Mini Quiches Recipe made with shortcrust pastry, eggs, milk and 3 delicious fillings: bacon and caramelised onions, cheese and mushrooms, and cheese and chives - a spectacular appetizer for every occasion. Quick and easy to make, these mini quiches are such a great party food that caters for all tastes and ages.
Delicious party food is so easy to make at home with simple ingredients without breaking the bank. No matter the occasion, some yummy bites are the best choice to spoil your guests, be it a small number of people or a large gathering.
These mini quiches are such a great finger food, practically mess free, but so big on flavours. The fillings can vary from vegetarian, to meat-based or even pescatarian, which means everybody gets to enjoy them, no matter their lifestyle.
I absolutely love quiches, and I tried various fillings, from Quiche Lorraine, to Ham, Cheese and Potato Quiche, or Asparagus, Mushroom and Leek Quiche. If with the regular-sized quiches I opted for homemade pastry, which is so easy to make at home, with my mini quiches I decided to give the ready-rolled shortcrust pastry a go.
After all, during the festive season there are so many dishes to prepare, that shortcuts are ok as long as the taste and quality are not compromised. My mini quiches have no cream added, I only used milk and that was just perfect.
- ready-rolled shortcrust pastry - or puff pastry block rolled by hand
- eggs -at room temperature
- milk - I prefer full-fat milk as it's creamy and rich
- mushrooms - of your choice, anything goes
- bacon lardons - or bacon rashes chopped well
- grated cheddar cheese
- chopped chives
- salt & black pepper
- vegetable oil
- fresh dill
Step-by-step photos and instructions
Bacon and caramelised onion filling
Before dealing with the pastry, it's good to have all the fillings ready as some will have to cool down. I chose 3 different fillings, but you can choose to make as many as you like. For the bacon and onion filling, the prep is minimal:
- in a frying pan set over a medium heat, fry the bacon lardons until golden brown and crispy
- remove the bacon from the pan, and in the same pan fry the chopped onion until golden
- remove from the pan, and set aside
Cheese and mushroom filling
If you are a mushroom lover, this filling is for you. So simple, but so delicious.
- heat up the oil in a pan set over a medium heat, add the butter and allow it to melt
- add the chopped mushrooms and fry until golden
- add the chopped garlic and dill, give it a stir, and remove from the pan
Cheese and chive filling
For this filling we only need grated cheese and chopped chives, so it couldn't be any simpler.
How to assemble the quiches
Once the fillings are ready, roll the pastry out, cut circles big enough to fit around the muffin tin holes - I used a mug to cut out rounds.
Arrange each pastry round into the tin, then in 4 of the cases add bacon and onion, in the next 4 grated cheese and chives, and in the last 4 grated cheese and mushrooms.
Beat the eggs with a pinch of salt and pepper, add the milk and mix again. Pour the mixture over each quiche, then bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 25 minutes.
When the quiches are ready, the filling looks well risen in the shape of a dome, but once they are out of the oven they collapse, so not to worry about that, it's pretty normal.
This recipe is a lot simpler than it might look. If you use ready-made pastry, that's half the job done for you. The only thing you need to remember is that meat cannot be used raw, as it won't have to cook and you will end you with uncooked/greasy quiches -a big no no.
Also, mushrooms have to be cooked beforehand, otherwise they release too much water, and the quiches will end up being a big mess - again a big no no. Veggies like spinach or tomatoes could be used uncooked, but again, I would cook anything else just to be sure.
The pastry does not need to be prebaked like you'd normally do with a regular-sized quiche, the mini ones are small enough to cook well before the filling is ready. So, again, a quick easy job here.
Other great fillings would be: salmon and broccoli - cook them before adding to the quiches, cheese and tomato, cheese and spinach, and so many others.
If you are having these bites for the New Year celebration, how about check my Quick and Easy New Year’s Eve Appetizers for more delicious recipes.
If you’ve tried this MINI QUICHES RECIPE 3 WAYS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Mini Quiches Recipe
- 2 ready-rolled shortcrust pastry
- 3 large eggs
- 1 cup milk
- 1 cup mushrooms
- 1 onion
- 1 cup bacon lardons
- 1 cup grated cheddar cheese
- 3 tablespoon chopped chives
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 clove of garlic
- 1 tablespoon fresh dill
- In a pan set over a medium heat, fry the bacon lardons until they are golden brown and crispy.
- Remove them from the pan, and set aside.
- Peel and chop the onion, and fry it in the same pan until it's golden - add some oil if there is not enough fat left from the bacon.
- Remove from the heat, and set aside until the quiches are ready for assembly.
- Heat up the oil in the frying pan, add the butter and allow it to melt, then add the mushrooms cut into quarters and fry until golden.
- Add the peeled and chopped garlic and dill, give it a good stir, and set aside.
- To assemble the quiches, roll the pastry, and use a large cookie cutter or a mug/glass to cut out circles - the mug I used has a diameter of 10cm/ 4 inches.
- Fit each circle onto each hole of the muffin tin - I greased and floured the tin before adding the pastry to it.
- Divide the bacon and onion between 4 pastry cases, the next 4 will be filled with cheese and mushrooms, and the remaining 4 with cheese and chive.
- In a jug, beat the eggs well with the salt and pepper, add the milk, and beat again.
- Pour the mixture over each quiche, then bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 25 minutes until the pastries are golden and the fillings are set.
- To remove from the tin, run a sharp knife around each quiche, then should pop out easily.
- Serve either warm or cold.