Springtime entertaining always inspires me to make my favorite brunch recipes, like a classic quiche recipe! But what filling to choose? That’s why I love the idea of a mini quiche that uses one basic batter and incorporates several different toppings to please everyone!
NOTE: This post contains affiliate links where I am compensated on products sold at no cost to the consumer.
I definitely take the time to make my own crust because the flavor and texture are so much better than store-bought. Truthfully, it’s really not that “hard” to make just a little bit more time-consuming. But if you are looking for a shortcut, skip the crust and try my Air Fryer Crustless Quiche Recipe.
Looking for more Easter Recipes? Check out my Top Ten Favorite Easter Recipes!
Watch my Mini Quiche Demo Below!
Subscribe to My YouTube Channel and never miss a recipe (it’s free!)
STEP#1: Make the Crust
For a mini quiche, I really like to use these 4″ removable bottom mini quiche tins. They are a bit deeper than a mini tart tin, making them perfect for Quiche. Once you own the set you can also use them to make my Bakewell Tarts, my light and moist Pistachio Olive Oil Cakes or my Chocolate Hazelnut Tarts.
If you’ve ever wondered why your quiche crust fails here are the most common quiche-crust problems and how to fix them.
My Crust Droops in the Oven
If your crust starts to meltdown in the oven before your egg sets it’s usually due to these 2 factors.
- Your dough did not refrigerate long enough I recommend at least 2 hours but overnight is even better!
- Your dough was too warm when it hit the oven. After you fit the dough into your tins, it’s critical that the dough is VERY cold. I say frozen is even better!
- So as soon as the dough is fitted, place your tins in the freezer to set up for at least 15-minutes.
- This will keep it nice and cold while you fill them and top them. It also gives your eggs a chance to set before the crust can droop! A setting egg custard will also prevent your crust from sliding.
How to Fix a Soggy Bottom Quiche?
If your quiche has a soggy bottom there are two ways to fix that!
- Put a barrier of cornstarch between your crust and your eggs. Place about a 1/2 tsp of cornstarch in your mini quiche tin and smooth it over the bottom and sides with a pastry brush.
- The other tip is to add your cheese to the bottom of the crust, not in the egg mixture. As the quiche heats in the oven, the cheese will quickly melt creating a second layer of protection against a soggy bottom quiche crust
STEP#2: Make the Quiche Custard
The secret to a great fluffy quiche custard comes down to 2 elements:
- Enough Eggs (1 egg per mini quiche)
- Heavy Cream. Let’s face it, Quiche is not diet food. We’ve already racked up the calories just by thinking about them. This is not the time for milk my friends unless you want a watery, wiggling quiche. The best way to prevent a watery quiche is heavy cream, and enough of it to make a difference!
How to Fill a Mini Quiche?
The best way to fill a mini quiche is with a turkey baster! It provides such precision! Resist the temptation to use your Pyrex pitcher. The mini tins are just not that deep and your egg custard will go everywhere! Trust me I’ve tried it.
The turkey baster works perfectly. Usually, 2 runs with the baster and your mini quiche will be filled up 3/4 of the way with the custard and that’s perfect.
Don’t Overfill the Mini Quiche!
Eggs rise up in the oven as they bake, if you fill the egg custard up to the brim, it will start to overflow when you bake it and the egg custard will seep in between the crust and the tin and you’ll have a hot mess (literally!) to clean up.
Filling the quiche just 3/4 of the way also allows for room for the toppings which will add height to the filling as well.
STEP#3: Add Quiche Toppings
You can really get creative here! The recipe below includes my favorite toppings. I think these are the best for spring because they incorporate so many springtime flavors.
Perfect Quiche Toppings for Spring
- Crispy Leek and Swiss Cheese
- Salmon, Goat Cheese and Dill
- Spinach and Feta
- Tomato, Pesto, Mozzarella and Basil
Quiche Toppings For Colder Months:
- Mushroom and Thyme
- Bacon and Cheddar
- Italian Sausage and Peppers
Make These Mini Quiche Ahead of Time!
I love this recipe because you can make these a day ahead, allow them to cool and then place them on a baking sheet, cover with foil and refrigerate. Then all you have to do is reheat them at 350F for 15 minutes! And NO messy kitchen!
STEP#4: Garnish and Serve
I like to serve these across 2 plates, allowing for each plate to have 1 of the toppings represented.
You can garnish the center of the plate with microgreens, watercress or fresh parsley.
MORE GREAT EASTER RECIPES!
- Seared Salmon with Buerre Blanc Sauce
- Chicken and Mushroom Crepes
- Easy, Cheesy Egg Bake
- Key lime Pie Cheesecake
If you enjoyed this mini quiche recipe
please leave a rating and review below!
- For Crust:
- 2 ½ cups (300g) flour
- ½ tsp (2.5ml) salt
- 1 cup (240g) of butter, diced
- 2 egg yolks
- ¼ cup (60ml) ice water
- For Egg Custard:
- 8 eggs
- 1 cup (240ml) heavy cream
- Salt and pepper to taste
- 1 tablespoon (7 g) of cornstarch for lining pastry shells before filling with custard
- For Fillings:
- Leek and Swiss (makes 2)
- 1 tbsp (15 ml) olive oil
- 1 leek, sliced into thin circles
- 2 tablespoons (30ml) Swiss Cheese
- Salmon, Goat Cheese Dill (Makes 2)
- 2 tablespoons (30ml) crumbled goat cheese
- 2 tablespoons (30ml) shredded smoked salmon
- 2 tablespoons (30ml) fresh dill, minced
- Spinach and Feta (Makes 2)
- 2 tablespoons (30ml) feta cheese
- 2 tablespoons (30ml) thawed frozen spinach
- 2 tsp (10ml) fresh Italian parsley
- Tomato, Pesto Mozzarella (Makes 2)
- 2 tablespoons (30 ml) mozzarella cheese
- 2 cherry tomatoes, sliced into 4-5 wheels each
- 1 tsp (10 ml) pesto
Add flour and salt to a food processor and pulse. Then add the butter, a little at a time, pulsing until a coarse meal forms.
Then measure out the water, add ice cubes to it. Then pour this water into another Pyrex pitcher, straining the ice. This will give you very cold water. Add the egg yolks and whisk to combine. Then slowly add the yolk mixture to the food processor pulsing all the while until the dough forms into a ball.
Transfer to a floured surface, press down into a disc and wrap in wax paper. Refrigerate for a minimum of 2 hours, or overnight.
Roll out dough on a floured surface, to ¼ “ (6mm) thickness. Place tins upside down on the dough and cut out a circle about 1 inch (2.5 cm) larger than tin. Fit dough into 4" mini quiche tins with removable bottoms, pressing it down, and then pushing dough past the fluting to rip off naturally. Continue to fit the dough in tins, then trim edges with a sharp knife. Repeat the process until all tins are prepped with the dough. Place tins on a baking sheet and place in the freezer for 15 minutes.
Preheat oven to 350F (175C).
Meanwhile, mix together the egg filling. In a medium-size bowl or a Pyrex, pitcher crack in 8 eggs and beat together. Then add the heavy cream. Season to taste with salt and pepper.
Slice the leeks, white parts only, into circles. Sautee in olive oil until fragrant and crispy. Allow to cool.
Then prepare all the fillings and have everything measured out and ready to go.
Remove Quiche tin from the freezer and sprinkle a little of the cornstarch in the bottom of each pastry shell and brush to distribute with a pastry brush.
For each pastry add the cheese first. On the bottom.
Add the custard to each pastry shell with a Turkey Baster. Allows for excellent filling precision! Only fill ¾ of the way full. Top with the various fillings.
Bake at 350F (175C) for 30 minutes then increase to 375F (190C) and bake for 5-7 minutes until the pastry is golden brown.
Allow to cool slightly. Remove from tins and serve immediately or. Place cooled quiche on a baking sheet, cover loosely with foil. Pop in the fridge. And then reheat when ready to serve at 350F (175C) for 15 minutes.
To serve place quiche across 2 square plates with a little pound of parsley, microgreens or watercress in the center of a plate.
Don't Overfill the Mini Quiche!
Eggs rise up in the oven as they bake, if you fill the egg custard up to the brim, it will start to overflow hen you bake it and the egg custard will seep in between the crust and the tin and you'll have a hot mess (literally!) to clean up. Filling the quiche just 3/4 of the way also allows for putting the topping on top which will add height to the filling as well.
The best way to fill a mini quiche is with a turkey baster! It provides such precision! Resist the temptation to use the pyrex pitcher routine. The mini tins are just not that deep and your custard will go everywhere! Trust me I've tried it.
To prevent your quiche crust from shrinking in the oven refrigerate the dough at least 2 hours or overnight before baking.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 586Total Fat: 35gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 345mgSodium: 953mgCarbohydrates: 33gFiber: 3gSugar: 5gProtein: 34g