Mini Quiche Trio Spring (Printable Version)

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

# What You'll Need:

→ Pastry

01 - 1 sheet ready-made shortcrust pastry, about 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

# How-To 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 out 18 rounds approximately 2.4 to 2.75 inches in diameter and press each gently into the muffin tin wells. Chill in the refrigerator while preparing fillings.
03 - In a medium bowl, whisk together eggs, heavy cream, whole milk, salt, pepper, and nutmeg until smooth.
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 moisture has evaporated, approximately 5 minutes. Season with salt and pepper. Allow to cool, then mix in grated Gruyère cheese.
06 - Combine diced cooked ham, grated Swiss cheese, and sliced spring onion in a small bowl.
07 - Remove pastry shells from 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 without overfilling.
09 - Bake for 20 to 25 minutes, or until 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.

# Tips for Success:

01 -
  • Three flavors mean everyone finds their favorite without you making three separate dishes.
  • They're elegant enough for a dinner party but easy enough that you can prep them while chatting with guests.
  • Bake them once and serve warm, room temperature, or even cold—they're forgiving in the best way.
02 -
  • Do not overfill the custard—that's the mistake that teaches you this lesson once and costs you a messy oven.
  • Chop the mushrooms and ham small; uneven pieces cook unevenly and some bites feel one-dimensional.
  • Cooling the fillings before assembly matters because hot fillings can scramble the custard where they touch.
03 -
  • Let your custard sit for 2 minutes after whisking so any air bubbles rise and burst; this prevents holes in the set quiche.
  • The secret to even cooking is filling to the same level on every quiche—pull out a ruler if you need to, and yes, that's normal.
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