Mini Quiche Trio Spring (Printable)

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

# Components:

→ 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 - 1/2 tsp salt
06 - 1/4 tsp ground black pepper
07 - Pinch of freshly grated nutmeg

→ Spinach Filling

08 - 2.1 oz fresh baby spinach, chopped
09 - 1 oz feta cheese, crumbled
10 - 1/2 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 - 1/2 small shallot, minced
15 - 0.7 oz Gruyère cheese, grated
16 - 1/2 tbsp butter
17 - Salt and pepper to taste

→ Ham Filling

18 - 1.76 oz cooked ham, finely diced
19 - 1 oz Swiss cheese, grated
20 - 1 spring onion, finely sliced

# Method:

01 - Preheat oven to 350°F. Lightly grease an 18-hole mini muffin tin. Roll out pastry on a floured surface and cut 18 rounds approximately 2.4 to 2.75 inches in diameter. Press each round gently into muffin tin wells. Refrigerate while preparing fillings.
02 - In a medium bowl, whisk together eggs, heavy cream, whole milk, salt, black pepper, and nutmeg until smooth and fully combined.
03 - 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.
04 - Melt butter in skillet over medium heat. Add minced shallot and finely chopped mushrooms, sautéing until golden and moisture evaporates, approximately 5 minutes. Season with salt and pepper. Cool, then stir in grated Gruyère cheese.
05 - Combine finely diced cooked ham, grated Swiss cheese, and sliced spring onion in a small bowl.
06 - Remove pastry shells from refrigerator. Divide spinach mixture among 6 shells, mushroom mixture among 6 shells, and ham mixture among remaining 6 shells. Carefully pour egg custard over each filling, filling to the top of pastry without overfilling.
07 - Bake for 20 to 25 minutes until quiches are puffed, golden brown, and set in the center. Cool for 5 minutes before removing from tin. Serve warm or at room temperature.

# Expert Advice:

01 -
  • You can prep everything the night before and just bake when guests arrive, which feels like you've done so much more work than you actually did.
  • Three flavors mean no one feels left out, and they're small enough that people can try all three without guilt.
  • That moment when you pull them from the oven and they're puffed up like little savory clouds never gets old.
02 -
  • Don't overfill the custard or it will spill over the sides and make a mess of your oven—I learned this the hard way with my first batch, and now I use a teaspoon to gently distribute the custard evenly rather than just pouring it.
  • If your pastry shells are shrinking during baking, your oven might be running hot, or the pastry wasn't chilled long enough—a second chill before baking, even just 5 minutes, makes a surprising difference.
03 -
  • Use a pastry cutter or the rim of a glass to cut perfectly uniform circles—uniform sizes mean they bake at the same rate and look professionally plated.
  • If you're making these for a crowd, prep all your fillings in advance and store them separately in the fridge; assembly becomes a five-minute job on the morning of serving.
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