Mini Quiche in Puff Pastry

Side view of stacked mini quiche with bacon.

5 from 1 vote

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.

Course Appetizer

Cuisine American

Keyword mini quiche in puff pastry

Prep Time 25

Cook Time 16

Total Time 41

Servings mini quiche

Calories 242kcal

Author Sue Ringsdorf

Ingredients

3 slices bacon - chopped
1/4 cup onion - diced
1/4 cup bell pepper - diced
2 cloves garlic - minced
kosher salt and freshly ground black pepper - to taste
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.
3 slices bacon
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.
1/4 cup onion, 1/4 cup bell pepper, 2 cloves garlic, kosher salt and freshly ground black pepper
Combine eggs and heavy cream. In a large measuring cup, combine the eggs and heavy cream. Whisk vigorously until very well combined.
4 large eggs, 3/4 cup heavy cream
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.
1 sheet puff pastry
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.
3 oz. white 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.

Nutrition