Mini Quiche Bridal Shower Bites (Printable)

Elegant bite-sized quiches with creamy filling and cheese, perfect for a stylish brunch gathering.

# What You'll Need:

→ Pastry

01 - 1 sheet refrigerated pie crust (approximately 8.8 ounces)

→ Filling Base

02 - 4 large eggs
03 - 1 cup heavy cream
04 - ½ cup whole milk
05 - ¼ teaspoon salt
06 - ¼ teaspoon ground black pepper
07 - Pinch of nutmeg

→ Cheese

08 - ¾ cup shredded Gruyère cheese
09 - ¼ cup grated Parmesan cheese

→ Vegetables & Add-ins

10 - ½ cup finely diced bell peppers
11 - ¼ cup chopped baby spinach
12 - ¼ cup thinly sliced green onions
13 - ¼ cup cooked crumbled bacon or diced ham (optional)

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Lightly grease a 24-cup mini muffin tin with cooking spray or butter.
02 - Roll out pie crust on a lightly floured surface. Use a 2.5-inch round cutter to cut out 24 circles. Gently press each circle into the muffin tin cups, ensuring even coverage on sides and bottom.
03 - In a medium mixing bowl, whisk together eggs, heavy cream, whole milk, salt, black pepper, and nutmeg until smooth and fully combined.
04 - Distribute a small amount of Gruyère and Parmesan cheese into each pastry cup. Top with chosen vegetables and optional meat, distributing evenly.
05 - Carefully pour custard mixture into each cup, filling nearly to the top without overflowing.
06 - Bake for 22 to 25 minutes until quiches are puffed and golden brown on top.
07 - Cool in muffin tin for 5 minutes. Transfer to a wire rack and serve warm or at room temperature.

# Expert Suggestions:

01 -
  • They look like you spent hours in the kitchen when really you spent twenty minutes prepping and another twenty-five baking.
  • You can customize each one differently, so even picky eaters find something they actually want to eat.
  • Cold or warm, they're gorgeous on a platter and pairs perfectly with anything from champagne to coffee.
02 -
  • Don't skip the 5-minute cooling time in the tin—I learned this the hard way when I turned them out immediately and watched three of them crumble into sad little pieces.
  • If your filling looks a bit loose in the cups, that's actually perfect; quiches puff and set as they bake, and underfilled ones tend to sink and look deflated.
03 -
  • If your pie crust tears while you're fitting it into the tin, patch it with a small scrap and press gently—nobody will ever know and the egg mixture seals it perfectly.
  • Don't waste time peeling spinach or vegetables into tiny pieces; finely diced means they cook through and don't create chewy surprises in delicate bites.
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