Mini Quiche Trio Spring (Print Version)

A tasty trio of bite-sized quiches featuring spinach, mushroom, and ham for elegant spring gatherings.

# Ingredient List:

→ Pastry

01 - 1 sheet ready-made shortcrust pastry, approximately 8.8 oz

→ Egg Custard

02 - 4 large eggs
03 - 5 fl oz heavy cream
04 - 5 fl oz whole milk
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
07 - Pinch of freshly grated nutmeg

→ Spinach Filling

08 - 2.1 oz fresh baby spinach, chopped
09 - 1.1 oz feta cheese, crumbled
10 - 1/2 tablespoon olive oil
11 - 1 small garlic clove, minced
12 - Salt and pepper to taste

→ Mushroom Filling

13 - 2.8 oz cremini or button mushrooms, finely chopped
14 - 1/2 small shallot, minced
15 - 0.7 oz Gruyère cheese, grated
16 - 1/2 tablespoon butter
17 - Salt and pepper to taste

→ Ham Filling

18 - 1.8 oz cooked ham, finely diced
19 - 1.1 oz Swiss cheese, grated
20 - 1 spring onion, finely sliced

# Recipe Steps:

01 - Preheat oven to 350°F. Lightly grease an 18-hole mini muffin tin.
02 - Roll out pastry on a lightly floured surface. Cut 18 rounds approximately 2.5 inches in diameter and press gently into muffin tin wells. Refrigerate while preparing fillings.
03 - Whisk together eggs, heavy cream, whole milk, salt, black pepper, and nutmeg in a medium bowl until smooth.
04 - Heat olive oil in a small skillet over medium heat. Add minced garlic and chopped spinach, sauté for 1-2 minutes until wilted. Season lightly with salt and pepper. Cool slightly, then mix in crumbled feta cheese.
05 - Melt butter in a skillet over medium heat. Add minced shallot and chopped mushrooms, sauté for approximately 5 minutes until mushrooms are golden and moisture has evaporated. Season with salt and pepper. Cool slightly, then mix in grated Gruyère cheese.
06 - Combine diced cooked ham, grated Swiss cheese, and sliced spring onion in a small bowl.
07 - Remove chilled pastry shells from refrigerator. Distribute spinach mixture among 6 shells, mushroom mixture among 6 shells, and ham mixture among the remaining 6 shells.
08 - Carefully pour prepared egg custard over each filling until nearly level with pastry rim. Avoid overfilling.
09 - Bake for 20-25 minutes until quiches are puffed, golden brown, and set in the center.
10 - Allow quiches to cool for 5 minutes before removing from tin. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • Three distinct flavors in one stunning platter — something for every guest.
  • Ready in just 50 minutes from start to finish, making it ideal for busy hosts.
  • Perfectly portioned and easy to serve without plates or cutlery.
  • Vegetarian-friendly options are built right in with the spinach and mushroom varieties.
  • Can be served warm or at room temperature, giving you flexibility on the day.
  • Simple, wholesome ingredients that come together with very little fuss.
02 -
  • Keep the pastry rounds chilled right up until filling — cold pastry shrinks less and holds its shape better in the oven.
  • Do not overfill the wells with custard; stop just at the rim of the pastry to prevent spillage and soggy bases.
  • Sauté mushrooms until completely dry before mixing in the cheese — excess moisture is the enemy of a crisp pastry shell.
  • Allow the quiches to cool for at least 5 minutes before removing from the tin so they set fully and release cleanly.
  • Use a small ladle or a pouring jug with a narrow spout for clean, controlled custard pouring.
  • Double-check all packaged ingredient labels for allergens, especially the ready-made pastry, which may contain nuts.
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