Mini Quiche Bridal Shower Bites (Printable)

Elegant bite-sized quiches with creamy fillings, featuring Gruyère, veggies, and optional meats for a tasty brunch.

# What you'll need:

→ Pastry

01 - 1 sheet refrigerated pie crust, approximately 250 grams

→ Filling Base

02 - 4 large eggs
03 - 1 cup heavy cream
04 - ½ cup whole milk
05 - ¼ teaspoon salt
06 - ¼ teaspoon ground black pepper
07 - Pinch of nutmeg

→ Cheese

08 - ¾ cup shredded Gruyère cheese
09 - ¼ cup grated Parmesan cheese

→ Vegetables & Add-ins

10 - ½ cup finely diced bell peppers
11 - ¼ cup chopped baby spinach
12 - ¼ cup thinly sliced green onions
13 - ¼ cup cooked crumbled bacon or diced ham, optional

# Method:

01 - Preheat oven to 375°F. Lightly grease a 24-cup mini muffin tin with cooking spray or butter.
02 - Roll out the pie crust on a lightly floured surface. Use a 2.5-inch round cutter to cut out 24 circles. Gently press each circle into the muffin tin cups, ensuring even distribution.
03 - In a medium mixing bowl, whisk together eggs, heavy cream, whole milk, salt, black pepper, and nutmeg until the mixture is smooth and well combined.
04 - Sprinkle a small amount of Gruyère and Parmesan cheese into each pastry cup. Add a small portion of your chosen vegetables and optional meats to each cup.
05 - Carefully pour the egg mixture into each cup, filling nearly to the top without overflowing.
06 - Bake for 22 to 25 minutes, or until the quiches are puffed and golden brown on top.
07 - Cool the quiches in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They look like you spent all morning fussing, but they're honestly faster to assemble than most people expect.
  • You can customize each one differently, so even picky eaters find something they'll actually eat.
  • They taste incredible warm or cold, which means you can prep ahead and show up to the party actually relaxed.
02 -
  • Don't overfill the egg mixture—I learned this the hard way when custard spilled over and made a mess of my oven. Fill to just below the rim and you'll be fine.
  • The nutmeg is not optional; it's what separates these from tasting like scrambled eggs in a pastry cup and turns them into something sophisticated.
03 -
  • Use a small cookie scoop or measuring spoon to portion out your add-ins evenly so every quiche feels intentional and balanced.
  • If your pie crust tears while you're fitting it into the cups, just patch it with a small piece of extra dough—it's more forgiving than you think, and no one will ever know.
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