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–+ mini quiches
Mini quiche recipe with vegetarian options retete de mini quiche

Mini Quiches

Discover the best mini quiche recipe with 4 different toppings - mushrooms, cheese, spinach and vegetables - perfect for parties.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Choose Serving Size 24 mini quiches

Ingredients 

For the mini quiche crust:

  • 2 sheets of store-bought pie crust

For the base:

  • 4 eggs
  • 1 cup crème fraîche
  • ½ teaspoon of salt
  • ½ teaspoon black pepper
  • ⅛ teaspoon nutmeg

For the mushroom mini quiche:

  • 1 tablespoon of olive oil
  • 1 cup brown mushrooms sliced
  • ½ spring onion sliced
  • ½ teaspoon garlic powder

For the spinach mini quiche:

  • 1 tablespoon of butter
  • 1 crushed garlic clove
  • 4 cups of fresh baby spinach
  • 1 tablespoon of green onion chopped

For vegetable quiche:

  • 1 red onion cut into 6 slices
  • 12 cherry tomatoes cut in half
  • ½ zucchini diced

For the cheese quiche:

  • 6 teaspoons of grated parmesan
  • 6 teaspoons of grated Emmentaler cheese

For the topping:

  • 1 cup of grated gouda cheese

Instructions

  • For the mushroom quiche filling: In a pan over medium heat, add a spoonful of olive oil. When it gets hot, add the mushrooms, onion, and garlic powder. Sauté the mushrooms until they become golden. Transfer them to a bowl and let them cool.
  • For the spinach quiche filling: In another pan over medium heat, add the butter, crushed garlic, spinach, and green onion. Sauté until the spinach is soft. Transfer to a bowl and let it cool.
  • Preheat the oven to 190°C.
  • Assemble: Using a glass or pastry molds, cut 24 circles from the sheets of soft dough. The circles should be 2-3 cm wider than the bottom of your muffin tin.
  • Lightly grease the muffin tin and place the dough circles at the bottom of each form to form the crust for the mini quiches.
  • In a blender, add the ingredients for the base. Mix briefly to obtain a liquid and well-incorporated composition.
  • Fill each formed crust with the appropriate filling. Use 6 circles for each type. Divide the batter equally among the crusts, then pour the liquid base over each quiche, making sure not to exceed the edges of the crust. Sprinkle a bit of grated Gouda over each mini quiche.
  • Place the muffin tin with mini quiches in the oven and bake until they turn golden and rise. Serve hot or cold. Enjoy!