Mini puff pastry quiche

I think the main thing I love about these quiches is just how quick and simple they are to make. I have made these a few times and every time they are a great hit. They really can be filled with whatever ingredients you’re craving: ham, red peppers, mushrooms, bacon, spinach, artichoke, sausage, egg, different cheeses, different herbs. Just grab what you have in the fridge and chuck it in. They are great for kids’ parties, for entertaining and also perfect as a party appetizer. MINI PUFF PASTRY QUICHE1 (2) I decided to fill them with chopped ham, eggs, and fresh-grated Parmesan cheese. When they came out of the oven I couldn’t keep my hands off of them, but when warmed they just weren’t as good. You could eat the leftovers the next day just reheated them in the oven until they are warmed through.MINI PUFF PASTRY QUICHE1 (1)

Prep time
Cook time
Total time
Serves: 9
  • 2 large eggs
  • ¼ teaspoon kosher salt
  • 1 tablespoon chopped fresh herbs (parsley, chives, dill etc.)
  • 100g ham slices, finely chopped
  • ¼ cup cheese grated
  • 1 sheet frozen puff pastry, thawed
  1. Preheat oven to 300 degrees F 150 degrees celsius.
  2. Lightly spray muffin pan with cooking spray.
  3. In a medium bowl, whisk all ingredients together.
  4. Flour the top and gently unfold pastry sheet and roll into a 12-inch square.
  5. Cut into 9 smaller squares and press each square into a mini muffin pan cup.
  6. Spoon about 1-2 tablespoons of filling into each cup.
  7. The filling will not reach the top.
  8. Bake for 15-20 minutes, or until puffed and golden.
  9. Leave in the pan for 5 minutes before removing to a serving platter.


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