This mini quiche recipe is made with buttery puff pastry instead of pie crust for the easiest, flakiest brunch ever. Fill them with your favorite meats, veggies, and cheese for bite-sized quiches that are perfect for holidays, brunches or busy mornings.
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Quiche, But Make It Mini
What makes my mini quiche different from every other recipe out there? Two words: puff pastry. No finicky pie dough or pre-baked crusts. Just buttery, flaky layers sans the hours of folding and rolling required of the real deal.
Puff pastry is one of my all-time favorite store-bought shortcuts because it makes everything look like you spent hours in the kitchen (when really you spent ten minutes prepping and the rest of the time lounging couchside, mimosa in hand). Add a creamy egg filling plus your favorite mix-ins (keep reading for mine!), and you’ve got the easiest, most impressive mini quiche.
Best of all? They’re endlessly customizable. You can go classic ham and cheese, spinach and feta, bacon and cheddar, or get creative with whatever’s in your fridge. This is the brunch recipe you’ll want in your back pocket from Christmas morning to Easter brunch, and every random Sunday in between (or for last-minute entertaining!).
So ditch the pie dough and get ready for the easiest, flakiest, most foolproof mini quiche you’ll ever make.
- Puff pastry: You’ll find it in the freezer aisle near the pie crusts and desserts. Each box comes with two sheets (I use Pepperidge Farm). Let them thaw just until pliable, still cold to the touch. You’ll have a few extra squares leftover—freeze them for later or turn them into baked brie bites with jam.
- Eggs
- Heavy cream: My go-to ratio is ½ cup of heavy cream for every 6 eggs—just enough to make the custard-like filling rich and velvety without feeling heavy. If you don’t have cream, half-and-half works great, too. Milk works, too, but your quiche won’t be quite as rich or creamy.
- Salt and pepper
- Assorted fillings: See below for my favorite mix-and-match combos.
See the recipe card for full information on ingredients and quantities.
If you can open a box of frozen puff pastry, you can make these mini quiches.
- Prep the puff pastry. Lightly flour your work surface, unfold the pastry sheets, and cut each into 9 squares. If your kitchen runs warm, slide the cut squares onto a baking sheet and chill them for a few minutes before pressing into the muffin pan. This quick chill helps the layers stay flaky and prevents shrinkage.
- Make the egg mixture. Whisk together the eggs, heavy cream, chives, salt and pepper. I like to do this in a liquid measuring cup for easy pouring later.
- Fill and bake. Press one square of puff pastry into each muffin cup, letting the edges hang slightly over the top. Add about a tablespoon of your chosen fillings, then pour the egg mixture over the top, filling each cup about three-quarters full. Bake at 400°F for 15 to 20 minutes, until the pastry is puffed and golden and the eggs are set.
- Cool and serve. Let the mini quiche cool in the pan for 5 to 10 minutes before tracing around the edges with a small knife to release them. They’ll slide right out. Serve warm or at room temp.
Filling Ideas
The beauty of this mini quiche recipe is that you can mix and match your favorite add-ins. If you’d put it in an omelette or scrambled eggs, you can put it in a quiche. Instead of mixing everything into the eggs, add your fillings right into the puff pastry cups, then pour the egg mixture on top. Each muffin cup can be a different flavor, which makes these perfect for feeding a crowd with mixed tastes (and for using up all those fridge odds and ends).
And here’s another tip: Keep your fillings to about 1 to 2 tablespoons per muffin cup. That’s the sweet spot for the perfect eggs-to-filling ratio.
Here are a few of my go-to combos (the ones pictured):
- Red pepper and cheddar
- Ham and cheddar
- Broccoli and cheddar
- Ham, feta and scallions
You can really use any cheese or filling combo you love. Just keep in mind that veggies like spinach, mushrooms, or tomatoes release moisture as they cook, so give them a quick sauté first and blot away any excess liquid.
Make-Ahead and Storage Tips
To make ahead: Prepare the egg mixture and fillings up to 1 day in advance and refrigerate them separately in airtight containers. You can also cut and fit the puff pastry into your muffin tin, then freeze the lined tin (unbaked). When you’re ready to bake, pull the tin straight from the freezer, add the fillings and egg mixture, and bake as directed.
To store leftovers: Let the mini quiche cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a 325°F oven for 8–10 minutes, or pop one in the microwave for 20–30 seconds. (The oven keeps that puff pastry crisp.)
To freeze baked quiche: Cool completely, then transfer the quiche to a baking sheet and freeze until solid. Move them to a freezer-safe bag or container, and freeze for up to 2 months. Reheat straight from frozen in a 350°F oven for about 15 minutes, or until warmed through. I recommend avoiding watery fillings (like fresh tomatoes or zucchini) if you plan to freeze them. They’ll release liquid as they thaw and can make the pastry soggy.
Ingredients
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed but cold
- 6 large eggs
- 1/2 cup heavy cream
- 2 teaspoons chopped fresh chives
- Assorted fillings: diced ham, shredded cheese, chopped spinach, chopped bell peppers, chopped cooked bacon, etc.
Instructions
- Preheat the oven to 400°F.
- In a large bowl, whisk together the eggs, heavy cream and chives with ½ teaspoon kosher salt and ¼ teaspoon pepper.
- Lightly flour your work surface, then unfold the puff pastry sheets. Cut each sheet into 9 squares.
- Place a square in each cup of a standard size muffin pan, pressing it firmly into the bottom and sides so that the edges hang over the sides of each cup. (You will have 6 extra squares, which can be frozen again.)
- Add 1 tablespoon of your preferred fillings to each cup (ham, cheese, spinach, etc.) then spoon in the egg mixture. (For easy assembly, I transfer the egg mixture into a liquid measuring cup then pour it into each muffin cup.)
- Bake the mini quiche until the eggs are set and the puff pastry is golden brown, 15 to 20 minutes.
- Remove the mini quiche from the oven and let them cool for 10 minutes in the pan before tracing around the edges with a sharp knife to pop them out and serve.
Kelly’s Notes
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Very good recipe- many asked me to share it when I took it to an event! I’d add that the muffin pans cups should be lightly greased before pressing the dough in — other than that, it’s great!
So glad you all enjoyed it, Sandy!
can they be made ahead of time or eat them cold so that they can be made the morning of an evening event?
Also looking for more ideas without meat and cream would be great.
Absolutely! You can rewarm them in the oven or an air fryer right before serving.