What type of pastry works best for the crust?

Ready-rolled shortcrust pastry provides a crisp, buttery base that holds the filling well in mini quiche cups.

Can I prepare the filling ahead of time?

Yes, mixing the filling ingredients in advance can save time; just keep it refrigerated before filling the pastry cups.

Bake the cups at 180°C (350°F) for 18–20 minutes until the filling becomes firm and lightly golden on top.

The base version is vegetarian, with eggs, cheese, and vegetables, but you can add cooked meats for variation if desired.

Yes, gluten-free pastry sheets can be substituted to accommodate dietary needs without compromising texture.

Bite-sized colorful mini quiches perfect for parties brunches or festive gatherings featuring a creamy filling and a crisp crust.

I have served these mini quiche cups at many celebrations and everyone loves how easy they are to eat and how flavorful they taste.

Crust: 1 sheet (225 g) ready-rolled shortcrust pastry
Filling: 4 large eggs 120 ml (½ cup) whole milk 60 ml (¼ cup) heavy cream 100 g (1 cup) grated cheddar cheese 60 g (½ cup) diced red bell pepper 60 g (½ cup) chopped spinach (fresh or thawed and squeezed dry) 30 g (¼ cup) sliced green onions 1 clove garlic minced ½ tsp salt ¼ tsp ground black pepper ¼ tsp ground nutmeg (optional)
Topping (optional): 2 tbsp chopped fresh parsley or chives

Step 1:: Preheat the oven to 180°C (350°F) Grease a 24-cup mini muffin tin.
Step 2:: Roll out the pastry and cut into 24 rounds (about 5 cm / 2 in diameter) using a cookie cutter or glass Press each round into the muffin tin cups to form a base.
Step 3:: In a mixing bowl whisk together eggs milk and cream until smooth Stir in cheese bell pepper spinach green onions garlic salt pepper and nutmeg.
Step 4:: Spoon the filling evenly into the pastry-lined cups filling each about ¾ full.
Step 5:: Bake for 18–20 minutes or until the filling is set and the tops are lightly golden.
Step 6:: Remove from the oven and let cool for 5 minutes before removing from the tin.
Step 7:: Sprinkle with fresh herbs before serving if desired.

These mini quiche cups bring my family together especially during holidays when everyone gathers in the kitchen excited to try each bite.

Mini muffin tin (24-cup) Mixing bowl Whisk Small cookie cutter or glass Spoon

Contains Eggs Milk (dairy) Wheat (gluten) If using store-bought pastry always check labels for allergens.

Calories 70 Total Fat 4.5 g Carbohydrates 4 g Protein 3 g per quiche cup

These mini quiches are an easy festive addition and guaranteed to be a crowd-pleaser at any event.

→ What type of pastry works best for the crust?: Ready-rolled shortcrust pastry provides a crisp, buttery base that holds the filling well in mini quiche cups.
→ Can I prepare the filling ahead of time?: Yes, mixing the filling ingredients in advance can save time; just keep it refrigerated before filling the pastry cups.
→ How do I ensure the filling sets properly?: Bake the cups at 180°C (350°F) for 18–20 minutes until the filling becomes firm and lightly golden on top.
→ Are there vegetarian options for this dish?: The base version is vegetarian, with eggs, cheese, and vegetables, but you can add cooked meats for variation if desired.
→ Can I use gluten-free pastry for the crust?: Yes, gluten-free pastry sheets can be substituted to accommodate dietary needs without compromising texture.