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Puff pastry makes the perfect flaky crust for these simple Puff Pastry Mini Quiches. An easy breakfast dish that can be finger food or eaten with a fork. They feel fancy but require very little effort to whip up. Easy to customize as well!
Buttery, flaky puff pastry quiches with ham, gruyere and spinach are a simple yet luxurious way to enjoy breakfast! A great option for any occasion–and I mean ANY.
Don’t think you need a special holiday or brunch to make these, they can be whipped up in no time any day!
If you love puff pastry, these Puff Pastry Cinnamon Rolls are another great option!
Why You Will Love These Puff Pastry Mini Quiches:
- They are so simple to make. Store bought puff pastry is hard to beat so its a great option for a time saver that makes this recipe so quick and easy to make. Stir, whisk, cut the dough, and you are almost there!
- Can easily be customized–lots of flavor options beyond the recipe. You don’t have to stick to ham, cheese and spinach. Feel free to use another cooked breakfast meat, some leftover roasted veggies, another cheese and much much more!
- They are a perfect brunch event finger food recipe. Puff pastry mini quiches feel extra fancy but they are so simple to make. That is why they are a great option for a wedding or baby shower, holiday brunch, or even just a Saturday morning with the family!
Recipe Ingredients:
- puff pastry: store bought puff pastry is really hard to beat. It is so buttery and ready to go when you are. If you want to take the time to make your own, this puff pastry recipe is a great place to start.
- eggs: large eggs are ideal for this mini puff pastry quiche recipe
- cream: heavy cream is ideal for that rich quiche flavor everyone loves. You could use half and half if desired and still have a decent rich, creamy flavor.
- milk: whole milk is our preference. You could try with 2% if desired. I highly recommend using a higher fat content milk to keep excess moisture from the water content of skim or 1% milk from making these soggy.
- ham: any ham you have on hand! I like making this recipe when I need to use up some leftover ham. Very small diced is recommended. You can customize and use another pre-cooked breakfast meat if desired.
- spinach: freshly chopped or you can use frozen–thaw the frozen and squeeze out all the excess water
- cheese: I like to include gruyere cheese if possible in this quiche recipe, but it is not always on hand. If not, I opt for a white cheddar, regular cheddar or some combo of cheese I have in the fridge. You can choose your own adventure when it comes to cheese in this recipe for sure!
- green onion: A touch of sliced green onion adds a level of flavor we love, but if onions aren’t your thing, feel free to skip it!
- seasoning: garlic powder, salt, pepper and just a pinch of nutmeg. I love that these are all spices I have handy all the time.
How to Make these Puff Pastry Quiches:
There really isn’t a whole lot that goes into prepping these puff pastry mini quiches. To make them, do the following:
- Start by preheating the oven to 400°F. In a mixing bowl, combine the diced ham, shredded cheese, chopped spinach and green onion. Stir well.
- In a separate bowl (or a measuring cup with a spout), whisk together the eggs, cream, milk, salt, pepper, garlic powder, and nutmeg well.
- From there, unfold thawed puff pastry on a floured surface and use a rolling pin to roll it to roughly 14 inches by 12 inches. Cut into 12 even pieces–about 4 across and 3 down. If they are not perfectly even, it is ok. You can press the dough into the muffin tin to help them fit well enough even if they are a touch small. If you only have one muffin tin, work in batches and do half at a time. If not, prep both puff pastry pieces at the same time.
- Spray your muffin tin well with oil, making sure to get the top of the pan as well. Press each piece of puff pastry into the muffin pan, making sure the pastry forms a cup to hold the egg mixture by pressing it up the sides. It doesn’t need to go all the way up, just make sure it can hold the egg.
- Spoon the ham, cheese and spinach mixture into each puff pastry cup using about 1 tablespoon per quiche, more or less as needed.
- Pour the egg mixture into each cup evenly, making sure not to go above the highest part of the puff pastry. No need to fully cover the ham and cheese here.
- Bake for about 17-20 minutes or until puff pastry is golden brown, egg mixture is set and puffy and a toothpick comes out clean. The egg will settle a bit and not remain super puffy once cooled.
Remove the mini quiches from the oven and allow to cool for about 5- 10 minutes. Use a butter knife, or an icing knife works well, to work each puff pastry mini quiche out of the muffin tin and serve.
Enjoy!
Recipe Tips and Notes:
- Don’t stress over cutting the puff pastry perfectly. It is super simple to press and adjust the puff pastry dough in the muffin pan so if they are not perfectly even, there is plenty of wiggle room.
- You can use an egg wash if desired, but it is not necessary. Some love a good egg wash on their puff pastry. Not needed in this recipe but can still be used if desired.
- Whisk and whisk and whisk. The key to any successful quiche is to make sure the cream and eggs are thoroughly whipped together. It is suggested that the eggs are whisked for about 3 minutes and then add the milk and cream and whisk a few more minutes.
Storage Instructions:
While these puff pastry mini quiches are ideal served fresh, you can still enjoy them as leftovers.
To refrigerate: store in an air tight container for 3-4 days. You can eat them hot or cold. To reheat, pop them in the microwave for about 30-40 seconds. You can also pop them in your air fryer at 350°F for about 3 minutes.
To freeze: make sure the puff pastry quiche is baked and cooled before freezing. Place in an air tight container that is freezer safe. Freeze for up to 3 months. To reheat, place frozen mini quiches in the microwave for about 2 minutes, I like to wrap mine in a paper towel while they heat.
What To Serve With These Puff Pastry Quiches:
These quiches are so great on their own but there are lots of options to serve them for a full brunch or any special occasion. Consider serving them with any of the following:
- a fruit salad
- these air fryer apples for a sweet cozy side
- home fries or a breakfast potato
- a big green salad–greens are great for breakfast too! This Roasted Pear Salad is a personal favorite.
- a breakfast hash–this sweet potato hash without the eggs is a great option
- muffins! it may be a bit too much to have muffins with puff pastry, but it’s still a great option. These Blueberry Banana Muffins and Raspberry White Chocolate Muffins are amazing.
Other Puff Pastry Recipes To Try:
- Puff Pastry Cinnamon Rolls
- Turkey Pot Pie
- Puff Pastry Brie Bites
- Puff Pastry Caramel Apple Turnovers
- Use puff pastry instead of pie crust in these Pop Tarts!
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Puff Pastry Mini Quiches
Equipment
- 2 Regular Muffin Pans (with 12 muffin cups each, not a mini muffin tin))
Ingredients
- 1 c diced cooked ham
- 1 1/2 c Gruyère, shredded
- 1 cup chopped fresh spinach
- 1 green onion, sliced
- 6 eggs
- 1/3 c whole milk
- 2/3 cup heavy cream
- 1/4 tsp garlic
- 1/2 tsp cracked pepper, salt
- ½ tsp sea salt
- Pinch of nutmeg
- 2 sheets puff pastry, thawed, (17.3 oz. package)
Instructions
- Preheat oven to 400°F.
- Mix the ham, shredded cheese, spinach and onion together in a mixing bowl. In a separate bowl, whisk the eggs, cream, milk, salt, pepper, garlic and nutmeg well until smooth and creamy.
- On a flour dusted surface, unfold the puff pastry and roll out to about 14 inches x 12 inches. Cut into 12 even pieces and press each piece into 2 oil sprayed muffin tins (spray well). If you only have one muffin tin, work in batches.
- Spoon the ham, cheese and spinach mixture into each puff pastry cup, about 1 tablespoon and then pour egg mixture into each cup as well evenly. Bake for about 17-20 minutes or until puff pastry is golden, eggs are puffy and a toothpick comes out clean when testing.
- Cool for about 5-10 minutes before serving. Enjoy!
Notes
- Don’t stress over cutting the puff pastry perfectly. It is super simple to press and adjust the puff pastry dough in the muffin pan so if they are not perfectly even, there is plenty of wiggle room.
- You can use an egg wash if desired, but it is not necessary. Some love a good egg wash on their puff pastry. Not needed in this recipe but can still be used if desired.
- Whisk and whisk and whisk. The key to any successful quiche is to make sure the cream and eggs are thoroughly whipped together. It is suggested that the eggs are whisked for about 3 minutes and then add the milk and cream and whisk a few more minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Did you use a regular or mini muffin tin? If you used a mini, would this work in a regular with the same cooking time? Thanks!!
Hi! I use a regular muffin tin!
My husband and I love visiting France, and these taste just like something one might find in an authentic French patisserie. I had half a lb of Italian sausage that needed to be used, so I cooked that & used in place of ham. These mini quiche were even better than I expected!
Yay! So very happy to hear!!
If your using 2 pastry sheets
That’s means your making 24 ????
Yes, that’s how many the recipe makes. If you only have one muffin tin, you just have to work in batches.
Are you able to freeze ?
Hi! You certainly can!
To freeze: make sure the puff pastry quiche is baked and cooled before freezing. Place in an air tight container that is freezer safe. Freeze for up to 3 months. To reheat, place frozen mini quiches in the microwave for about 2 minutes, I like to wrap mine in a paper towel while they heat.
Thanks Lorie. Very handy tip.
You bet!