These Mini Quiche Cups are made with store-bought puff pastry (ease factor!), and filled with a delicious smoky, flavorful mixture of gruyere and cheddar cheese, spinach, bacon, eggs, and milk. Customize them with whatever fillings you have on hand!
These are SO easy to make! All you need is:
- Store-bought puff pastry
- Any type of cheese you like/have on hand
- Spinach
- Bacon (ham or sausage work too)
- Milk
- Heavy cream
- Eggs
- Salt + Pepper
- Garlic
First, whisk up your eggs, milk, salt, pepper, garlic, and heavy cream, Then stir in your mix-ins! Like I mentioned earlier, you can customize this recipe with the things you have on hand! I love a mix of gruyere and cheddar cheese, but any type of cheese will work. Don’t have any spinach? That’s fine, it can be omitted! You can leave out the meat entirely, or use ham or breakfast sausage instead of bacon. If you can’t find puff pastry, pie crust would work too.
Pop the egg mixture into the fridge to chill while you roll out your puff pastry. I like to roll it a bit just to stretch how much you can get out of each sheet. Cut each sheet into 12 squares, and place them into a muffin tin that’s been sprayed with non-stick spray.
Add a few spoonfuls of the quiche filling to each cup, brush with a little egg wash (or just dip into the quiche in the cup with a pastry brush to save an extra egg. Bake them, and then enjoy immediately!
I like to sprinkle them with a little extra pepper before serving. You can slice some green onions to garnish them, too, but don’t worry about running out to get green onions if you don’t already have some in your fridge or garden.
I can’t believe that Easter is less than two weeks away! I feel like it snuck up on us a bit this year. Our plans have been altered, as I’m sure yours have too, but we still plan to enjoy some good food at home! And at least, when we have “make-up” Easter with our extended family, we can almost guarantee there won’t be snow on the ground for the egg hunt. (If you live in Wisconsin, you get my drift. Heh.)
Oh that reminds me – you can absolutely cut this recipe down, since it does make 24 quiche cups. One package of puff pastry comes with two sheets of the dough, and I was able to get 12 quiche cups out of each sheet. So you could just thaw one sheet and keep the other in your freezer for later, if you want just a half batch of these.
Happy Easter and happy brunching!
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Mini Quiche Cups with Spinach, Bacon and Cheddar
Made with store-bought puff pastry (ease factor!), and filled with a delicious smoky, flavorful mixture of gruyere and cheddar cheese, spinach, bacon, eggs, and milk. Customize them with whatever fillings you have on hand!
Ingredients
- 1 package store-bought puff pastry Thawed according to package directions
- 6 large eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 tsp salt
- pinch of pepper
- 1 clove garlic, minced
- 1 cup fresh spinach, chopped
- 5 slices bacon, cooked
- 2/3 cup shredded cheddar cheese
- 2/3 cup shredded gruyere cheese
- see notes below for substitutions
Instructions
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Prep: Allow time for the puff pastry to thaw - according to package directions. Preheat oven to 375 degrees. Cook bacon according to package directions.
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Make the Quiche Filling + Cut Puff Pastry Squares: Whisk together eggs, milk, heavy cream, salt, pepper, and garlic in a medium mixing bowl. Stir in the remaining ingredients. Place bowl in the fridge to chill while you roll out the thawed puff pastry.
Sprinkle a dusting of flour on your counter and roll out each sheet of puff pastry to about 14 x 13. Cut each piece into 12 squares (mine were about 4" x 3".
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Assemble: Spray a muffin tin with nonstick spray. Place one square in each of the muffin tin compartments.
(If you don't have two muffin tins, place the remaining puff pastry squares on a plate, covered with a clean kitchen towel, in the fridge to keep cold while the first batch bakes.)
Add a few spoonfuls of the filling to each muffin compartment. Use a pastry brush to brush the exposed puff pastry with a beaten egg (or dip it in the egg mixture to save an egg).
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Bake: Bake for 27-29 minutes. Puff pastry will be golden brown and filling will be puffy (it'll settle down as they cool).
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Serve + Store: Gently loosen the quiches from the muffin pan with a butter knife. Enjoy immediately! These are best enjoyed when they're fresh and hot from the oven. The puff pastry loses it's crisp-ness after the first day, but you can store leftovers in an airtight container in the fridge for 2-3 days.
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For a Half Batch: Just thaw one sheet of the puff pastry and keep the rest in the freezer for later. Cut the rest of the ingredients in half as well, and continue with the recipe as directed!
Recipe Notes
NOTE: Feel free to sub in any type of cheese you have on hand! You can also use all milk instead of half milk half heavy cream. You can omit the spinach if you don't care for it. You can swap in chopped cooked ham or cooked pork sausage in place of the bacon, or leave out the meat entirely.
NOTE: You can use store bought pie crust, if you can't find puff pastry. Cut it into circles about 3 and 1/2 inches across
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Mary Gaub says
I made this for “breakfast for supper” last night. My family love it! Very quick and easy.
Mary Gaub says
Made these for breakfast on Easter Sunday. Delicious
Stephanie Simmons says
Glad to hear it! 🙂