Mini Quiche Bridal Shower Bites (Printable)

Bite-sized quiches with creamy filling and savory cheese, ideal for light brunch or appetizer occasions.

# What you need:

→ Pastry

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

→ 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)

# How to make it:

01 - Preheat oven to 375°F. Lightly grease a 24-cup mini muffin tin with cooking spray or butter.
02 - Roll out the 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.
03 - In a medium bowl, whisk together eggs, heavy cream, whole milk, salt, pepper, and nutmeg until smooth and fully combined.
04 - Sprinkle a small amount of Gruyère and Parmesan cheese into each pastry cup. Add a small portion of your chosen vegetables and/or meats.
05 - Carefully pour the egg mixture into each cup, filling nearly to the top.
06 - Bake for 22 to 25 minutes, or until the quiches are puffed and golden brown.
07 - Cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They look like you spent hours at a French patisserie when really you spent twenty minutes prepping.
  • You can make them ahead and reheat gently, which means you actually get to enjoy your own party instead of panicking in the kitchen.
  • Everyone eats them in one or two bites, so you watch people's faces light up with that surprised delight of creamy, cheesy, perfectly seasoned richness.
02 -
  • Don't overbake these—that tiny jiggle in the center means they'll be creamy when they cool, but if you keep them in much longer they'll get rubbery and that's heartbreaking after all your work.
  • The nutmeg is subtle but game-changing; I learned this the hard way by making a batch without it and everyone said they were good, but with it people actually close their eyes when they eat them.
03 -
  • Room temperature eggs whisk into the cream more smoothly and create a silkier filling, so pull them out of the fridge while you're prepping everything else.
  • Don't let your filling sit once it's mixed—the faster you get it into those cups and into the oven, the more evenly they'll bake and the better the texture will be.
Return