Mini Quiches

Last night I whipped these up for the girls dinner before I headed out to boot camp. Did you like what I did just there? Don’t panic, I ate about 13 or 14 of them when they were cooked, I liked to think of it as carb loading. I had a few people ask for the recipe and when I looked at the recipe I had on the blog, it was a bit old and dodgy and not printer friendly so I thought I would re-do it for you.


These are a family favourite and the first time that Mags had tried them – she was thrilled! Although I pretty much just gave her the filling leaving the pastry behind. They are always at family drinks soirees and can be made ahead of time and frozen or put in the fridge in a tupperware container and they come back just as good with a re-heat in the oven again.

As for the filling? Well you can do whatever you like! I usually use whatever is in the bottom of the crisper as well as some kind of meat (usually bacon). Last night we had bacon, chive, shallot and mushroom and I even snuck a zucchini in there but don’t tell anyone. These are also good for lunch boxes (although my kids only like them hot because apparently they live in Downton Abbey and I am their Mrs Patmore who obliges).

In any case…make them…they are good. I have some RACO mini quiche baking sheet like this one. In fact, I have two and rotate them when cooking a big batch. They are really good when they are non sticking (don’t require any other greasing or anything) but one of them is losing it’s non stick qualities so they stick when turning out. It’s a sorry business when they lose their non stick isn’t it?


Mini Quiches (makes 72)

Packet bacon (5-6 rashers)
Half bunch of shallots
2 garlic cloves crushed
Handful mushrooms finely chopped
1 zucchini finely chopped
5 eggs
150 mls (Half a carton 300mls) thickened cream
Salt & pepper
4-5 sheets puff pastry

1. Preheat your oven to 200 degrees. Take the puff pastry out of the freezer and separate the sheets so they defrost. Once defrosted use a small scone cutter to cut out small rounds and gently press into the mini (non stick) muffin tin


2. In a fry pan fry off all of the ingredients you have chosen to use. I fried up the bacon with the shallot and garlic first until crispy then added in the mushroom and shallots and even some chives with some pepper until crispy and a good dark colour. Then transfer to a bowl to cool down for 5 minutes or so

3. In another bowl add in 5 eggs and the cream with salt and pepper and whisk until well combined. When the bacon mixture has cooled slightly mix in into the egg mix and use a dessert spoon to spoon the mixture into the puff pastry shells making sure you get a good amount of egg and tasty stuff in each. Transfer into the oven and cook for 10-15 mins or until puffed up and golden


4. I use a teaspoon to get them out (saves your finger tips from getting burnt) cool slightly and then devour

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These really are so easy once you get your oven rotating and you will have a huge batch in no time. These are teeny tiny but delicious – hope you enjoy them!

[gmc_recipe 16472]

Do you love a little mini quiche as well?
What’s your best flavour combo?
Started thinking about lunch boxes yet? I’m not ready!


  1. These are so coming camping with us this weekend…thanks Mrs Patmore!

  2. Just stuck this on pinterest for future reference …… yum

  3. they look really great thanks beth!
    great for anything!
    had spinach quiche yesterday!
    glad mags is enjoying them too! she is such a trooper!
    love m:)X

  4. For the love of baby quiches!

  5. My6 kids love a version similar. Food hack… i use wonton wrappers as the pastry.. no cutting involved!

  6. What size packet of bacon did you use – I normally buy the bulk packs that might be a bit too much!

  7. 14?

  8. Love me some mini quiche! Last time I went on a quiche-making binge, I had some shortcrust in the freezer so I tried that… never going back to puff! I had one sheet of puff so there was an instant comparison, and the puff ones were just so flimsy after the shortcrust. Try it next time and see what you think xx

  9. Thanks for the prompt Bev, to get my baking on.
    Just whipped up a batch of mini quiches using whatever I could find in the fridge/freezer. I’ve got kids coming for lunch!

  10. Rebecca Mortimer says

    These look delicious. Do you think they would go alright if I were to freeze them?

  11. Is this 200 degrees F or C? In the US so I’m not sure if I need to translate… 😉

  12. I made these today and they are D-vine!! Thanks xx


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