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Fluffy Mini Quiches

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These fluffy mini quiches feature a buttery, flaky crust paired with a light, custardy filling. Perfect for brunch, potlucks, or a light dinner, they are easy to make and customizable.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, chilled and cubed
  • 3 to 4 tablespoons cold water
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • 1 cup (about 100 g) shredded cheese (cheddar or Gruyère)
  • 1/2 cup cooked bacon or ham, diced (optional)
  • 1/2 cup chopped spinach or sautéed mushrooms
  • Salt and freshly ground black pepper, to taste
  • A pinch of nutmeg

Instructions

  1. Prepare the Buttery Crust Dough (15 mins + chilling): In a mixing bowl, combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Add the chilled, cubed butter. Using a pastry cutter or fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter visible. Gradually add 3 tablespoons cold water, mixing gently until the dough just comes together. Avoid over-mixing. Wrap the dough in plastic and chill for 30 minutes.
  2. Preheat oven to 375°F (190°C). In a bowl, whisk together 4 large eggs and 1 cup heavy cream until light and frothy. Add 1 cup shredded cheese, 1/2 cup diced cooked bacon or ham (if using), 1/2 cup chopped spinach or mushrooms, and a pinch each of salt, pepper, and nutmeg. Mix gently to combine.
  3. Lightly flour your work surface. Roll out the chilled dough to about 1/8-inch (3 mm) thickness. Using a round cookie cutter or glass (about 3 inches or 7.5 cm diameter), cut out circles. Gather scraps, re-roll, and cut until you have about 24 circles. Press each circle gently into the mini muffin cups, making sure the dough reaches up the sides evenly without tearing.
  4. Pour the filling mixture evenly into each crust-lined cup—fill almost to the top but leave a little space for puffing. Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden and the filling is set but still slightly jiggly in the center. Avoid overbaking.
  5. Remove from the oven and let the mini quiches cool on a wire rack for about 10 minutes. Use a small spatula or knife to gently loosen and remove them from the tin.

Notes

Use room temperature eggs for fluffier custard. Keep butter cold for flaky crust. Avoid overfilling cups to prevent overflow. Chill dough before baking to prevent shrinking. Brushing beaten egg on crust edges before filling helps keep shape. Variations include vegetarian, gluten-free, and dairy-free options.

Nutrition

Keywords: mini quiches, fluffy quiches, buttery crust, brunch recipe, easy quiche, homemade quiche, party appetizer

Find it online: https://evabakery.com/fluffy-mini-quiches-recipe-easy-homemade-buttery-crusts-guide/