Shared:

  • 3 sheets shortcrust pastry , thawed (20cm / 8” square) OR 2 boxes pie crusts (Note 1) OR 2 batches homemade quiche crust

Quiche filling

  • 3 eggs
  • 2/3 cup cream , heavy/thickened
  • 1/2 tsp salt
  • Pinch black pepper

QUICHE LORRAINE (MAKES 24):

  • 2 tsp (10g) butter
  • 150g (5 oz) bacon , finely chopped
  • 1/2 eschallot (shallot/French onion), finely diced
  • 1/3 cup (30g/1oz) swiss or gruyere cheese , shredded (Note 2)

SPINACH & CHEESE (MAKES 24):

  • 1 tbsp (15g) butter
  • 120g (4oz) baby spinach , sliced 1/2cm / 1/5” thick
  • 1 garlic clove , minced
  • 1/2 cup (50g/2oz) swiss or gruyere cheese , shredded (Note 2)

MUSHROOM (MAKES 24):

  • 1 tbsp (15g) butter
  • 1 clove garlic , minced
  • 100g (4 oz) mushrooms , finely chopped
  • 8 mushrooms , small, sliced (decorating)
  • 1/2 cup (50g/2oz) swiss or gruyere cheese , shredded (Note 2)
  • 1 tbsp chopped chives

MEDITERRANEAN (MAKES 24):

  • 1/4 cup green olives , finely chopped
  • 1/4 cup sun dried tomatoes , finely chopped
  • 30g (1 oz) fetta , crumbled
  • 1/4 cup (25g/1oz) swiss or gruyere cheese , shredded (Note 2)

Instructions

QUICHE PASTRY: Preheat oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil. Cut 24 rounds out of pastry using a 7.5 - 8cm / 3- 3.25” cutter. (Note 3) Press into muffin tin, making sure there’s no air underneath the pastry. Prick the base 4 times with a fork, then bake for 5 minutes JUST until a skin partially forms on surface of pastry. CHECK at 4 minutes - if pastry is bubbling, press back down. Remove from oven and let cool - pastry should be partially cooked on surface only.

QUICHE LORRAINE: Melt butter over medium high. Cook bacon for 2 minutes, then add eschallots and cook until bacon is light golden. Transfer to bowl. Place pinch of cheese in quiche crust, top with 1 teaspoon bacon mixture then 1 tbsp egg mixture - fill to top.

SPINACH: Melt butter over medium high. Add garlic, sauté 20 seconds. Add spinach and cook for 1 minute until just wilted, then transfer to bowl. Place pinch of cheese in quiche crust, top with 1 teaspoon of spinach then 1 tbsp egg mixture - fill to top.

MUSHROOM: Melt butter over medium high. Add garlic, sauté 20 seconds. Add chopped mushrooms and cook for 2 minutes until mushroom is starting to go golden on edges, then transfer to bowl. Place pinch of cheese in quiche crust, top with 1 teaspoon cooked mushrooms then 1 tbsp egg mixture - fill to top. Top with 1 or 2 slices mushrooms.

MEDITERRANEAN: Antipasto Mix: Toss the olives, sun dried tomatoes and feta together. Place pinch of cheese in quiche crust, top with 1 heaped teaspoon Antipasto Mix, then 1 tbsp egg mixture - fill to top.

BAKING: Bake 20 minutes at 180C/350F until surface is light golden. They will puff, then sink. Sprinkle Mushroom quiche with fresh chives. Serve warm!

https://www.recipetineats.com/mini-quiche-4-ways/