Mini Quiche Bridal Shower Bites (Print)

Elegant, creamy mini quiches with cheese and veggie options for a sophisticated brunch.

# Ingredients:

→ Pastry

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

→ Filling Base

02 - 4 large eggs
03 - 1 cup heavy cream
04 - 1/2 cup whole milk
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon ground black pepper
07 - Pinch of nutmeg

→ Cheese

08 - 3/4 cup shredded Gruyère cheese
09 - 1/4 cup grated Parmesan cheese

→ Vegetables and Optional Add-ins

10 - 1/2 cup finely diced bell peppers
11 - 1/4 cup chopped baby spinach
12 - 1/4 cup thinly sliced green onions
13 - 1/4 cup cooked crumbled bacon or diced ham (optional)

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 24-cup mini muffin tin with butter or cooking spray.
02 - Roll out the pie crust on a lightly floured surface. Using a 2.5-inch round cutter, cut out 24 circles. Gently press each circle into the muffin tin cups.
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. Add your choice of vegetables and optional meats to each cup in small quantities.
05 - Carefully pour the egg mixture into each cup, filling nearly to the top without overflowing.
06 - Bake for 22 to 25 minutes, or until the quiches are puffed and golden brown on top.
07 - Allow quiches to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

# Expert Tips:

01 -
  • They're small enough to eat in one bite, so guests won't end up with custard on their dress.
  • You can prep them hours ahead and reheat gently, which means you actually get to enjoy your own party.
  • The filling is so silky and rich that people always ask for the recipe, thinking they're way harder to make than they actually are.
02 -
  • Don't skip the 5-minute rest in the tin—I learned this the hard way when I tried to rush and my first batch fell apart like little custard puddles.
  • The fillings should be chopped fine and distributed sparingly, or they'll weigh down the custard and make it dense instead of light and cloud-like.
03 -
  • Use a quality Gruyère if you can—it makes a real difference in the depth of flavor, and guests will taste the difference even if they can't quite name it.
  • Never overbake these; a tiny bit of jiggle in the center is your friend because they'll continue to set as they cool, and that's what keeps them creamy instead of rubbery.
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