Mini Quiche Trio Spring (Print Version)

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

# What You'll Need:

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

# Steps to Follow:

01 - Preheat oven to 350°F. Lightly grease an 18-hole mini muffin tin.
02 - Roll out pastry on a lightly floured surface. Cut out 18 rounds approximately 2.4 to 2.8 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, black pepper, and nutmeg until smooth and fully 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 chopped mushrooms, sautéing until mushrooms are golden and excess moisture has evaporated, approximately 5 minutes. Season with salt and pepper. Cool, then mix in grated Gruyère cheese.
06 - Combine diced cooked ham, grated Swiss cheese, and sliced spring onion in a small bowl.
07 - Remove chilled pastry shells from refrigerator. Distribute spinach mixture evenly among 6 pastry shells, mushroom mixture among the next 6 shells, and ham mixture among the remaining 6 shells.
08 - Carefully pour egg custard mixture over each filling, filling to just below the pastry rim. Avoid overfilling to prevent spillage during baking.
09 - Bake for 20 to 25 minutes until quiches are puffed, golden brown, and set in the center.
10 - Allow quiches to cool for 5 minutes in the tin before carefully removing. Serve warm or at room temperature.

# Additional Tips::

01 -
  • They're deceptively simple to make, yet they look and taste like you've been cooking all morning.
  • Three flavors mean something for everyone at the table, and you can prep them ahead and bake when guests arrive.
  • These disappear faster than you'd expect, leaving people genuinely impressed by your kitchen confidence.
02 -
  • Don't skip chilling the pastry shells; this prevents shrinking and keeps them crisp during baking.
  • The egg custard should be poured just to the rim of the pastry, not above it, or it will overflow and bake into a soggy mess.
  • If your fillings are still warm when you pour the custard, the quiches may take slightly longer to set, so let them cool completely first.
03 -
  • Use a small ice cream scoop or spoon to distribute fillings evenly so each quiche feels balanced and complete.
  • If your pastry rounds start sticking while cutting, pop them in the freezer for 5 minutes rather than adding more flour, which can toughen the dough.
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