Mini Quiche Trio Spring (Printable Version)

A delightful trio of bite-sized quiches with spinach, mushroom, and ham for spring gatherings or brunch.

# Needed Ingredients:

→ Pastry

01 - 1 sheet (about 8.8 oz) ready-made shortcrust pastry

→ Egg Custard

02 - 4 large eggs
03 - 5 fl oz heavy cream
04 - 5 fl oz whole milk
05 - 0.5 tsp salt
06 - 0.25 tsp ground black pepper
07 - Pinch of freshly grated nutmeg

→ Spinach Filling

08 - 2.1 oz fresh baby spinach, chopped
09 - 1.1 oz feta cheese, crumbled
10 - 0.5 tbsp olive oil
11 - 1 small garlic clove, minced
12 - Salt and pepper to taste

→ Mushroom Filling

13 - 2.8 oz cremini or button mushrooms, finely chopped
14 - 0.5 small shallot, minced
15 - 0.7 oz Gruyère cheese, grated
16 - 0.5 tbsp butter
17 - Salt and pepper to taste

→ Ham Filling

18 - 1.8 oz cooked ham, finely diced
19 - 1.1 oz Swiss cheese, grated
20 - 1 spring onion, finely sliced

# Steps:

01 - Preheat oven to 350°F. Lightly grease an 18-hole mini muffin tin.
02 - Roll out pastry on a lightly floured surface. Cut 18 rounds approximately 2.5 to 2.75 inches in diameter and press each gently into the muffin tin wells. Refrigerate while preparing fillings.
03 - In a medium bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth and well combined.
04 - Heat olive oil in a small skillet over medium heat. Add minced garlic and chopped spinach, sautéing for 1 to 2 minutes until wilted. Season lightly with salt and pepper. Cool slightly, then fold in crumbled feta cheese.
05 - Melt butter in a skillet over medium heat. Add minced shallot and finely chopped mushrooms, sautéing until mushrooms are golden and moisture has evaporated, approximately 5 minutes. Season with salt and pepper. Cool slightly, then mix in grated Gruyère cheese.
06 - Combine diced cooked ham, grated Swiss cheese, and sliced spring onion in a small bowl.
07 - Remove pastry shells from refrigerator. Divide spinach mixture among 6 pastry shells, mushroom mixture among another 6, and ham mixture among the remaining 6.
08 - Carefully pour egg custard over each filling, filling just to the top of the pastry shell without overfilling.
09 - Bake for 20 to 25 minutes until the mini quiches are puffed, golden in color, and set in the center.
10 - Allow quiches to cool for 5 minutes before removing from the tin. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They come together in under an hour and taste like you spent all morning in a French kitchen.
  • Three flavors mean everyone finds something they love, and there's genuine satisfaction in biting into a different taste each time.
  • They work warm from the oven, at room temperature, or even cold from the fridge the next morning.
02 -
  • Overcooking the custard by even a few minutes makes them rubbery and sad; they should jiggle slightly in the center when you pull them from the oven because they'll continue cooking as they cool.
  • Cooking your mushrooms and spinach until their excess moisture is gone prevents a soggy, watery quiche that disappoints you halfway through eating.
03 -
  • Save yourself stress by preparing your three fillings in advance and storing them in separate containers in the fridge; assembly becomes a breeze on the day you bake.
  • If your pastry sheets are slightly smaller than expected, don't panic—mini tartlet tins with removable bottoms work wonderfully and give you perfect presentation every single time.
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