Mini Quiche (Meaty & Veggie Versions)

These easy mini quiches with a flaky pastry crust are my favorite freezer-friendly egg breakfast for holidays, brunch, and busy weekdays, all baked right in a muffin pan with customizable fillings like bacon, spinach, mushrooms, and cheese.

📝 Ingredients

• 2 3/4 cups all purpose flour
• 1 cup unsalted butter (cold and cubed)
• 1 teaspoon fine sea salt
• 4-6 tablespoons ice cold water
• 3 large eggs (at room temperature)
• 3/4 cup heavy cream
• 1/4 cup whole milk
• salt and freshly ground black pepper (to taste)
• 3 strips bacon
• 1/2 medium white onion (finely sliced)
• 1 cup spinach (finely chopped, packed)
• 1 cup mushrooms (finely chopped, densely packed)
• 1 clove garlic (minced)
• 1 cup grated cheese (I used Gruyère packed)
• fresh herbs (for garnish (we used chives, parsley and thyme))

👨‍🍳 Instructions

1. 1--- Make the pastry ---
2. 2In a food processor, add the flour, cubed butter, and salt. Pulse 15-20 times or until the mixture resembles coarse breadcrumbs.
3. 3With the motor running on low, pour in 2 tablespoons of ice-cold water through the tube. Increase the speed to high and process for about 30 seconds. The dough will come together and form a ball around the food processor blade. If it still looks dry after 20 seconds and isn’t starting to come together, add more water, a 1/2 tablespoon at a time. We used 4 tablespoons total. Stop the processor as soon as the ball forms.
4. 4Turn the dough out onto a lightly floured surface. Use your hands to bring together any stray bits of dough and form into a smooth ball. Wrap in plastic wrap, then flatten into a disc, which will make rolling out easier later. Refrigerate for one hour.
5. 5Meanwhile, make the egg mixture and prepare the fillings.
6. 6--- Make the egg mixture ---
7. 7Add the eggs, cream, milk, salt, and pepper to a bowl. Whisk until combined. You can put the bowl in the fridge until you need it.
8. 8--- Make the fillings ---
9. 9Add two teaspoons of oil to a pan and cook the bacon until crisp. Remove from the pan to a plate, cut into small pieces, and set aside.
10. 10Using the same pan, add the finely chopped onion and sautè until soft. Remove from the pan and transfer to a bowl, then set aside.
11. 11Wipe out the pan and add a tablespoon of butter, heat until melted, then add the finely chopped mushrooms. Cook until sautéed, then add the garlic and cook for a further minute. Add the chopped spinach and cook until wilted. Remove from the pan and transfer to a bowl, then set aside.
12. 12--- Shape the pastry and pre-bake it ---
13. 13Preheat the oven to 350ºF.
14. 14Once the dough has chilled, lightly dust your work surface with flour and turn the dough out onto it. Using a lightly floured rolling pin, roll the dough out to 3-4mm in thickness.
15. 15Cut out 8 cm (3-inch) rounds from the dough, then press each round into the holes of the muffin pan. Use a regular 12-cup muffin pan. You don't need to grease the pan. Prick the bottom of the pastry with a fork.
16. 16Bake in the preheated oven for 5 minutes. After that, the pastry will puff up slightly, so gently press it back down with the back of a spoon.
17. 17--- Fill the pastry ---
18. 18Sprinkle the cheese over each partially baked crust. Add your chosen fillings. For example, Meaty: Bacon + onion + mushroom + spinach + Gruyère. Or, Veggie: Mushroom + spinach + Gruyère. Or, fill half the muffin cups with meaty mixture and half with veggie mixture.
19. 19Then pour the egg mixture evenly over the top, filling each so the egg mixture is just below the rim of the pastry.
20. 20--- Bake ---
21. 21Bake in the 350ºF oven for 20 minutes or until the egg mixture looks set and the tops are lightly golden. Let cool for a few minutes before removing the mini quiches from the muffin pan.
22. 22Scatter over the chopped herbs and serve warm or at room temperature.