Mini Quiche Four Ways
Make crisp, bite-size mini quiches with one of four fillings: Quiche Lorraine, spinach and cheese, mushroom, or Mediterranean. Each filling makes 24 quiches.
By Cookin' Kitchen
- Makes: 24 pieces
Recipe
Mini Quiche Four Ways
Make crisp, bite-size mini quiches with one of four fillings: Quiche Lorraine, spinach and cheese, mushroom, or Mediterranean. Each filling makes 24 quiches.
Cookin' · https://cookin.club/recipes/mini-quiche-four-ways
- Makes
- 24 pieces
Ingredients
For 24 pieces
Pastry
Egg mixture
Quiche Lorraine
Spinach and cheese
Mushroom
Mediterranean
Equipment
- Oven
- Standard muffin tins
- Pastry cutter
- Fork
- Bowl
Instructions
Prepare the pastry
Step 1: Preheat the oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil.
Step 2: Cut 24 rounds from the pastry with a 7.5–8 cm / 3–3.25 inch cutter.
Step 3: Press the pastry rounds into the muffin tins, making sure there is no air underneath the pastry.
Step 4: Prick each base 4 times with a fork, then bake for 5 minutes, just until a skin partially forms on the pastry surface. Check at 4 minutes; if the pastry is bubbling, press it back down.
Step 5: Remove the pastry shells from the oven and let them cool. The pastry should be partially cooked on the surface only.
Quiche Lorraine
Step 6: Melt the butter over medium-high heat. Cook the bacon for 2 minutes, then add the shallot and cook until the bacon is light golden. Transfer to a bowl.
Step 7: Place a pinch of cheese in each quiche crust, top with 1 teaspoon of the bacon mixture, then add 1 tablespoon of egg mixture, filling to the top.
Spinach and cheese
Step 8: Melt the butter over medium-high heat. Add the garlic and sauté for 20 seconds. Add the spinach and cook for 1 minute, until just wilted, then transfer to a bowl.
Step 9: Place a pinch of cheese in each quiche crust, top with 1 teaspoon of spinach, then add 1 tablespoon of egg mixture, filling to the top.
Mushroom
Step 10: Melt the butter over medium-high heat. Add the garlic and sauté for 20 seconds. Add the chopped mushrooms and cook for 2 minutes, until they are starting to turn golden at the edges, then transfer to a bowl.
Step 11: Place a pinch of cheese in each quiche crust, top with 1 teaspoon of cooked mushrooms, then add 1 tablespoon of egg mixture, filling to the top. Top with 1 or 2 mushroom slices.
Mediterranean
Step 12: Toss the olives, sun-dried tomatoes, and feta together.
Step 13: Place a pinch of cheese in each quiche crust, top with 1 heaped teaspoon of the olive mixture, then add 1 tablespoon of egg mixture, filling to the top.
Bake
Step 14: Bake for 20 minutes at 180°C/350°F, until the surface is light golden. The quiches will puff, then sink.
Step 15: Sprinkle the mushroom quiches with fresh chives. Serve warm.
Notes
For the cheese, use Swiss or Gruyere, or substitute another melting cheese such as cheddar, Colby, Gouda, or Monterey Jack.
Refrigerate leftovers for 3 to 4 days. Reheat refrigerated quiches for 5 minutes at 180°C/350°F, or reheat frozen quiches for 12 minutes at 180°C/350°F. They can be made 2 to 3 days ahead and refrigerated, or frozen.
Nutrition per piece
- Calories
- 78 kcal
- Fat
- 7 g
- Saturated fat
- 4 g
- Carbohydrates
- 1 g
- Sugar
- 1 g
- Fiber
- 1 g
- Protein
- 3 g
- Sodium
- 115 mg
- Cholesterol
- 40 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Choose one filling—Quiche Lorraine, spinach and cheese, mushroom, or Mediterranean—and make 24 mini quiches. A quick blind bake gives the shortcrust pastry a head start before the filling goes in.
The recipe uses standard muffin tins for its bite-size pastry shells. Each filling has its own combination of ingredients and preparation steps.
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