Description
Flaky, golden puff pastry filled with creamy egg custard, sautéed mushrooms, spinach, and melted cheddar cheese — these Easy Puff Pastry Quiches are perfect for brunch, parties, or a quick bite.
Ingredients
- Puff Pastry Sheets: 1 sheet, thawed
- Eggs: 4 large
- Heavy Cream: 1 cup
- Cheddar Cheese: 1 cup, shredded
- Mushrooms: 1 cup, sliced and sautéed
- Spinach: 1 cup, wilted and drained
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
- Nutmeg: a pinch
Instructions
- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
- In a bowl, whisk together the eggs, cream, salt, pepper, and nutmeg until smooth.
- Cut the puff pastry sheet into 12 squares and press each into the muffin tin cups.
- Divide the mushrooms and spinach evenly into the cups.
- Pour the egg mixture over the veggies and top with shredded cheese.
- Bake for 22 to 25 minutes until golden and the centers are set.
- Let cool slightly before removing from the tin and serving.
Notes
- Blind baking helps prevent soggy bottoms.
- You can prepare the filling in advance and refrigerate overnight.
- Use silicone muffin cups for easy removal.
- Reheat leftovers in the oven for best texture.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 190
- Sugar: 1g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: puff pastry quiche, easy mini quiches, vegetarian quiche, brunch ideas