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Everyone loves quiches. But they love them even more with crispy, crunchy puff pastry and especially when they’re conveniently bite-sized! Our mini party quiches are ready for a crowd – with plenty of filling ideas and flavour combos.
In this post you’ll learn
- Why We Love This
- Mini Party Quiches – Epic Finger Food
- Filling Combos and Flavour Ideas
- Ingredients and substitutes
- Let’s make puff pastry mini quiches!
- Quick Tips
- Storage
Why We Love This
We love recipes with versatility – especially with the amount of flavours and fillings you can do with this one. Treat this as your base recipe, but really go wild with whatever you can create with the flavours. When we were testing we tried some with a leftover beef taco and veggie mix and another with chilli oil, basil and feta. Oh. Em. Gee. So literally – try anything!
We’ve made this as easy as we can for you with all the shortcuts – frozen puff pastry sheets, muffin tins and directions to cook them either in your oven OR air fryer.
Related: Beef Party Pies /
Mini Party Quiches – Epic Finger Food
This recipe is Laura’s Mum’s specialty, it’s the tray of finger food she’ll take round to friend’s places and always come back empty handed!
She loves experimenting in the kitchen with whatever is in the fridge. So it’s no surprise she’s come up with a number of flavour ideas over the years that we can’t wait to share with you, alongside our own filling combos.
Filling Combos and Flavour Ideas
- Cheese & Bacon – The classic and the best. It’s simple, with just cheese and bacon and a little chive and onion for sweetness and bite.
- Spinach & Cheese – Use spinach (liquid squeezed out) with a combo of feta and tasty cheese. A sprinkle of garlic salt makes it taste even better!
- Mushroom & Garlic – As the name states, fry up some sliced mushroom and fresh garlic in salted butter.
- Greek Style – Try chopped cherry tomato (or sundried tomato) with sliced olives, oregano and chopped roto chicken. Heavenly!
- Vietnamese Style – Inspired by banh xeo flavours, you could add cooked and chopped pork and prawn alongside garlic, shallot and turmeric powder. Then dip in sweet chilli sauce.
- Korean Style – Try a mix of kimchi with fried pork mince, gochujang (red pepper paste) and garlic with plenty of cheese. Yum!
- Japanese Style – Fry up some beef mince (or tofu mince) in teriyaki sauce with shiitake mushroom and leek – we’d leave off the cheese for this one.
- Thai Style – Choo chee quiches! Use a little red curry paste, sub the milk for coconut milk or cream, add in chopped roto chicken and a splash of fish sauce, a squeeze of lime and a little sprinkle of sugar. These won’t last long!
Ingredients and substitutes
Jump to Full Recipe Measurements
- Puff Pastry Sheets – We used frozen puff pastry sheets, but feel free to make them from scratch if you have time. Sub with shortcrust pastry or white bread squares – optional crusts removed.
- Fillings – Our base filling is onion, bacon and chives. You can sub with any of our other filling ideas or sub the bacon for ham or a saltier pancetta or guanciale like in our carbonara, the chives for spring onion etc. It’s totally up to you!
- Eggs – We use large, free range eggs approx 59 g / 2 oz
- Milk – Full cream is our go to, you can sub with any nut milk, coconut milk or cream – it’s up to you.
- Cream – Heavy / thickened cream. Sub with coconut cream.
- Cheese – Grated tasty cheese works well, or any of your favourite melty cheese like cheddar, colby, mozzarella and Parmesan or a mix of any!
Let’s make puff pastry mini quiches!
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- Fry the onion and bacon.
- Line muffin tin with puff pastry squares.
- Whisk together the egg mixture.
- Add your preferred filling, top with egg mixture.
- Sprinkle over some grated cheese.
- Bake for 15 minutes and serve!
Quick Tips
- Add Cheese to Egg Mix – You can add the grated cheese to the egg and milk mixture earlier if you prefer to save an extra step.
- Puff Pastry – Allow to thaw on the bench for 5 minutes beforehand to make it a little easier to work with – and less likely to break or crack.
- Avoid Burnt Tips – You can baste exposed puff pastry with an 1:1 egg and milk wash to help stop the tips burning if your oven runs hot, or just cut the corners off.
Storage
These quiches are freezable and batchable! So feel free to make multiple flavours and store for later. Store in an airtight container in the fridge for a few days or 1-2 months in the freezer. If you’re taking frozen quiches for lunches at work or school, they should be thawed by the time you eat them.
FAQs & Troubleshooting
Do you use a regular muffin tin or mini muffin tin?
We use a regular muffin tin. You can use a mini muffin tin, but these would be tiny quiches – so adjust the filling portion sizes and puff pastry squares to suit. These may also cook a little quicker, so keep an eye on them!
Can I use a pie maker instead of the oven?
Yes, it’s fine to make these in a pie maker.
Can I use shortcrust pastry instead of puff pastry?
Absolutely! Instead of crispy quiche shells, the outside will be nice and crumble like a pie. Use whichever you prefer and whatever you have on hand!
Should I serve these hot or cold?
It’s personal choice – we’ve eaten them still hot enough to burn our mouth, luke warm and straight out the fridge. We enjoy eating them however. It can be good to serve them cold in summer, and hot in winter.
If reheating, we find our air fryer easiest to do this. Set it to 160°C / 320°F and heat them for around 5-8 minutes. 5 minutes is warmed through at a minimum. You can also reheat in your oven or microwave. To stop them drying out in your oven, you can always add a sheet of aluminium foil over the top of them loosely.
Toppings, Serving Ideas & Variations
- Crunchy Topping – You can add breadcrumbs or panko on top of the cheese for added crunchy texture.
- Dipping Sauce Ideas – Eat them as is, or you can serve with sweet chilli sauce, Kewpie mayo, sriracha aioli or even Thai nam jim jeow.
- Silicone Muffin Cups – As an alternative to muffin tins, you can use individual silicone muffin cups for your base, where you can fit more mini quiches on one baking tray then if you need.
- Finger Food Friends – If we’re doing platters of finger foods, these go great alongside our pork sausage rolls, beef sausage rolls, party pies, spinach and cheese triangles and Thai spring rolls.
Try these amazing recipes next:
10 Minute Chocolate Coconut Balls – Rum Balls
Aussie Vegemite on Toast – The Right Way
Coffee Scroll Biscuits
Candy Spuds – Condensed Milk Coconut Balls
Super Easy Jelly Slice Recipe
Caramilk Slice
Easy Apple Crumble Recipe with Muesli
Rolled Lamb Roast with Dukkah Crust
5 Ingredient Australian Damper Recipe
20 Minute Cheese and Bacon Cob Loaf Dip
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Mini Party Quiches with Puff Pastry!
Prep 5 minutes minutes
Cook 20 minutes minutes
Total 25 minutes minutes
Servings 27 mini quiches
Everyone loves quiches. But they love them even more with crispy, crunchy puff pastry and especially when they're conveniently bite-sized! Our mini party quiches are ready for a crowd – with plenty of filling ideas and flavour combos.
Ingredients
- 2 tbsp vegetable oil half cooking, half greasing tray, sub butter
- 3 puff pastry sheets cut into 9 squares, approx 8.5 x 8.5 cm / 3.3 x 3.3 in
- 1 onion
- 150 g shortcut bacon 5.3 oz, around 3 rashers
- 6 tbsp chives fresh, finely chopped, sub spring onion
- 2 eggs
- 1 cup milk 250 ml / 8.45 fl oz
- ⅓ cup cream 85 ml / 2.87 fl oz
- Salt and pepper to taste
- 1 ½ cup grated cheese
Instructions
Heat half the 2 tbsp vegetable oil (or butter) in a frying pan and throw in your 1 onion. Fry for a minute or two until translucent. Add in your 150 g shortcut bacon and continue to cook for a few minutes until slightly crispy and the onion has cooked down. Remove from the pan to allow to cool for a few minutes.
Pre-heat oven to 180˚C / 360˚F. (Or you can use your air fryer – no need to pre-heat.)
Brush a muffin tray with the remaining 2 tbsp vegetable oil. Slice each of the 3 puff pastry sheets into 9 equal squares (roughly 8.5 cm / 3.3 in) and push into each of the muffin holes.
Crack your 2 eggs into a large jug, pour in the 1 cup milk and ⅓ cup cream, then add the optional Salt and pepper and whisk together with a fork.
Spoon the cooked bacon and onion into the bases of each quiche, then sprinkle on the 6 tbsp chives.
Pour over the egg mixture and top them all with the 1 ½ cup grated cheese.
Pop as many trays as you can fit into your oven or air fryer and bake for 15-20 minutes, or until the cheese and puff pastry is a nice golden brown.
Once removed, let them stand for at least 5 minutes in the muffin trays before trying to remove them.
Serve hot (or cold!) and enjoy!
Video
Notes
Storage – These quiches are freezable and batchable! So feel free to make multiple flavours and store for later. Store in an airtight container in the fridge for a few days or 1-2 months in the freezer. If you’re taking frozen quiches for lunches at work or school, they should be thawed by the time you eat them.
Crunchy Topping – You can add breadcrumbs or panko on top of the cheese for added crunchy texture.
Dipping Sauce Ideas – Eat them as is, or you can serve with sweet chilli sauce, Kewpie mayo, sriracha aioli or even Thai nam jim jeow.
Silicone Muffin Cups – As an alternative to muffin tins, you can use individual silicone muffin cups for your base, where you can fit more mini quiches on one baking tray then if you need.
Nutrition Facts
Mini Party Quiches with Puff Pastry!
Amount per Serving
Calories
204
% Daily Value*
Fat
14
g
22
%
Saturated Fat
5
g
31
%
Trans Fat
0.001
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
23
mg
8
%
Sodium
229
mg
10
%
Potassium
50
mg
1
%
Carbohydrates
13
g
4
%
Fiber
0.5
g
2
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
168
IU
3
%
Vitamin C
1
mg
1
%
Calcium
64
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
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Wandercooks is an Australian recipe site reaching millions of home cooks every year. Sarah and Laura are here to inspire you with hundreds of recipes from their favourite Japanese, Asian and Australian cuisines. As seen on Google, Today, People, Taste of Home, Buzzfeed and more.
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