Puff Pastry Quiches
There's something almost magical about pulling a tray of golden, puffed-up little quiches out of the oven. These Puff Pastry Mini Quiches are the kind of recipe that looks like you spent your whole morning in the kitchen — but honestly, the hardest part is waiting for them to cool before you sneak one off the tray.
Ingredients
- 2 sheets Puff pastry Store-bought, thawed but still cold
- 4 large Eggs
- ½ cup Heavy cream Half-and-half works as a substitute
- ¼ cup Whole milk
- ¾ cup Ham Finely diced; leftover or deli ham both work
- ¾ cup Gruyère cheese Shredded; sub sharp white cheddar if needed
- ½ cup Fresh spinach Roughly chopped; or frozen, fully thawed and squeezed dry
- 2 stalks Green onion Thinly sliced
- ½ tsp Garlic powder
- ½ tsp Salt
- 1 pinch Nutmeg Just a small pinch — don't skip it
- Cooking spray For greasing the muffin tin generously
Instructions
- Step 1 — Preheat & Mix the Filling Preheat your oven to 400°F (205°C). In a large mixing bowl, combine the finely diced ham, shredded gruyère, chopped spinach, and sliced green onion. Stir until evenly combined and set aside.Step 2 — Whisk the Custard In a separate bowl or large liquid measuring cup, add the eggs and whisk vigorously for about 2–3 minutes until smooth and slightly frothy. Add the heavy cream, whole milk, salt, pepper, garlic powder, and pinch of nutmeg. Continue whisking for another 1–2 minutes until fully combined. A well-whisked custard is the secret to a silky, even filling.Step 3 — Roll & Cut the Puff Pastry Lightly flour your work surface and unfold one sheet of thawed puff pastry. Use a rolling pin to gently roll it out to roughly 14 × 12 inches. Cut into 12 even pieces — approximately 4 columns across and 3 rows down. Repeat with the second sheet if needed.Step 4 — Line the Muffin Tin Generously spray the entire muffin tin with cooking spray, including the flat top surface. Press each puff pastry square into a muffin cup, gently pushing the dough up the sides to form a small shell. It doesn't need to reach the rim — just enough to hold the filling without spilling.Step 5 — Fill with Ham & Cheese Mixture Spoon approximately 1 tablespoon of the ham, cheese, and spinach mixture into each pastry cup. Distribute evenly across all 12 cups.Step 6 — Pour in the Custard Carefully pour the egg custard into each filled cup, filling just up to the top edge of the pastry. Do not overfill — the custard puffs as it bakes and will spill over if too full.Step 7 — Bake Bake for 17–20 minutes, or until the puff pastry is deep golden brown, the tops are puffed and set, and a toothpick inserted into the center comes out clean.Step 8 — Cool & Remove Allow the mini quiches to cool in the tin for 5–10 minutes. Run an offset spatula or butter knife around the edge of each cup and gently lift them out. Serve warm.
Notes
- Pastry too warm? If your puff pastry becomes soft and sticky while you're working with it, slide it back into the fridge for 10 minutes before continuing. Cold pastry puffs better.
- Frozen spinach tip: Thaw completely and wring out in a clean kitchen towel until bone dry — excess moisture will make the filling watery.
- Make-ahead option: Assemble the filled pastry cups the night before, refrigerate covered, and pour in the custard just before baking.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave for 30–40 seconds or in an air fryer at 350°F for 3 minutes to restore crispiness.
- Freezer-friendly: Freeze baked, cooled quiches for up to 3 months. Reheat from frozen in the microwave for about 2 minutes, loosely wrapped in a paper towel.
- Customization ideas: Swap ham for crumbled bacon or breakfast sausage. Try feta, smoked gouda, or fontina in place of gruyère. Add sautéed mushrooms, sun-dried tomatoes, or roasted peppers to the filling.