Mini Quiche in Puff Pastry
Mini Quiches in Puff Pastry are bite-sized savory treats featuring a flaky, buttery crust filled with a creamy egg custard mixed with bacon, veggies, and white cheddar cheese. The light, crispy puff pastry complements the rich filling, making these quiches perfect for brunch, appetizers, or snacks.
Puff Pastry Quiche
Brunch is a meal I can definitely get behind because it’s not too early in the morning! In fact, I normally eat breakfast/brunch at around 10:30 after a couple glasses of Toddy Cold Brew Coffee. Let’s be honest. Who is hungry when they wake up (besides my hubby)!
This recipe is perfect combo of protein, veggies, and carbs and will fill you up. Kids love these too and they’re the perfect size for smaller appetites. Or you can eat two or three!
Why This Recipe Works:
- SIMPLE INGREDIENTS – We’re using simple-to-find ingredients that we normally keep stocked in our kitchen.
- HAND HELD QUICHE – While you can eat these with a fork, we enjoy eating them with our hands. Think sandwich!
- GREAT FOR ENTERTAINING – These mini quiches are perfect for entertaining and go great on a brunch spread. Serve them with a variety of scones, muffins, and the makes for smoothie bowls.
- FREEZE WELL – The baked mini quiches freeze well. Wrap them tightly and place in freezer bags. Thaw in your refrigerator and reheat.
What You’ll Need:
- Bacon – We use thick-cut bacon.
- Veggies – a combo of onion, bell pepper, and garlic
- Puff Pastry – You’ll need to let the puff pastry thaw out before using them.
- Large Eggs
- Heavy Cream – or use half and half for slightly less indulgence
- Cheese – We’re using freshly shredded white cheddar cheese for this recipe.
How to make Mini Quiche in Puff Pastry:
Step 1
Cook bacon. Heat a cast iron skillet over medium-high heat. When hot, add chopped bacon and cook until crisp, stirring frequently. Remove bacon to a clean bowl and leave about one tablespoon of bacon grease in the pot.
Step 2
Sauté veggies. Add diced onion and peppers to the skillet and cook until softened, about 3-4 minutes. Then add garlic, salt, and pepper, and stir for 30 seconds. Remove pan from heat.
Step 3
Combine eggs and heavy cream. In a large measuring cup, combine the eggs and heavy cream. Whisk vigorously until very well combined.
Step 4
Prep puff pastry. Thaw out one sheet of puff pastry at room temperature for about 20 minutes. When ready, place it on a clean surface that has been dusted with flour. Then roll out gently and slice the sheet into 12 equal squares.
Step 5
Add pastries to muffin pans. Add baking spray to the cups of a 12-cup muffin pan. Roll out one square of puff pastry at a time to make it thinner so that it fills the muffin cup. Then press one square into each muffin cup.
NOTE: You’ll need to roll out each square to make sure they fit in the muffin cups and holds the egg mixture.
Step 6
Add bacon and veggies. Add the crumbled bacon and sautéed veggies evenly into the pastry lined muffin cups. Add some of the cheese.
Step 7
Add egg mixture and cheese. Pour the egg mixture evenly into the cups, filling about ¾ of the way full. Avoid overfilling, as the quiche will puff up during baking.. Then top with a little extra salt and pepper, and the remaining shredded cheddar cheese.
Step 8
Bake. Preheat oven to 375 degrees F. Bake mini quiches for 15-17 minutes or until done in the centers.
The mini quiches are done when the filling is set and slightly puffed. The edges of the puff pastry should be golden and crispy.
Storing and Freezing:
- Store leftover quiche in an airtight container in refrigerator for 3-4 days. Reheat gently in microwave or the oven.
- To freeze baked quiche, cool completely, wrap tightly, and freeze for 2-3 months. Thaw quiche in refrigerator, place on baking sheet, and bake in preheated 350-degree oven until warm.
What to serve with mini quiche:
- Let’s start with a cup of coffee. Try our Pumpkin Foam Cold Brew or a Caramel Latte.
- Add a variety of pastries to a tray like our Orange Scones, Mini Blueberry Muffins, Blueberry Lemon Coffee Cake, and Oatmeal Raspberry Jam Bars.
- We also enjoy adding our Blueberry Smoothie Bowls to the spread!
Recipe FAQs:
You do not need to pre-bake the puff pastry before making this mini quiche recipe.
Mini quiches can be made ahead of time and stored in the refrigerator for up to 3 days. You can also freeze them and reheat in an oven at 350°F until warmed through.
Classic: ham and cheddar
Vegetarian: spinach, feta, and sun-dried tomatoes.
Savory: bacon, mushrooms, and gruyere.
Gourmet: smoked salmon, dill, and goat cheese.
Other Delicious Quiche Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Mini Quiche in Puff Pastry
Ingredients
- 3 slices bacon – chopped
- 1/4 cup onion – diced
- 1/4 cup bell pepper – diced
- 2 cloves garlic – minced
- 1 sheet puff pastry – frozen
- 4 large eggs
- 3/4 cup heavy cream
- 3 oz. white cheddar cheese – freshly shredded
Instructions
- Cook bacon. Heat a cast iron skillet over medium-high heat. When hot, add chopped bacon and cook until crisp, stirring frequently. Remove bacon to a clean bowl and leave about one tablespoon of bacon grease in the pot.
- Sauté veggies. Add diced onion and peppers to the skillet and cook until softened, about 3-4 minutes. Then add garlic, salt, and pepper, and stir for 30 seconds. Remove pan from heat.
- Combine eggs and heavy cream. In a large measuring cup, combine the eggs and heavy cream. Whisk vigorously until very well combined.
- Prep puff pastry. Thaw out one sheet of puff pastry at room temperature for about 20 minutes. When ready, place it on a clean surface that has been dusted with flour. Then roll out gently and slice the sheet into 12 equal squares.NOTE: You'll need to roll out each square to make sure they fit in the muffin cups and holds the egg mixture.
- Add pastries to muffin pans. Add baking spray to the cups of a 12-cup muffin pan. Roll out one square of puff pastry at a time to make it thinner so that it fills the muffin cup. Then press one square into each muffin cup.
- Add bacon and veggies. Add the crumbled bacon and sautéed veggies evenly into the pastry lined muffin cups. Add some of the cheese.
- Add egg mixture and cheese. Pour the egg mixture evenly into the cups, filling about ¾ of the way full. Avoid overfilling, as the quiche will puff up during baking.. Then top with a little extra salt and pepper, and the remaining shredded cheddar cheese.
- Bake. Preheat oven to 375 degrees F. Bake mini quiches for 15-17 minutes or until done in the centers.The mini quiches are done when the filling is set and slightly puffed. The edges of the puff pastry should be golden and crispy.
Notes
- Store leftover quiche in an airtight container in refrigerator for 3-4 days. Reheat gently in microwave or the oven.
- To freeze baked quiche, cool completely, wrap tightly, and freeze for 2-3 months. Thaw quiche in refrigerator, place on baking sheet, and bake in preheated 350-degree oven until warm.
Tastes awesome! A great snack for on the go as you can eat with your hands. Freezes well for those on-the-go days when you have nothing to eat for breakfast but are in a hurry.