Mini Quiche Recipes
Mini quiches are not only delicious to eat but versatile too. They are great as party food, a snack for the kids or a lunchbox treat – and you can really play around with the recipes to make your own creation according to your own taste. Best of all, this mini quiche recipe is very simple to make. It gives parents a great opportunity to teach your children how to make them and let them help too.
Traditional Mini Quiche Recipe
This mini quiche recipe makes 12 mini quiches if you fill them to the top, more if you fill them lower. I use a tablespoon measure to fill the quiches with the mixture and find that it makes enough for 12 full quiches. You can use muffin trays to put the mini quiches in but I find that the standard cupcake size fits better.
- Serves 6
- Prep time: 10 minutes
- Cooking time: 15 minutes
- 3 eggs
- 4 tablespoons of diced bacon (around 2 rashes)
- 1/2 a cup of diced onion (1 small onion or 1/2 a large onion)
- 2 tablespoons of grated cheese
- 2-3 sheets of puff pastry (I get 9 quiches per sheet but make up multiple batches)
- Olive oil spray/other for lightly greasing the pans
- Parsley (garnish)
- Salt & pepper (to taste) – use Himalayan salt where possible, which is much healthier.
- A dash of thickened cream
- Pre-heat your oven to 180C (fan-forced).
- Lightly spray a cupcake pan with olive oil spray.
- In a bowl, beat the eggs, then add the other ingredients (bacon, onion, cheese, salt and pepper) with a fork until mixed well.
- Cut out pastry circles using a glass cup, egg ring or pastry cutter. Place the circles into the patty cake trays.
- Spoon the mixture into the pastry cups.
- Bake in the oven for 15 – 20 minutes or until golden brown.
Mini Quiche Variations
The sky is the limit! Mix and match any of the following into your mini quiche recipe.
- Frozen corn
- Salmon or tuna
- Grated zucchini
- Grated carrot
Flamiche Mini Quiche Recipe – Flat Mini Quiche
The Flamiche is a traditional flat tart from the Picardy region of France, the mini quiche is robust and certainly far better than a fancy flat bread or pizza. It can be made with puff pastry or a pastry crust similar to a brioche bread dough or pizza base style, the filling is made from a rich leeks and cream base. Try it in mini tartlet form, it will win over friends and family.
– posted by Claire
- Serves 6 to 8
- Prep time: 15 minutes
- Cooking time: 25 minutes
- 250g white bread flour, strong
- 150g sour cream or crème fraiche
- 500g leek, white part only
- 1 cup water lukewarm
- 5g yeast
- 10g butter
- 15g parmesan, grated
- 2 tbs oil
- 2 eggs, beaten
- 1/2 tbs thyme leaves, chopped
- 1/4 tbs nutmeg, grated
- 5g Salt
- If you are using puff pastry then lay out the sheets and cut them into 10cm x 10 squares or circles of the same size.
- If you are making the dough from scratch, then mix the sifted flour and salt in a large bowl.
- In a jug mix the lukewarm water and yeast together to active it.
- Add the liquid to the flour with the salt a little at a time, mixing the dough vigorously in the bowl to avoid lumps with a spoon. For those who have a dough maker or mixer it can be less vigorous!
- Once mixed through, place the dough onto a clean cool surface oiled, knead rhythmically for at least five minutes, until the dough is consistent and has a good shine to its surface.
- Shape the dough into a round balls about the size of a golf ball. Once done, place them in the mixing bowl and cover with a damp cloth or cling wrap and watch them double in size, which should take about two hours in a warm place.
- While the dough is proving, soften the leeks over a medium heat in butter. Do not let them colour. Remove from the heat when soft and leave to cool.
- Add the eggs, cream, thyme leaves, salt, pepper and nutmeg to taste in a bowl. Add the cooked leeks and fold gentle through.
- Line a flat baking tray with oven paper and drizzle with the remaining olive oil. Lightly flour the work surface and rollout the dough balls into 10cm squares or circles about 5mm thick and place them onto the tray.
- Pre-heat your oven to 200C (fan-forced).
- Make a small lip around the edge of the dough to create a container. Add the leek mixture to the dough, distributing it evenly. Add the Parmesan to the top.
- Cook the flamiche in the preheated oven for 25 minutes, or until they are nicely coloured and the bases are crisp.
- Remove them from the oven and serve warm or leave them to cool.
For more information on buying the right baking tins for you, we recommend you review the following: Baking tins and trays
To find out more about other quiche recipes, you can read BellyBelly’s article: