Mini Quiche Bridal Shower Bites (Print Version)

Bite-sized quiches with creamy cheese filling, ideal for elegant brunch gatherings and casual entertaining.

# What You’ll 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 and 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 pie crust on a lightly floured surface. Using a 2½-inch round cutter, cut out 24 circles. Gently press each circle into the muffin tin cups, ensuring even distribution.
03 - In a medium bowl, whisk together eggs, heavy cream, whole milk, salt, black pepper, and nutmeg until completely smooth and homogeneous.
04 - Distribute a small portion of Gruyère and Parmesan cheese into each pastry cup. Add selected vegetables and optional meat in measured amounts to each cup.
05 - Carefully pour custard mixture into each cup, filling to near the top without overflowing.
06 - Bake for 22 to 25 minutes until quiches are puffed and golden brown on top.
07 - Allow quiches to rest in tin for 5 minutes. Transfer to a wire rack and serve warm or at room temperature.

# Additional Tips::

01 -
  • You can prep them the night before and forget about the oven stress on the morning of your event.
  • They look impressive enough to make people think you spent hours in the kitchen when really you just needed 45 minutes and some confidence.
  • Everyone finds something they love in these—vegetarians, bacon enthusiasts, cheese snobs, and picky eaters all seem to circle back for seconds.
02 -
  • If your filling is too watery, it won't set properly—this is why wringing out those spinach and vegetable pieces is non-negotiable, something I discovered after a sad batch of soggy quiches.
  • Don't skip the 5-minute rest time in the muffin tin because the pastry needs to set just enough that it won't tear when you lift them out.
03 -
  • Use a small ice cream scoop to portion out your add-ins—it keeps everything consistent and prevents you from overstuffing.
  • If your quiches are browning too fast on top, loosely drape a piece of foil over the tin for the last few minutes of baking.
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