Mini Quiche

Made in mini muffin tins, the buttery and flaky crust can shine. Filled with an egg mixture and your favorite meats and veggies, these bites can be stored in the fridge for several days.

18 mini quiche
Prep Time
35 min
Cook Time
35 mins
Recipe by
Tara Teaspoon

Butter Pastry Crust

1/3 cup ice cold water
1 tsp white vinegar
1 1/2 cups all-purpose flour (190g)
10 tbsp cold unsalted Plugrà butter, cut into pieces
½ tsp salt

Quiche Filling

2 large eggs
1/3 cup milk
1/4 tsp salt
Pinch of pepper

Filling Options

Grated Swiss cheese
Crumbled cooked bacon
Sliced scallions
Diced ham
Finely chopped mushrooms
Diced bell pepper
Make the Butter Pastry Crust: Mix together the ice water and vinegar; set aside.
Mix flour and salt in a bowl. Add the butter pieces and use a pastry blender or your hands to cut the butter into the flour until it resembles rough, crumbly sand with some pea-sized butter pieces.
Add ¼ cup of the water mixture and mix the dough together. If it doesn’t hold when pinched, mix in the remaining few tablespoons of water.
Bring dough together into a ball and flatten into a disc. Wrap in plastic wrap and chill for at least 30 minutes or up to a day.
Make the Quiche: Heat oven to 375ºF with the rack in the lower third. Whisk together the eggs, milk, and salt in a measuring cup with a pour spout, or transfer to a small pitcher once beaten.
Working quickly so the dough stays cold, roll pastry crust out on a floured work surface to just under ⅛-inch thickness. Use a 2¾-inch biscuit cutter to cut out 16 rounds, reroll dough scraps once to cut 2 more circles.
Spray a mini muffin tin with cooking spray and press 1 round of dough into the bottom and up the side of each cup, making 18 mini quiche cups.
Add a scant 1 tablespoon of desired fillings into each cup. You can mix and match fillings as you’d like. Pour egg mixture into each of the cups, filling to just below the top edge of the cups.
Bake the mini quiche 20 minutes then cover with foil and bake for another 10 to 15 minutes until the bottom of the crusts are golden brown. Cool slightly before serving.