Description
These Mini Quiche with Puff Pastry are flaky, golden, and filled with creamy eggs, cheese, and sautéed vegetables. Perfect for brunch, parties, or meal prep, they are easy to prepare and freezer-friendly.
Ingredients
Scale
- 1 sheet puff pastry
- 3 large eggs
- ½ cup heavy cream
- ½ cup milk
- ¾ cup grated cheese
- ½ cup chopped spinach
- ¼ cup diced red bell pepper
- 2 tablespoons chopped onion
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- Olive oil for sautéing
Instructions
- Preheat oven to 180°C (350°F).
- Grease a 12-cup muffin tin.
- Cut puff pastry into 12 squares and press into muffin cups.
- Sauté onion, pepper, and spinach in olive oil for 3–4 minutes.
- Whisk eggs, cream, milk, thyme, salt, and pepper.
- Add vegetables and cheese into pastry cups.
- Pour egg mixture into each cup until ¾ full.
- Bake for 20–25 minutes until golden and set.
- Cool slightly before removing and serving.
Notes
Use feta, mushrooms, or cooked bacon for variation. Store in refrigerator up to 3 days or freeze up to 2 months. Reheat in oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 mini quiche
- Calories: 210
- Sugar: 1g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg