Mini Quiches Recipe: 7 Easy Steps to Perfect Party Quiches

This mini quiches recipe is the one I reach for every time I need to feed a crowd. Crispy shortcrust pastry shells filled with a creamy, savoury egg mixture and loaded with your favourite fillings. They look impressive, they disappear fast, and the best part is you can make them ahead of time.

I have been making this mini quiches recipe for birthday parties, Christmas gatherings, baby showers and lazy weekend brunches. They work for every occasion. Once you have the base recipe down, you can swap the fillings endlessly depending on what is in the fridge.

In this post I will walk you through the pastry, the filling, the best flavour combinations, and all my tips for making this mini quiches recipe ahead of time so you are not stressed on the day.

Why this mini quiches recipe works

There are plenty of mini quiche recipes out there. This one stands out because every element is designed to work together for a result that looks and tastes professional.

• Crispy pastry that does not go soggy. Blind baking the shells before adding the filling is the key. It takes an extra few minutes but makes a huge difference to the final texture.
• Creamy, set filling every time. The right ratio of eggs to cream gives you a filling that is silky and firm without being rubbery.
• Endlessly customisable. The base filling works with almost any combination of fillings you have on hand. Bacon and cheese, spinach and feta, sun-dried tomato and basil.
• Perfect for making ahead. This mini quiches recipe can be fully baked the day before and reheated in minutes. A total lifesaver for entertaining.

A little story from my kitchen

The first time I made mini quiches for a party I skipped the blind baking step. I thought it was unnecessary and I was short on time.

Every single one came out with a soggy bottom. I served them anyway with a smile on my face and quietly vowed to never skip that step again.

Now I blind bake every time without fail. The extra ten minutes is absolutely worth it. This mini quiches recipe has been my go-to party food ever since and it has never let me down.

The key ingredients for this mini quiches recipe

Shortcrust pastry

Store-bought shortcrust pastry sheets work perfectly for this mini quiches recipe. They save a lot of time and the result is consistently good.

If you want to make your own, a simple butter shortcrust works beautifully. Just make sure it is well chilled before rolling and cutting.

Eggs

Eggs are the backbone of the filling. Use large free-range eggs for the best flavour and colour. Room temperature eggs blend more smoothly into the cream.

Thickened cream

Thickened cream gives the filling that rich, silky texture. Do not substitute with milk or light cream as the filling will not set properly and will lack flavour.

Cheese

A good handful of grated cheese stirred through the filling adds flavour and helps bind everything together. Cheddar is classic. Gruyere is fancy. Both work brilliantly in this mini quiches recipe.

Ingredients you will need

For the pastry shells

• 3 sheets store-bought shortcrust pastry, thawed
• Cooking spray or butter for greasing

For the egg filling

• 4 large eggs
• 180ml thickened cream
• Salt and pepper to taste
• 80g grated cheddar cheese

Filling suggestions (pick your favourite)

• 4 rashers bacon, diced and cooked
• 1 small onion, finely diced and softened
• Handful of baby spinach, roughly chopped
• Sun-dried tomatoes, finely chopped

This mini quiches recipe makes 24 mini quiches, perfect for a party platter.

How to make this mini quiches recipe step by step

1. Preheat your oven to 190 degrees Celsius fan-forced. Grease two 12-hole shallow patty pan tins well with cooking spray or softened butter.
2. Remove the pastry sheets from the freezer and allow them to thaw at room temperature for 10 minutes. Once pliable, use a round cutter slightly larger than the holes in your tin to cut circles from the pastry. Press each circle gently into the holes, making sure the pastry goes up the sides evenly.
3. Blind bake the pastry shells. Line each shell with a small square of baking paper and fill with baking weights or dry rice. Bake for 8 minutes. Remove the weights and paper and bake for a further 3 minutes until the base is just set and lightly golden. This step is what keeps the pastry crispy in your mini quiches recipe.
4. While the shells are baking, prepare your filling. Cook the bacon and onion in a small frying pan over medium heat until the bacon is golden and the onion is soft. Set aside to cool slightly.
5. In a jug, whisk together the eggs, thickened cream, salt and pepper until well combined. Stir through the grated cheese.
6. Divide the bacon and onion mixture evenly between the blind-baked pastry shells. Add a little spinach or sun-dried tomato if using. Pour the egg and cream mixture over the top, filling each shell to just below the rim.
7. Bake the mini quiches for 15 to 18 minutes until the filling is just set with a very slight wobble in the centre. They will continue to firm up as they cool. Remove from the oven and allow to cool in the tins for 5 minutes before transferring to a wire rack.

Mini quiches recipe troubleshooting

Here are the most common problems with this mini quiches recipe and exactly how to fix them.

Soggy pastry base

• Skipped blind baking. This is the number one cause. Always blind bake the shells before adding the filling. No exceptions.
• Filling added while shells were too hot. Let the blind-baked shells cool for a few minutes before adding the filling so the pastry stays crisp.

Filling not setting properly

• Too much filling. Overfilling the shells means the egg mixture cannot set evenly. Fill to just below the rim of the pastry.
• Oven temperature too low. Make sure your oven is properly preheated before the quiches go in. A cold oven will result in an undercooked filling.

Pastry shrinking in the tin

• Pastry was too warm when pressed in. If the pastry becomes too soft and warm while you are working with it, pop it in the fridge for 10 minutes before continuing.
• Pastry not pressed firmly enough. Make sure each circle is gently but firmly pressed into the tin with no air pockets underneath.

Mini Quiches Recipe

Recipe by Ella McKenzieCourse: Party Food, AppetiserCuisine: AustralianDifficulty: Easy

Servings

24

quiches

Prep time

20

minutes

Cooking time

30

minutes

Calories

95

kcal

Total time

50

minutes

50

minutes

An easy mini quiches recipe with crispy shortcrust pastry shells and a creamy egg and cheese filling. Perfect for parties, entertaining and lunchboxes. Makes 24 and can be made ahead of time.

Ingredients

• Pastry Shells

• 3 sheets store-bought shortcrust pastry, thawed

• Cooking spray or butter for greasing

• Egg Filling

• 4 large eggs

• 180 ml thickened cream

• Salt and pepper to taste

• 80 g grated cheddar cheese

• Filling Suggestions

• 4 rashers bacon, diced and cooked

• 1 small onion, finely diced and softened

• Handful of baby spinach, roughly chopped

• Sun-dried tomatoes, finely chopped

Directions

• Preheat oven to 190 degrees Celsius fan-forced. Grease two 12-hole shallow patty pan tins well with cooking spray or butter.
• Thaw pastry sheets for 10 minutes. Cut circles slightly larger than the tin holes and press firmly into each hole, bringing the pastry up the sides.
• Blind bake: line each shell with baking paper, fill with weights or dry rice and bake for 8 minutes. Remove weights and bake a further 3 minutes until lightly golden.
• Cook bacon and onion in a frying pan over medium heat until golden and soft. Set aside to cool slightly.
• Whisk eggs, cream, salt and pepper together in a jug. Stir through the grated cheese.
• Divide bacon and onion between the pastry shells. Add spinach or sun-dried tomatoes if using. Pour egg mixture over the top to just below the rim.
• Bake for 15 to 18 minutes until just set with a slight wobble in the centre. Cool in tin for 5 minutes then transfer to a wire rack.

Notes

• Blind baking is not optional: It is the single most important step in this mini quiches recipe. Do not skip it or your pastry will be soggy.
• Make ahead: Bake fully, cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat in the oven at 160 degrees for 8 to 10 minutes.
• Freezer friendly: These mini quiches freeze beautifully. Freeze in a single layer then transfer to a bag. Reheat from frozen at 160 degrees for 12 to 15 minutes.
• Vegetarian option: Skip the bacon and use roasted capsicum, baby spinach and feta for a delicious meat-free version of this mini quiches recipe.

Filling ideas for your mini quiches recipe

One of the best things about this mini quiches recipe is how versatile the base filling is. Here are some of my favourite combinations.

Classic bacon and cheese

Diced bacon, cheddar cheese and a little diced onion. This is the combination that everyone loves and the one that disappears first at every party.

Spinach and feta

Baby spinach wilted down with a little garlic, crumbled feta and a pinch of nutmeg. A beautiful vegetarian option for your mini quiches recipe that looks as good as it tastes.

Sun-dried tomato and basil

Finely chopped sun-dried tomatoes, fresh basil and mozzarella. This one has an Italian-inspired flavour that works brilliantly with the creamy egg filling.

Caramelised onion and brie

Slow-cooked caramelised onion with small pieces of brie cheese. This is the grown-up dinner party version of the mini quiches recipe and it is absolutely delicious.

Make ahead and storage

This mini quiches recipe is one of the most make-ahead friendly party foods you can have in your repertoire.

Fridge

Bake the mini quiches fully and allow them to cool completely. Store in an airtight container in the fridge for up to 2 days.

To reheat, place on a baking tray in an oven at 160 degrees Celsius for 8 to 10 minutes until warmed through. They will crisp back up beautifully.

Freezer

This mini quiches recipe is also freezer friendly. Freeze the baked and cooled quiches in a single layer on a tray first, then transfer to a zip-lock bag or airtight container.

They will keep in the freezer for up to 2 months. Reheat from frozen at 160 degrees Celsius for 12 to 15 minutes.

Serving at a party

These are delicious served warm or at room temperature. If you are taking them to a party, reheat at home and transport in an insulated container. They hold their temperature well for up to an hour.

Frequently asked questions

This mini quiches recipe is one of those dishes that looks like you put in a lot more effort than you actually did. Make them the day before, reheat on the day, and enjoy the compliments.

Happy cooking from my Newcastle kitchen.

Ella x