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Mini Quiche Recipe – 4 Easy Flavor Variations

Mini Quiche Recipe featuring four delicious flavor variations.Perfect for brunch, parties, and make-ahead meals.Flaky pastry, creamy filling, and easy preparation.

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Prep Time 20 minutes
Course Appetizer, Brunch
Cuisine French-inspired

Ingredients
  

Pastry

  • 3 sheets shortcrust pastry thawed
  • OR 2 boxes pie crusts
  • OR homemade quiche crust

Quiche Filling

  • 3 eggs
  • 2/3 cup heavy cream
  • 1/2 teaspoon salt
  • Pinch black pepper

Quiche Lorraine

  • 2 teaspoons butter
  • 150 g turkey ham finely chopped
  • 1/2 shallot finely diced
  • 1/3 cup shredded Swiss or Gruyere cheese

Spinach & Cheese

  • 1 tablespoon butter
  • 120 g baby spinach sliced
  • 1 garlic clove minced
  • 1/2 cup shredded Swiss or Gruyere cheese

Mushroom

  • 1 tablespoon butter
  • 1 garlic clove minced
  • 100 g mushrooms finely chopped
  • 8 small mushrooms sliced
  • 1/2 cup shredded Swiss or Gruyere cheese
  • 1 tablespoon chopped chives

Mediterranean

  • 1/4 cup green olives finely chopped
  • 1/4 cup sun-dried tomatoes finely chopped
  • 30 g feta cheese crumbled
  • 1/4 cup shredded Swiss or Gruyere cheese

Instructions
 

Prepare the Pastry

  • Preheat oven to 180°C (350°F) or 160°C fan-forced.
  • Lightly grease two standard muffin tins.
  • Cut 24 circles from the pastry using a 7.5–8cm cutter.
  • Press pastry rounds into muffin cups.
  • Prick each base four times with a fork.
  • Bake for 4–5 minutes until a light skin forms on the surface.
  • Remove and cool slightly.

Prepare the Egg Mixture

  • In a bowl, whisk together eggs, cream, salt, and pepper.
  • Set aside until ready to assemble.
  • Quiche Lorraine Filling
  • Melt butter in a skillet over medium-high heat.
  • Cook turkey ham for 2 minutes.
  • Add shallots and cook until lightly golden.
  • Transfer mixture to a bowl.

Assembly:

  • Add a pinch of cheese to each pastry shell.
  • Add 1 teaspoon turkey ham mixture.
  • Top with 1 tablespoon egg mixture.

Spinach & Cheese Filling

  • Melt butter in a skillet.
  • Add garlic and cook for 20 seconds.
  • Stir in spinach and cook until wilted.
  • Transfer to a bowl.

Assembly:

  • Add cheese to pastry shells.
  • Add spinach mixture.
  • Fill with egg mixture.
  • Mushroom Filling
  • Melt butter in a skillet.
  • Add garlic and sauté briefly.
  • Add chopped mushrooms and cook until lightly golden.
  • Remove from heat.
  • Assembly:
  • Add cheese to pastry shells.
  • Add cooked mushrooms.
  • Fill with egg mixture.
  • Top with mushroom slices.
  • Mediterranean Filling
  • Combine olives, sun-dried tomatoes, and feta in a bowl.
  • Assembly:
  • Add cheese to pastry shells.
  • Add 1 heaped teaspoon Mediterranean mixture.
  • Fill with egg mixture.
  • Bake
  • Bake all mini quiches for approximately 20 minutes.
  • The tops should be lightly golden and set.
  • Garnish mushroom quiches with fresh chives.
  • Serve warm or at room temperature.
  • This Mini Quiche Recipe produces delicious bite-sized appetizers with a creamy center and flaky crust.

Notes

  • Gruyere provides a rich, classic flavor.
  • Cheddar can be substituted for Swiss cheese.
  • Add herbs such as thyme, parsley, or dill.
  • Serve with a fresh salad or fruit platter.
  • Ideal for brunch buffets and holiday gatherings