Mini Quiche Trio Spring (Printable Version)

Bite-sized quiches with spinach, mushroom, and ham flavors ideal for springtime entertainments.

# What You'll Need:

→ Pastry

01 - 1 sheet (about 8.8 oz) ready-made shortcrust pastry

→ Egg Custard

02 - 4 large eggs
03 - 5 fl oz heavy cream
04 - 5 fl oz whole milk
05 - 1/2 teaspoon salt
06 - 1/4 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 - 1/2 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 - 1/2 small shallot, minced
15 - 0.7 oz Gruyère cheese, grated
16 - 1/2 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

# 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 out 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, heavy cream, milk, salt, pepper, and nutmeg until completely smooth.
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. Allow to cool slightly, then fold in crumbled feta cheese.
05 - Melt butter in a skillet over medium heat. Add minced shallot and chopped mushrooms, sauté for approximately 5 minutes until mushrooms are golden and excess moisture has evaporated. Season with salt and pepper. Let cool, then stir in grated Gruyère cheese.
06 - Combine diced cooked ham, grated Swiss cheese, and finely sliced spring onion in a small bowl and mix well.
07 - Remove chilled pastry shells from refrigerator. Distribute spinach mixture into 6 shells, mushroom mixture into 6 shells, and ham mixture into the remaining 6 shells.
08 - Carefully pour egg custard over each filling, filling just to the top of each pastry shell without overfilling.
09 - Bake for 20 to 25 minutes until quiches are puffed, golden brown, and set in the center.
10 - Allow quiches to cool for 5 minutes before carefully removing from tin. Serve warm or at room temperature.

# Expert Tips:

01 -
  • They look restaurant-quality but come together in under an hour, which is honestly the best-kept secret of entertaining.
  • You can prep the fillings ahead and bake them fresh right before guests arrive, giving you breathing room instead of panic.
  • Three flavors mean something for everyone, and the variety keeps people coming back for seconds without realizing they're eating three different quiches.
02 -
  • Overfilling the custard is the main reason quiches crack or leak, so pour slowly and stop just below the rim.
  • Cooking the mushrooms until their moisture evaporates is non-negotiable; watery mushrooms release liquid that makes the filling soggy and the custard won't set properly.
  • Letting the fillings cool before adding custard prevents the eggs from starting to cook prematurely and creating an uneven texture.
03 -
  • Room-temperature eggs whisk smoother and incorporate better into the cream mixture, creating a silkier custard that sets evenly.
  • Grinding fresh nutmeg yourself rather than using pre-ground makes a noticeable difference in both flavor and aroma; it's one of those small touches that people taste without quite knowing why.
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