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Puff Pastry Mini Quiches

Perfect for picnics, lunchboxes or even parties, Puff Pastry Mini Quiches are a fantastic way to make a few ingredients go a long way. Quick and simple to make, they are ready to eat in just half an hour. Yum!

At least once a week I do a fridge clear-out to use up all the odds and ends that have accumulated from all the recipes I’ve been testing. I hate wasting any kind of food, so it’s useful to have a flexible way of turning leftover bits and pieces into a delicious meal. Puff Pastry Mini Quiches are perfect little morsels to make use of all those leftovers!

What exactly are Puff Pastry Mini Quiches?

Just like they sound! Instead of making one big quiche, I love using a muffin pan to make little lunch-sized morsels of tastiness. I use a Texas Style or jumbo pan for all sorts of recipes, the bigger capacity (around ¾ of a cup) means it is just right for lining with puff pastry to make quiches.

And what goes in them?

Anything and everything! Whatever needs using up. Ham, chicken, veg, odds and ends of cheese, anything that is looking a bit sad in the vegetable drawer (especially herbs!) it’s all good. I’ve put some simple ingredients in the recipe card but you can go wild here really.

Mini quiches are brilliant for lunchboxes!

Whether it is for work or school, mini quiches are a fantastically transportable lunch that you can take on the go. They’re great for picnics and parties too.

They are super quick and easy to make.

I love making pastry, but I also always have a roll or packet of puff pastry in the fridge as it is a brilliant standby for making quick meals like these. In this case, it’s simply a matter of cutting to size, pressing into a muffin tin and then filling with quiche-y goodness. Yum!

Any flavour suggestions?

Of course! If you’ve had a rotisserie chicken it is brilliant with a little brie and cranberry. I love a classic ham, cheese and tomato too. Feta cheese and mushroom with a bit of fresh thyme is always a winner too.

Puff Pastry Mini Quiches

FREQUENTLY ASKED QUESTIONS

Can I use shortcrust pastry to make mini quiches?

Yes! Use whatever you have to hand. The better quality pastry you use, the tastier your quiches will be.

Can I use cream instead of milk to make mini quiches?

Absolutely! I always use cream or creme fraiche to make my big quiches but I like these little ones to be a little lighter. If you’ve got cream to use up, go for it!

Can I freeze mini quiches?

Yes! These are great prep ahead snacks so you can bake them, let them cool and then wrap tightly in foil before freezing. Reheat in the oven or the microwave.

What else can I use a jumbo muffin pan for?

They are the perfect size for making pies! Check out my recipe for Beef and Lentil Cottage Pies!


Puff Pastry Mini Quiches
Puff Pastry Mini Quiches
Puff Pastry Mini Quiches

Puff Pastry Mini Quiches

Yield: 6 Quiches
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Perfect for picnics, lunchboxes or even parties, Puff Pastry Mini Quiches are a fantastic way to make a few ingredients go a long way. Quick and simple to make, they are ready to eat in just half an hour. Yum!

Ingredients

for the pastry cases:

  • 300g roll of puff pastry / 2-3 sheets puff pastry

for the custard:

  • 3 large eggs
  • 250ml full-fat milk
  • 3 Tbsp plain flour
  • 1 tsp sea salt
  • 1 tsp dried oregano or Herbes de Provence
  • 1 tsp paprika powder
  • ¼ tsp garlic powder
  • ¼ tsp ground nutmeg

for the filling:

  • 100g Cheddar cheese, grated
  • 4 slices prosciutto or bacon, diced
  • 3 mushrooms, diced
  • 6 cherry tomatoes, quartered
  • fresh parsley, finely chopped

Instructions

    1. PREPARE: Heat the oven to 200°C / 400°F / Gas 6 with a baking tray on the lower shelf. Cut 6 squares of baking paper and use to line a 6-cup ‘Texas-Style’ or jumbo muffin pan. (see note).
    2. LINE THE CASES: Cut 6 squares of pastry and press into each of the muffin pan cups. I find it helpful to make a small cut on each side of the pastry so that it overlaps and fits into the pan better.
    3. MAKE THE CUSTARD: In a medium bowl, beat together the eggs, with all the other custard ingredients. Set aside.
    4. FILL THE QUICHES: Divide the filling ingredients evenly between the pastry cases, beginning with half of the grated cheese and ending with the other half and the tomatoes. Pour in the custard.
    5. BAKE: Bake the mini quiches in the preheated oven for 30 minutes until puffed and golden brown. Serve warm or at room temperature with a crisp green salad.

Notes

A Texas Style or Jumbo muffin pan has a capacity of 180ml / ¾ of a cup in each mufifn hole.

Nutrition Information:
Yield: 6 Serving Size: 1 mini quiche
Amount Per Serving: Calories: 453Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 132mgSodium: 1471mgCarbohydrates: 39gFiber: 3gSugar: 4gProtein: 22g

Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram.

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Jay Wadams
Jay Wadams is a cookbook author and food, architectural and landscape photographer. Jay is the author of two cookbooks: 'Tasty' (2017) and 'Simply Summer' (2019). Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.
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