I have been thinking ahead to Easter brunch and planning all the details, because it will be here before I know it. These puff pastry mini quiches came to mind and turned out exactly as I had hoped! They are the perfect bite-sized treat to elevate Easter brunch or any gathering. With their flaky, buttery crust and rich, creamy filling, they are so versatile and absolutley delicious. Plus, they can easily be customized to suit any palate. Whether you’re a seasoned cook or a beginner in the kitchen, this puff pastry mini quiche recipe is straightforward, delicious, and sure to be a crowd-pleaser!
Why You’ll Love These Mini Quiches
- Quick and Easy: This recipe uses store-bought frozen puff pastry for an effortless crust.
- Customizable: You can add various fillings to suit your taste or accommodate dietary restrictions.
- Perfect for Entertaining: These mini quiches are the perfect finger food for parties, brunches, or family get-togethers.
- Flaky and Delicious: The puff pastry adds a buttery, flaky texture that perfectly complements the creamy quiche filling.
Ingredients for Puff Pastry Mini Quiches
For the Puff Pastry Quiches, you’ll need the following ingredients:
- 2 sheets of frozen puff pastry (store-bought)
- 5 large eggs
- 1 cup heavy cream
- 1 ½ cups finely shredded cheese (Gruyere or Havarti cheese)
- 10 slices of bacon
- 2/3 cup finely chopped shallots
- Fine sea salt and ground black pepper
- Pinch of ground nutmeg
- Fresh herbs for garnish (optional, such as parsley, chives, or thyme)
Optional Fillings:
- Cooked sausage
- Chopped vegetables (spinach, mushrooms, bell peppers, onions)
- Diced ham
- Feta cheese or goat cheese
- Fresh herbs like basil or rosemary
Step-by-Step Instructions for Making Puff Pastry Mini Quiches
Step 1: Prepare Your Muffin Tin
Preheat your oven to 400°F. Spray muffin tins with non-stick cooking spray or a light coating of olive oil.
Step 2: Cook the Bacon and Shallots
In a medium frying pan, cook the bacon pieces until crisp. Remove the cooked bacon to a paper towel lined plate using a slotted spoon. Reserve 1 Tablespoon of bacon fat in the pan. Add the shallots and cook over medium-low heat until softened, about 3-4 minutes. Remove the pan from heat.
Step 3: Make the Egg Filling
In a medium bowl, whisk together the eggs, heavy cream, fine sea salt, ground pepper, and ground nutmeg.
Step 4: Prepare the Pastry Shells
Unfold the puff pastry onto a lightly floured surface or parchment paper. Roll out to about 12 x 14 inches and cut each pastry into 12 even squares (do not worry about it being perfectly sized). Press each piece into the prepared cups of the muffin tins.
Step 5: Fill the Pastry Shells
Spoon a small amount of softened shallots (about ½ teaspoon) into the bottom of each puff pastry lined cup. Over the shallots, divide the cooked bacon equally into all 24 cups. Add the finely shredded Havarti cheese equally and then fill each cup approximately ½ full with the egg mixture (about 1- 1 ½ Tablespoons in each cup).
Step 6: Bake the Mini Quiches
Bake for 18-19 minutes or until the puff pastry is golden brown, the eggs are puffy, and a toothpick comes out clean when inserted into the center of the mini quiche.
Step 7: Cool and Serve
Cool for a few minutes before removing from the pans and serving warm, garnished with thyme or sliced green onions.
Tips for Perfect Puff Pastry Mini Quiches
- Use Cold Puff Pastry: Ensure your puff pastry is thawed enough to work with, but still cold. Cold pastry keeps its structure and helps it puff up nicely when baked.
- Customize Your Fillings: You can experiment with different cheeses, meats, and veggies to suit your taste. For vegetarian options, consider adding sautéed spinach, sun-dried tomatoes, or roasted red peppers.
- Don’t Overfill: To avoid spillages, make sure not to overfill your mini quiches. Leave enough room for the egg mixture to puff up while baking.
Flavor Variations for Puff Pastry Mini Quiches
One of the best parts of making mini quiches is that you can get creative with the fillings. Here are some delicious variations to try:
1. Classic Bacon and Cheddar
- Fill your quiches with crispy bacon pieces and a generous helping of cheddar cheese. Add a pinch of chives for an extra layer of flavor.
2. Spinach and Feta
- For a vegetarian option, use sautéed spinach and feta cheese. Add a touch of nutmeg to the filling for a little extra warmth.
3. Mushroom and Gruyère
- Sauté some mushrooms with garlic and thyme and pair them with Gruyère cheese for a rich and earthy flavor combination.
4. Tomato and Basil
- For a fresh twist, add chopped tomatoes and fresh basil along with a dollop of goat cheese or shredded mozzarella. This works wonderfully in the summer months when tomatoes are in season.
5. Ham and Swiss
- A classic filling of diced ham and Swiss cheese makes for a savory and satisfying mini quiche. Add a little mustard for extra tang.
Puff pastry mini quiches are a delightful dish that can be enjoyed at any time of day. Whether you’re hosting a brunch, preparing snacks for a party, or simply looking for a quick and satisfying meal, these quiches are sure to impress. With endless variations and the option to customize the filling to your liking, you can experiment with flavors and create your own perfect mini quiches!
Puff Pastry Mini Quiches
Ingredients
- 10 slices of bacon cut into pieces
- ⅔ cup shallots finely chopped
- 5 large eggs
- 1 cup heavy cream
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- Pinch of ground nutmeg
- 2 sheets frozen puff pastry thawed
- 1 ½ cups Gruyere or Havarti cheese finely shredded
- Fresh thyme or sliced green onion optional, for garnish
Instructions
- Preheat oven to 400°F. Spray (2) 12-cup muffin tins with non-stick cooking spray.
- In a medium frying pan, cook the bacon pieces until crisp. Remove the cooked bacon to a paper towel lined plate using a slotted spoon. Reserve 1 Tablespoon of bacon fat in the pan. Add the shallots and cook over medium-low heat until softened, about 3-4minutes. Remove the pan from heat.
- In a medium bowl, whisk together the eggs, heavy cream, fine sea salt, ground pepper, and ground nutmeg.
- Unfold the puff pastry onto a lightly floured surface or parchment paper. Roll out to about 12 x 14 inches and cut each pastry into 12 even squares (do not worry about it being perfectly sized). Press each piece into the prepared cups of the muffin tins.
- Spoon a small amount of softened shallots (about ½ teaspoon) into the bottom of each puff pastry lined cup. Over the shallots, divide the cooked bacon equally into all 24 cups. Add the finely shredded Havarti cheese equally and then fill each cup approximately ½ full with the egg mixture (about 1- 1 ½ Tablespoons in each cup).
- Bake for 18-19 minutes or until the puff pastry is golden brown, the eggs are puffy, and a toothpick comes out clean when inserted into the center of the mini quiche.
- Cool for a few minutes before removing from the pans and serving warm, garnished with thyme or sliced green onions.
Don’t forget to share your creations on social media & tag us in your photos!
Happy baking!
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