Mini Quiche Trio Spring (Printer-friendly)

A savory trio featuring spinach, mushroom, and ham in bite-sized delicacies for spring occasions.

# What You’ll Need:

→ Pastry

01 - 1 sheet (about 8.8 oz) ready-made shortcrust pastry

→ 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

# Directions:

01 - Preheat the oven to 350°F. Lightly grease a mini muffin tin with 18 holes.
02 - Roll out the pastry on a lightly floured surface. Cut out 18 rounds approximately 2.4 to 2.8 inches in diameter and press each gently into the muffin tin wells. Refrigerate while preparing the fillings.
03 - In a medium bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg until smooth and well combined.
04 - Heat olive oil in a small skillet over medium heat. Add minced garlic and chopped spinach, sauté for 1 to 2 minutes until wilted. Season lightly with salt and pepper. Allow to cool slightly, then fold in crumbled feta cheese.
05 - Melt butter in a skillet over medium heat. Add minced shallot and chopped mushrooms, sauté until mushrooms are golden and excess moisture has evaporated, approximately 5 minutes. Season with salt and pepper. Let cool, then stir in grated Gruyère cheese.
06 - Combine diced ham, grated Swiss cheese, and sliced spring onion in a small bowl. Mix gently to combine.
07 - Remove pastry shells from the refrigerator. Distribute spinach mixture among 6 pastry shells, mushroom mixture among another 6 shells, and ham mixture among the remaining 6 shells.
08 - Carefully pour egg custard over each filling, filling just to the top of the pastry. Do not overfill.
09 - Bake for 20 to 25 minutes, or until the quiches are puffed, golden brown, and set in the center.
10 - Allow to cool for 5 minutes before removing from the tin. Serve warm or at room temperature.

# Expert Tips:

01 -
  • Three different flavors mean everyone finds something they love without you having to make three separate recipes.
  • They come together in under an hour and most of that is just waiting for the oven to do its job.
  • Serve them warm, room temperature, or even cold the next day, so they fit perfectly into whatever your day looks like.
02 -
  • Don't skip chilling the pastry shells before you pour in the custard, because cold pastry holds its shape better and won't slip down into the filling.
  • The custard should reach just to the top of the pastry but never overflow, so take your time with the pouring and don't try to rush it.
03 -
  • A small ice cream scoop makes portioning fillings into the shells much faster and more even than using a spoon.
  • Let your custard rest for a few minutes after whisking so any air bubbles rise to the surface and can be skimmed off, which gives you a silkier finished quiche.
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