Mini Quiche Cups are made with store-bought puff pastry (ease factor!), and filled with a flavorful mixture of gruyere and cheddar cheese, spinach, bacon, egg, and milk. Customize them with whatever fillings you have on hand! These portable mini quiches will be the star of your brunch table.
First Published: March 31, 2018. Updated: April 5, 2023. The recipe has not changed.
Why you’ll love this Mini Quiche Recipe:
- Easy Brunch Recipe – These come together with minimal prep work – and using store-bought puff pastry keeps things super simple!
- Completely Customizable – Customize these mini quiche cups with whatever fillings you have on hand.
- Crowd Pleaser – If there’s one thing people love, it’s bite-sized food like these mini quiche cups. They’ll be a hit anywhere you take them!
As always, the full ingredient list & directions is in the recipe card at the end of this post.
- Puff Pastry – Find this in the freezer section at most grocery stores. Thaw according to package directions (or overnight in the fridge – my preference!).
- Spinach – Use fresh spinach. If using frozen, you’ll want to thaw it and squeeze the liquid out. See other veggie options in the variations section at the end of this post.
- Bacon – Ham or sausage work too! Be sure to cook your meat first – don’t add any raw meat into the filling.
- Milk – I used 2%. Whole or skim work fine too. Use what you have on hand!
- Heavy cream – Half and half works too, or all milk in a pinch.
- Eggs – I used large ones.
- Gluten-free – It’s likely going to be a bit easier to find gluten-free ready-made pie dough or a gluten-free pie dough mix. But, use gluten-free puff pastry if you can find it! You can also make these crustless mini quiches – be sure to grease your pan well.
- Dairy-free – Use your favorite dairy-free products to make this recipe dairy-free.
- Vegetarian – Omit the meat to make these vegetarian!
- More Variations – See notes on other add-ins in the variations area at the end of this post.
How to Make this Quiche Recipe Step-by-Step:
Step 1: Make the Quiche Filling. First, whisk up your eggs, milk, salt, pepper, garlic, and heavy cream, Then stir in your mix-ins! Pop the egg mixture into the refrigerator to chill while you roll out your puff pastry.
Step 2: Roll & Cut 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 prepared with non-stick spray.
Step 3: Fill and Bake. Add a few spoonfuls of the quiche filling to each cup, brush with a little egg wash (or just dip your pastry brush into the egg filling in the cup to save an egg, hah!). Bake as directed below, and enjoy immediately!
I like to sprinkle these portable bites 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.
Serving + Storing this Recipe:
Enjoy these little quiches hot from the oven! These are best on the first day, as the puff pastry will lose some of it’s crisp texture, but leftovers can be stored in an airtight container in the fridge for 2-4 more days. Reheat on a sheet pan in the oven to try and retain some of the crisp texture. Serve these up at baby showers, potlucks, for Easter brunch, or any time you want to serve a fun brunch at home!
Expert Success Tips:
- Bake Right Away – Don’t let the pan sit around once you’ve filled the puff pastry – bake it right away.
- Enjoy warm – Enjoy these warm from the oven! They’re best fresh.
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
Yes! One box of puff pastry has two sheets, and each sheet made 12 quiche cups. This recipe yields 24, which means you could thaw & use just one sheet to make 12, and save the other piece for another day.
I don’t recommend that as the puff pastry is most crisp fresh from the oven. However, if you need to make them just a *bit* earlier in the day (1-2 hours) than you plan to serve them, you could pop the quiches back in the oven on a baking sheet to re-warm.
You can use store-bought pie crust! Bake time will be about the same.
Quiche Lorraine is made with heavy cream, bacon, and swiss cheese, and no other mix-ins. Feel free to use just those fillings if desired!
- Customizable Mix-Ins – Customize these mini quiches with ingredients on hand! I love a mix of gruyere and cheddar cheese, but any type of cheese will work – swiss would be delicious with the cheddar! 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. If you can’t find puff pastry, pie crust would work too. Mushrooms would be delicious in these – I would chop them and give them a sauté first, with a little salt and pepper!
- Muffin Pan – You’ll need a standard size cupcake or muffin tin for this recipe.
More Brunch Recipes to Love:
- One-Bowl Raspberry Lemon Coffee Cake
- One-Bowl Chocolate Chip Banana Bread
- Ultra Plush Lemon Loaf
- Bakery-Style Jumbo Blueberry Muffins
- Restaurant-Level Stuffed French Toast
- Blueberry Lemon Coffee Cake
- Caramel Apple Crumb Cake
Did you make this recipe? Snap a photo and leave a comment!
Mini Quiche Cups with Bacon, Cheddar, and Spinach (Customizable!)
- 1 package store-bought puff pastry Thawed according to package directions
- 6 large eggs
- 1/2 cup milk I used 2%
- 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 and crumbled
- 2/3 cup shredded cheddar cheese
- 2/3 cup shredded gruyere cheese
- see notes below for substitutions
- Prep: Allow time for the puff pastry to thaw – according to package directions, or thaw overnight in the refrigerator. Preheat oven to 375° F. Cook bacon according to package directions.
- 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 filling 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".
- Assemble: Spray a muffin tin with nonstick spray. Place one square in each of the muffin tin compartments.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). (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.)
- Bake: Bake for 27-29 minutes. Puff pastry will be golden brown and filling will be puffy (it'll settle down as they cool).
- Serve + Store: Gently loosen the quiches from the muffin pan with a butter knife. Enjoy immediately! These are best enjoyed fresh & 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. Reheat in the oven to retain some of the crisp-ness.
- For a Half Batch: Just thaw one sheet of the puff pastry, leaving the rest in the freezer for later. Cut the rest of the ingredients in half as well, and continue with the recipe as directed!