25 pm

    5 stars
    Made these for a baby shower today, I had everyone there saying how delicious they were, the plate was cleared in minutes.
    I put caramelized red onion, bacon and spinach in them.

    Reply
  18. Janine dunne says

    November 27, 2021 at 9:51 am

    5 stars
    Thanks Nagi for a wonderful recipe. Have just made my second batch in a week and both have been perfect. I’ve found it easiest to transfer the egg mixture into a small jug and pour it into the cases. So easy and impressive!

    Reply
    • Nagi says

      November 27, 2021 at 10:37 pm

      That’s a great tip and makes them even easier for entertaining! N x

      Reply
  19. Elisha Medcalf says

    October 28, 2021 at 2:38 pm

    I failed epically lol. I used store bought pastry and blind baked like in the recipe, however, it still turned out terribly. I also found my oven to be too hot so the egg mixture was dry. It was my first time so hoping next time I do it, it’ll be better and I’ll make note of everything that went wrong.

    Reply
  20. Valerie Coffey says

    September 23, 2021 at 11:38 am

    How would you store them if you make them a day early? And would you reheat them in the muffin tins?

    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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