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

Mini Quiches

These vegetarian mini quiches come in four fillings - mushroom, spinach, garden vegetable, and cheese - baked in flaky pie crust cups. The recipe makes 24 bite-sized quiches, 6 of each kind, perfect for parties and brunch.
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 store-bought pie crust

For the base:

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

For the mushroom mini quiche:

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

For the spinach mini quiche:

  • 1 tablespoon butter
  • 1 clove garlic crushed
  • 4 cups baby spinach fresh
  • 1 tablespoon 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 parmesan grated
  • 6 teaspoons Emmentaler cheese grated

For the topping:

  • 1 cup gouda cheese grated

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, spring 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 cutter, 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 press the dough circles into the bottom of each cup to form the crust for the mini quiches.
  • In a blender, add the ingredients for the base - the eggs, crème fraîche, salt, pepper, and nutmeg. Mix briefly to obtain a smooth, well-incorporated liquid base.
  • Fill each formed crust with the appropriate filling, using 6 crusts for each type. Divide the fillings 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 the mini quiches in the oven and bake at 190°C until they turn golden and puff up, about 25-30 minutes. Serve hot or cold. Enjoy!

Notes

Store leftover mini quiches in an airtight container in the fridge for up to 3 days and reheat in a warm oven, or enjoy them cold. They also freeze well and can be warmed straight from frozen.