Mini Quiche Bridal Shower (Print View)

Elegant, creamy filling in bite-sized quiches ideal for sophisticated bridal shower gatherings.

# Components:

→ Pastry

01 - 1 sheet refrigerated pie crust, approximately 8.8 ounces

→ 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

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 24-cup mini muffin tin and set aside.
02 - Roll out pie crust on a lightly floured surface. Cut 24 circles using a 2½-inch round cutter. Gently press each circle into the muffin tin cups.
03 - In a medium bowl, whisk together eggs, heavy cream, whole milk, salt, black pepper, and nutmeg until smooth and homogeneous.
04 - Distribute Gruyère and Parmesan cheese evenly among the pastry cups. Add desired vegetables and optional meat to each cup in small portions.
05 - Carefully pour the egg mixture into each pastry cup, filling nearly to the rim to allow for expansion.
06 - Bake for 22 to 25 minutes, or until quiches are puffed and golden brown on top.
07 - Allow quiches to cool in the tin for 5 minutes, then transfer to a wire cooling rack. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They're bite-sized sophistication that lets guests grab them without needing a plate, which means less cleanup for you.
  • You can customize each one differently, so vegetarians, meat-lovers, and picky eaters all find something they'll actually eat.
  • Make them the day before and reheat gently—the ultimate low-stress entertaining move for someone juggling a million brunch details.
02 -
  • Don't skip the five-minute rest in the tin—I learned this by burning my fingers trying to pop them out too early, only to watch two of them fall apart on the counter.
  • If your quiches are browning too quickly on top but still jiggling in the middle, loosely tent them with foil for the last few minutes instead of turning up the heat.
03 -
  • Use a gentle hand with the pastry cutter—don't twist it into the crust, just press straight down and lift, which keeps the edges sealed and prevents them from puffing unevenly.
  • If you're making multiple batches, prep all your ingredient combinations in small bowls before you start filling so you're not fumbling with containers while trying to balance a liquid measuring cup.
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