Mini Quiche Trio Spring (Print View)

A trio of bite-sized quiches with spinach, mushroom, and ham, ideal for elegant appetizing occasions.

# Components:

→ Pastry

01 - 1 sheet (about 8.8 oz) ready-made shortcrust pastry

→ Egg Custard

02 - 4 large eggs
03 - 5 fl oz heavy cream
04 - 5 fl oz whole milk
05 - 1/2 tsp salt
06 - 1/4 tsp ground black pepper
07 - Pinch of freshly grated nutmeg

→ Spinach Filling

08 - 2.1 oz fresh baby spinach, chopped
09 - 1.1 oz feta cheese, crumbled
10 - 1/2 tbsp olive oil
11 - 1 small garlic clove, minced
12 - Salt and pepper to taste

→ Mushroom Filling

13 - 2.8 oz cremini or button mushrooms, finely chopped
14 - 1/2 small shallot, minced
15 - 0.7 oz Gruyère cheese, grated
16 - 1/2 tbsp butter
17 - Salt and pepper to taste

→ Ham Filling

18 - 1.8 oz cooked ham, finely diced
19 - 1.1 oz Swiss cheese, grated
20 - 1 spring onion, finely sliced

# Directions:

01 - Preheat oven to 350°F. Lightly grease a mini muffin tin with 18 holes.
02 - Roll out pastry on a lightly floured surface. Cut out 18 rounds approximately 2.4 to 2.8 inches in diameter and press each gently into the muffin tin wells. Chill in the refrigerator while preparing the fillings.
03 - In a medium bowl, whisk together eggs, heavy cream, milk, salt, black pepper, and nutmeg until smooth and well combined.
04 - Heat olive oil in a small skillet over medium heat. Add garlic and spinach, sauté for 1 to 2 minutes until wilted. Season lightly with salt and pepper. Allow to cool slightly, then mix in crumbled feta cheese.
05 - Melt butter in a skillet over medium heat. Add shallot and mushrooms, sauté until mushrooms are golden and moisture has evaporated, approximately 5 minutes. Season with salt and pepper. Let cool, then mix in Gruyère cheese.
06 - Combine diced ham, grated Swiss cheese, and sliced spring onion in a small bowl and mix well.
07 - Remove pastry shells from the refrigerator. Distribute spinach mixture among 6 pastry shells, mushroom mixture among another 6 shells, and ham mixture among the remaining 6 shells.
08 - Carefully pour egg custard over each filling, filling just to the top of the pastry without overfilling.
09 - Bake for 20 to 25 minutes, or until the quiches are puffed, golden brown, and set in the center.
10 - Allow to cool for 5 minutes before removing from the tin. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Three distinct fillings mean something for everyone at the table — spinach and feta for vegetarians, mushroom and Gruyère for umami lovers, and ham and Swiss for classic quiche fans.
  • Each mini quiche is just 95 calories, making them a light yet satisfying appetizer.
  • The recipe is rated Easy and comes together in only 50 minutes from start to finish.
  • They can be served warm or at room temperature, making them ideal for buffets and advance preparation.
  • Fully customizable — swap cheeses, add fresh herbs, or use gluten-free pastry to suit your guests' needs.
02 -
  • Chill the pastry shells in the fridge before filling — this prevents shrinkage during baking and ensures a crisp base.
  • Cook the mushroom filling until all moisture has fully evaporated to avoid soggy quiches.
  • Do not overfill the pastry shells with custard — stop just at the rim to prevent overflow.
  • Use freshly grated nutmeg in the custard for a noticeably more aromatic and refined flavor.
  • Let the quiches cool for 5 minutes before removing from the tin to help them hold their shape cleanly.
  • For advance preparation, bake and cool the quiches fully, then reheat at 160°C (320°F) for 8–10 minutes before serving.
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