These mini quiche bites are easy individual quiches with a flaky crust and a creamy filling with bacon and cheese. And they are easily customizable with all different kinds of fillings. Because these quiche use pre-made puff pastry, they are simple to make with kids of all ages.
These puff pastry quiche cups are perfect for brunch, parties, showers, and cocktail parties because they can be eaten in one bite and can be made ahead and reheated. They also freeze really well!
Quiche is such an easy breakfast recipe to make and feed a crowd. While these mini quiches are the perfect two-bite breakfast, you can also try this Broccoli Bacon Quiche, Smoked Salmon and Spinach Quiche, or Ham and Swiss Quiche (with Frozen or Homemade Crust) for a regular version.
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Why You'll Love This Recipe
Puff pastry - Instead of having to make your own dough, this recipe uses pre-made puff pastry. It's not only easy but the puff pastry crisps up in the oven and gets crispy and flaky. The perfect contrast to the creamy filling!
Bite-size - These small quiches make adorable appetizers for a cocktail or delicious little bites on a brunch spread. They are elegant because of their small size, and all of your guests will be reaching to grab their own.
Make ahead - The quiche cups can be made ahead and reheated right before you plan to serve them. Or you can freeze them and have them ready on hand the next time you have an unexpected guest or a last-minute craving for a tasty breakfast bite.
Ingredients
- Puff pastry. Frozen (and thawed) puff pastry can be used. If you'd prefer, you can also make your own rough puff pastry with similar results.
- Heavy whipping cream. This makes for the ultimate custard filling for the quiche so it doesn't dry out during bake time.
- Bacon. Use your favorite brand or type of bacon for this recipe. Cut and fry until crispy, then drain and cool before adding to the filling.
- Cheddar cheese. Look for an ultra-sharp aged cheddar cheese such as Dubliner. This provides the best flavor, with no additional moisture.
- Aromatics. The scallions and garlic provide that extra punch of flavor that makes a big difference in this recipe!
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Substitute equal amounts of milk or half-and-half for the cream.
- Make your own flavor combination with any fillings you have on hand.
- Use pie crust in place of the puff pastry, using the same bake time as in the recipe card.
- Make these in a jumbo muffin tin for larger portions and double the bake time.
- You can easily double the recipe to make 24 mini quiche bites.
Quiche Filling Ideas
The different options for quiche fillings are truly endless, so play around and make these your own! These are just some ideas to get you started, but have fun and try what sounds good to you!
Some of my favorite fillings include finely chopped veggies, smoked or baked salmon, spinach, and bacon.
Cheese is always great in quiche to add flavor and creaminess. Try feta, goat cheese, blue cheese, gruyere, cheddar, or Swiss.
You could also try some tried and true flavor combinations like ham and cheese, spinach and feta, mediterranean, pizza, chicken and mushroom, or Mexican with leftover taco fixings.
How to Make This Recipe
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One: Fry the bacon pieces, then drain and cool on paper towels.
Two: Whisk the eggs until fully broken down.
Three: Add the heavy whipping cream and whisk until smooth.
Four: Combine the cooled bacon, shredded cheese, scallions and garlic until evenly distributed.
Five: Roll out two sheets of puff pastry, and cut each sheet into six pieces. Press into a greased muffin tin.
Six: Fill each pastry with the quiche filling.
Seven: Spoon or pour the egg mixture into the pastry shells, then bake until puffy and set.
Eight: Use an offset spatula or butter knife to go around the edge of each mini quiche, then add to a platter. Serve warm.
Hot tip! Don't over-fill the pastry cups, as they will puff up during bake time.
Expert Tips
- Chill the puff pastry in the tin, then fill before baking.
- Bake these right away. Make sure the oven is very hot and fully preheated.
- Enjoy these quiches warm or hot.
- Transfer the custard mixture to a glass measuring cup for easy pouring.
- Move the pan to the lower third of the oven at the halfway mark to ensure the bottom pastry cooks through.
What to Serve with Puff Pastry Quiche
Depending on the meal or occasion you are serving the mini quiche, there are several ways to serve them. For breakfast, serve them with fruit, breakfast potatoes, or sweet pastries such as my Apple Danish or Cream Cheese Cherry Danish.
If you're serving these for dinner or a cocktail party, I'd recommend pairing them with a burrata caprese salad or a green salad with a balsamic vinaigrette.
Recipe FAQs
Yes - quiche freezes exceptionally well. Cool quiche completely, then wrap in plastic wrap and foil and freeze for up to three months. When ready to eat, thaw in the fridge, then reheat them in the oven, or reheat directly from frozen.
Yes. The process and bake time will be the same. You'll just lose out on the crispy, flaky aspects of the puff pastry.
Yes, or you can use half-and-half. However, cream will produce the best texture.
Storage
Store the mini quiches in a sealed container in the fridge for up to three days. Reheat in the microwave, or in a 350℉ oven for 7-10 minutes until warmed through.
Freeze the baked and cooled quiches in a zip-top bag (removing as much air as possible) for two months. Reheat directly from frozen.
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📖Recipe
Mini Quiche with Puff Pastry
Equipment
- 12 hole muffin tin
- Whisk
Ingredients
- 1 sheet puff pastry frozen or homemade rough puff pastry
- 3 slices bacon cooked to crispy and chopped
- 3 large eggs
- ⅔ cup heavy whipping cream
- ½ teaspoon kosher salt
- 1 clove garlic minced
- ¾ cup sharp aged cheddar cheese shredded (like Dubliner)
- 2 scallions thinly sliced
Instructions
- Allow puff pastry to thaw at room temperature for 20 minutes or overnight in the fridge.
- Cook the bacon (as pieces then cut, or cut then fry) until very crispy. Drain on a paper towel. Chop into smaller pieces, if needed.3 slices bacon
- Preheat the oven to 425℉ and grease the wells of a muffin tin.
- Slightly roll out the puff pastryuntil it’s about ⅛” thick.1 sheet puff pastry
- Cut into 12 equal squares, then add each square to the muffin tin openings. Use a cup or shot glass to press it down slightly, getting it into the edges. Place the tray in the fridge while you prepare the filling.
- In another bowl, whisk together the eggs, heavy cream, and salt until very smooth and no streaks of eggs remain. Transfer to a glass measuring cup or something with a spout for easy pouring.3 large eggs, ⅔ cup heavy whipping cream, ½ teaspoon kosher salt
- Mix the bacon, garlic, cheese, and almost all of the scallions together in a bowl.1 clove garlic, ¾ cup sharp aged cheddar cheese, 2 scallions
- Add the filling evenly between each pastry cup, then pour the custard over top. Try to keep the custard in the pastry shell, then sprinkle on any remaining scallions.
- Reduce the oven temperature to 375℉ (but add the pan right away) and bake in the center rack for 20 minutes until golden brown. It will be slightly golden and quite puffy, but will fall as it cools.
- Cool on a wire rack for 5 minutes, then use an offset spatula or fork to carefully remove the quiche cups onto a platter. Serve warm.
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