Easy Mini Quiches

This is the one I reach for every time I need to feed a crowd. Crispy shortcrust shells filled with a creamy, savoury egg mixture, loaded with whatever filling you like. They look impressive, they disappear fast, and you can make them a day ahead.

The first time I made these I skipped blind baking to save time. Every single one came out with a soggy bottom. I served them anyway with a smile and quietly vowed to never skip that step again. Ten extra minutes, worth every second.

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 (not milk or light cream, it needs the fat to set properly)
• 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

Makes 24, perfect for a party platter.

How to make mini quiches step by step

1. Preheat your oven to 190 degrees Celsius fan-forced. Grease two 12-hole shallow patty pan tins well.
2. Thaw the pastry sheets for 10 minutes. Cut circles slightly larger than the tin holes and press each gently into the holes, bringing the pastry up the sides evenly.
3. Blind bake, no exceptions. Line each shell with baking paper, fill with weights or dry rice, bake for 8 minutes. Remove the weights and paper, bake a further 3 minutes until lightly golden.
4. While the shells bake, cook the bacon and onion in a frying pan over medium heat until golden and soft. Set aside to cool slightly.
5. Whisk the eggs, cream, salt and pepper together in a jug. Stir through the grated cheese.
6. Divide the bacon and onion between the shells. Add spinach or sun-dried tomato if using. Pour the egg mixture over to just below the rim.
7. Bake for 15 to 18 minutes until just set with a slight wobble in the centre. Cool in the tins for 5 minutes before transferring to a wire rack.

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.

If it goes wrong: soggy base means blind baking got skipped, or the shells were still hot when the filling went in. Filling not setting means overfilled shells or an underheated oven. Pastry shrinking means it got too warm while you worked with it, chill it 10 minutes and try again.

Filling ideas: classic bacon, cheddar and onion. Spinach and feta with a pinch of nutmeg for a vegetarian option. Sun-dried tomato, basil and mozzarella for an Italian lean. Caramelised onion and brie for a grown-up dinner party version.

Storage: bake fully, cool, keep in the fridge up to 2 days or freeze up to 2 months. Reheat at 160 degrees, 8 to 10 minutes from the fridge or 12 to 15 from frozen. They hold their temperature well in an insulated container for up to an hour if you’re taking them somewhere.

Frequently asked questions

These look 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