Mini quiche cups are a simple brunch classic! With a buttery puff pastry base and a simple egg filling, they’re endlessly customizable and irresistibly good!
These mini quiches are made with just a few simple ingredients and packed with flavor! The store-bought puff pastry provides a crispy base, while the egg filling is versatile enough to hold all your favorite mix-ins—like crispy bacon, ham, fresh spinach, or gooey cheese.
Having worked in bakeries before, I can tell you this is a quicker, easier version than making a whole puff pastry quiche, but it still delivers that bakery-quality taste. You’ll love how fast they come together and elevate any spread!
Table of Contents
Simple Ingredients
Puff pastry: Store-bought pastry makes this recipe quick and easy, but homemade works too. Just be sure to thaw it completely before using it!
Heavy cream: When mixed with the eggs, it creates a smooth, creamy consistency, making each bite tender! I don’t recommend substituting it or the egg will be drier.
Fresh herbs: We love green onions and chives, but feel free to use your favorites! Chop them finely for an even distribution of flavor throughout each bite.
Cheese: For the best texture and taste, use freshly grated cheese!
Meat: If you’re using raw meat like sausage or bacon, cook and chop it into small pieces before using it.
Making Them Crustless
Skip the pastry and bake the egg mixture in a well-greased mini muffin pan. You can still add your favorite fillings! Check on the quiches at around 10-12 minutes, as they will cook faster than with the pastry.
How to Make Them
1
Make the egg filling. Once combined, keep in the fridge until ready to use.
2
Cut out the puff pastry. Roll out the pastry until it’s a 10×10 inch square, then cut out 24 squares.
3
Press the puff pastry into the muffin pan. Use your fingers to spread the pastry to fill as much of the cup as possible.
4
Fill the pastry with your favorite toppings! You want to use roughly two teaspoons of filling!
5
Pour in the egg. Each individual cup should hold a little less than one tablespoon of egg filling.
6
Bake the quiches! The puff pastry will be golden, and the eggs will be set and puffy. Let them cool briefly in the pan, then remove them and enjoy!
3 Tips for Perfect Quiches
Keep the mix-ins bite-sized. Chop your add-ins, such as vegetables, meats, or cheese, into small, uniform pieces to evenly distribute in the mini quiches.
Don’t overfill the cups. Leave a little space at the top of each pastry cup to prevent the egg mixture from overflowing as it bakes and expands.
Bake until just set. Once the egg is set and the pastry golden, remove it from the oven to avoid overcooking the egg, which can turn dry and rubbery.
Endless Flavor Combinations
You will need roughly 1 cup of total mix-ins to make 48 quiches. Here are the flavors we used for this recipe:
- Ham and cheese: Diced ham, cheddar cheese, and green onion.
- Spinach and feta: Cut spinach into small pieces and layer with feta cheese.
- Quiche Lorraine: Combine cooked bacon, gruyere cheese, and fresh chives or caramelized onions.
Storage and Reheating
Once completely cool, transfer them to an airtight container. Store in the refrigerator for up to 4 days. To reheat, place on a lined sheet pan in a 350°F oven for 8-10 minutes until warm.
Make Ahead Instructions
Let the puff pastry defrost overnight in the fridge. Mix the egg filling and store it in an airtight container in the fridge for up to 24 hours. You can also prepare your add-ins in advance and keep them in the fridge!
More Breakfast Ideas
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Mini Quiche Cups
Equipment
Ingredients
- 8 large eggs
- 1/3 cup heavy cream
- 3/4 teaspoon fine sea salt
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 package store-bought puff pastry, thawed according to package directions
- 1 cup add-ins, see notes below for ideas!
Instructions
- Preheat the oven to 400°F. Spray a 24-cup mini muffin pan with nonstick spray and set aside. If you only have a 12-cup pan, you will have to bake them in batches!
- In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, onion powder, and garlic powder. Refrigerate until ready to use.8 (400 g) large eggs, 1/3 cup (75 g) heavy cream, 3/4 teaspoon fine sea salt, 3/4 teaspoon onion powder, 3/4 teaspoon garlic powder, 1/4 teaspoon black pepper
- Roll one sheet of puff pastry into a 10×10 inch square, then cut out 24 pieces. Press each piece into the cups of the prepared muffin pan. It's okay if the corners are sticking up above the edges.1 package store-bought puff pastry
- Add roughly two teaspoons of your add-ins (cooked bacon, ham, green onion, chives, spinach, cheddar cheese, gruyere cheese). Then, pour the egg mixture into each up (a little less than one tablespoon in each).1 cup add-ins
- Bake the mini quiches in the preheated oven for 15-25 minutes, or until the pastry is golden and the egg filling is puffy and set. Let cool briefly on a wire rack, then use a spoon to remove to each one and serve warm.
Notes
- Ham and cheese: Diced ham, shredded cheddar cheese, and diced green onion.
- Spinach and feta: Cut raw baby spinach into small pieces and layer with feta cheese.
- Quiche Lorraine: Combine cooked diced bacon, gruyere cheese, and fresh chopped chives or caramelized onions.
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
