Mini Quiche Trio Spring (Printable)

Bite-sized quiches with spinach, mushroom, and ham flavors ideal for spring gatherings and brunches.

# What you'll need:

→ Pastry

01 - 1 sheet (approximately 9 oz) ready-made shortcrust pastry

→ Egg Custard

02 - 4 large eggs
03 - 2/3 cup heavy cream
04 - 2/3 cup whole milk
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
07 - Pinch of freshly grated nutmeg

→ Spinach Filling

08 - 2 cups fresh baby spinach, chopped
09 - 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 - 3 oz cremini or button mushrooms, finely chopped
14 - 1/2 small shallot, minced
15 - 3/4 oz Gruyère cheese, grated
16 - 1/2 tablespoon butter
17 - Salt and pepper to taste

→ Ham Filling

18 - 1.75 oz cooked ham, finely diced
19 - 1 oz Swiss cheese, grated
20 - 1 spring onion, finely sliced

# Method:

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 2.5 inches in diameter and press each gently into the muffin tin wells. Refrigerate while preparing fillings.
03 - In a medium bowl, whisk together eggs, heavy 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 1-2 minutes until wilted. Season lightly with salt and pepper. 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. Cool, then stir in grated Gruyère cheese.
06 - Combine diced cooked ham, grated Swiss cheese, and sliced spring onion in a small bowl. Mix gently to distribute ingredients evenly.
07 - Remove pastry shells from refrigerator. Distribute spinach mixture evenly among 6 shells, mushroom mixture among another 6 shells, and ham mixture among the remaining 6 shells.
08 - Carefully pour egg custard over each filling, filling each shell to just below the rim. Do not overfill.
09 - Bake for 20-25 minutes until quiches are puffed, golden brown, and set in the center when gently jiggled.
10 - Allow quiches to cool in the tin for 5 minutes before removing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Three distinct flavors in one batch means everyone finds their favorite without you making three separate dishes.
  • They're impressive enough to serve at brunch or a dinner party, but honestly, they're easier than scrambled eggs.
  • Make them ahead and reheat—they're forgiving and actually taste better at room temperature.
02 -
  • Overfilling with custard is the quickest way to end up with quiche soup; pour carefully and stop just at the rim.
  • Cooking your mushroom and spinach fillings separately and letting them cool prevents the custard from turning watery and disappointing.
03 -
  • Don't skip the chill step for your pastry shells—it prevents them from puffing up and losing their shape during baking.
  • The real secret is letting your mushrooms cook down completely so they release all their moisture before you add the cheese—this prevents a soggy, watery quiche.
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