Mini Quiche Trio Delight (Printable)

A trio of bite-sized spinach, mushroom, and ham quiches ideal for spring gatherings or brunch.

# What You'll Need:

→ Pastry

01 - 1 sheet ready-made shortcrust pastry, approximately 8.8 oz

→ Egg Custard

02 - 4 large eggs
03 - 5 fl oz heavy cream
04 - 5 fl oz whole milk
05 - 0.5 teaspoon salt
06 - 0.25 teaspoon ground black pepper
07 - Pinch of freshly grated nutmeg

→ Spinach Filling

08 - 2.1 oz fresh baby spinach, chopped
09 - 1.1 oz feta cheese, crumbled
10 - 0.5 tablespoon olive oil
11 - 1 small garlic clove, minced
12 - Salt and pepper to taste

→ Mushroom Filling

13 - 2.8 oz cremini or button mushrooms, finely chopped
14 - 0.5 small shallot, minced
15 - 0.7 oz Gruyère cheese, grated
16 - 0.5 tablespoon butter
17 - Salt and pepper to taste

→ Ham Filling

18 - 1.8 oz cooked ham, finely diced
19 - 1.1 oz Swiss cheese, grated
20 - 1 spring onion, finely sliced

# Step-by-step Directions:

01 - Preheat oven to 350°F. Lightly grease an 18-hole mini muffin tin.
02 - Roll out pastry on a lightly floured surface. Cut 18 rounds approximately 2.4 to 2.8 inches in diameter and gently press each into the muffin tin wells. Refrigerate while preparing fillings.
03 - In a medium bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg until smooth and well combined.
04 - Heat olive oil in a small skillet over medium heat. Add minced garlic and chopped spinach, sauté for 1 to 2 minutes until wilted. Season lightly with salt and pepper. Cool slightly, then fold in crumbled feta cheese.
05 - Melt butter in a skillet over medium heat. Add minced shallot and chopped mushrooms, sauté until mushrooms are golden and excess moisture has evaporated, approximately 5 minutes. Season with salt and pepper. Cool slightly, then mix in grated Gruyère cheese.
06 - Combine diced cooked ham, grated Swiss cheese, and sliced spring onion in a small bowl. Mix gently to incorporate.
07 - Remove chilled pastry shells from refrigerator. Distribute spinach mixture evenly among 6 shells, mushroom mixture among 6 shells, and ham mixture among the remaining 6 shells.
08 - Carefully pour egg custard over each filling, filling to just below the top of the pastry rim. Avoid overfilling.
09 - Bake for 20 to 25 minutes, or until quiches are puffed, golden brown, and the center is set when lightly touched.
10 - Allow quiches to cool in the tin for 5 minutes before carefully removing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Make a whole trio at once and suddenly you're the person who knows how to impress without fussing all day.
  • Each one tastes fancy but they come together in less than an hour, which is honestly the dream.
  • They're just as good cold the next morning with coffee, so they work for morning after entertaining or packed lunches.
02 -
  • Don't skip the chilling step for the pastry shells—it's the difference between them staying in place and shrinking away from the sides of the tin.
  • That nutmeg in the custard seems like a tiny detail, but it's the ingredient that transforms this from good to 'what is that amazing flavor' every single time.
03 -
  • Room temperature eggs and cream mix more smoothly into a custard without creating tiny cooked bits, so take yours out of the fridge ten minutes before you start whisking.
  • If you don't have a round pastry cutter, the rim of a small glass works perfectly—just dip it in flour so it doesn't stick.
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