I really enjoy making mini omelets and frittatas for my family. These Mini Quiches with a Puff Pastry Crust are a favorite—easy to customize, quick to assemble, and perfect for breakfast, brunch, or even “brinner.” They’re great for feeding a crowd or offering a variety of fillings at a buffet. In this version I use onions, garlic, spinach, and cheddar cheese for a flavorful, family-friendly combination.
Mini Quiches with a Puff Pastry Crust
- Author: Nikki Cervone
- Total Time: 1 hour, 20 minutes
- Yield: 24 mini quiches
Description
These adaptable mini quiches use a flaky puff pastry crust for a delicate, buttery base. The recipe below makes a batch of savory, handheld quiches filled with sauteed onions, garlic, wilted spinach, eggs, and cheddar. They’re easy to adapt—swap in bacon, sausage, roasted vegetables, or different cheeses to suit your taste.
Ingredients
- Nonstick cooking oil spray
- 2 14-ounce packages frozen puff pastry, thawed overnight in the refrigerator
- All-purpose flour, for dusting
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 yellow onion, thinly sliced
- 4 cups (about 1 5-ounce bag) fresh baby spinach
- Salt and pepper, to taste
- 3/4 cup whole milk, heavy cream, or half-and-half
- 6 large eggs
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C). Grease two muffin tins with nonstick spray.
- On a lightly floured surface, roll each sheet of thawed puff pastry to about 1/8-inch thickness. Shape into rectangles roughly 16 inches by 12 inches and cut each sheet into 12 even squares.
- Line each greased muffin cup with one square of dough, pressing it into the bottom and up the sides; leave the corners to poke out for a decorative edge.
- Heat the olive oil in a medium skillet over medium-high heat. Sauté the sliced onion and minced garlic until the onion becomes translucent. Add the spinach and cook until wilted. Season with salt and pepper, then remove from the heat and let the mixture cool slightly.
- In a medium bowl, whisk the milk (or cream) with the eggs until combined. Stir in the shredded cheddar cheese.
- Divide the cooled spinach and onion mixture evenly among the pastry-lined muffin cups. Pour the egg and cheese mixture over the vegetables, filling each cup about two-thirds full to allow room for the filling and pastry to expand while baking.
- Bake for 35–45 minutes, until the egg filling is set and the pastry is puffed and golden brown.
- Remove from the oven and let the quiches cool in the pan for about 10 minutes, then transfer to a wire rack to cool another 10–15 minutes. Serve warm.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Quiche
- Method: Baking
- Cuisine: Breakfast
Cooking by the Numbers…
Step 1 – Prep the Puff Pastry
If using frozen puff pastry, thaw it in the refrigerator overnight. When you are ready to bake, preheat your oven to 375°F and prepare two muffin tins with nonstick spray. Flatten the pastry sheets slightly with a rolling pin so they are easier to shape and cut into squares; this helps them puff evenly during baking.
Step 2 – Line the Muffin Pans
Press each square into the muffin well so the corners extend slightly above the rim. This gives each mini quiche an attractive, rustic edge once baked.
Step 3 – Prep and Sauté the Vegetables
Slice the onion and mince the garlic. Sauté both in olive oil until the onion is translucent, then add the spinach and cook until wilted. Season with salt and freshly cracked pepper. Allow the mixture to cool before filling the pastry cups.
Step 4 – Whisk the Egg Filling
Whisk the eggs with milk or cream, then stir in the shredded cheddar. This simple custard sets into a creamy filling that pairs perfectly with the flaky pastry shell.
Step 5 – Fill the Tins
Divide the spinach-onion mixture among the pastry-lined cups and top with the egg-cheese mixture. Fill to about two-thirds full to leave room for expansion while baking.
Step 6 – Bake
Bake 35–45 minutes until the pastry is golden and the filling is set. Let the quiches cool in the pan for 10 minutes to release easily, then transfer to a wire rack to cool slightly before serving. These are best enjoyed warm.
What Will Your Favorite Fillings Be?
My kids—normally picky eaters—surprisingly love these, especially when the onions and garlic add extra flavor to the spinach. The beauty of mini quiches is how easily they adapt: try bacon or breakfast sausage for a meaty option, roasted root vegetables for a hearty vegetarian version, or swap the cheddar for goat cheese or fresh mozzarella for a different character.
For an Italian twist, add sun-dried tomatoes and fresh basil with mozzarella. For a spicy breakfast, try diced chorizo with potatoes. The possibilities are endless—experiment with herbs, cheeses, and cooked vegetables to find your favorites.
If you try a unique filling or variation you love, leave a comment describing your combination. These mini quiches are a simple way to elevate breakfast, brunch, or dinner with minimal fuss and maximum flavor.
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. Originally published July 19, 2015. Last updated: July 9, 2023. Nutritional information is approximate and should be used as a guide only.