These Mini Gruyère Quiches are perfect for a weekend or holiday buffet party table. They are easy to make, perfect to prepare ahead and freeze and they are simply a delicious, easy snack.
The perfect finger food:
- Mini quiches are bite-sized, just small enough to eat with one hand when juggling a party plate!
- They can be made 2 to 3 days ahead and then kept in the fridge or frozen and reheated.
- Make them plain or customise them with tasty additions like mushrooms, spinach, caramelised onions, etc. All tastes can be catered for!
Ingredients for Mini Gruyère Quiches
- Shortcrust pastry, use ready rolled or make your own.
- crème fraîche or double/heavy cream
- 2 medium-sized eggs
- whole or semi-skimmed milk
- Gruyère cheese, grated
- Herbs of your choice
- Salt and black pepper
- Extras for variations: Mushrooms, garlic, red onions, etc
- Shallow bun/patty tin
How to make Mini Gruyère Quiches with Mushrooms
- First pre-heat your oven to 180°C/350F°C/Gas 4.
- Unroll the ready rolled shortcrust pastry and cut 12 rounds of the pastry and line a 12 hole shallow bun/patty tin. I use a glass that makes the perfect size round for my tin, around 7.5cm.
- Refrigerate the pastry while you make the filling.
- Gently fry the chopped mushrooms with the garlic until soft. Drain on a paper towel and let cool.
- Add the crème fraîche or double/heavy cream, milk, whole egg and egg yolk in a bowl and whisk together until well combined, season to taste.
- Divide the mushrooms and garlic between the pastry cases, then sprinkle on some of the grated Gruyère, a big pinch should suffice.
- Spoon the crème fraîche or double/heavy cream and eggs carefully and evenly over the mushrooms, etc. Don't overfill.
- Bake for 15-20 minutes or until golden and the filling has risen. Leave to cool for a few minutes before removing from the tin.
How to lighten up the recipe
To lighten up these mini Gruyère quiches use semi-skimmed milk and lighter crème fraîche in place of the whole milk and cream.
How much filling to use in each?
You'll need to judge how much filling to use, you won't need much as the portions are so small. This is why I prefer to place the extras fillings in first and then the egg mixture, this way you won't over fill the pastry cases.
Variations of Additions
- Spinach - lightly sauté finely chopped fresh spinach in a little butter with some garlic
- Sun-dried Tomato, finely chop and gently warm in its own oil.
- Red onion and red pepper, finely chop and gently sauté until softened.
- Vegetarian bacon, finely chopped and gently fried.
What kind of cheese is good for quiche?
Gruyere is our cheese of choice, but Cheddar or Emmenthal are equally great in a quiche. Also sometimes a combination of cheeses works well. Try Blue cheese or Parmesan combined with Cheddar.
- And don't forget the herbs. Thyme, Herbes De Provence, our favourites with eggs.
Gruyère is named after the town in Switzerland where it was orginally produced. It is a hard cheese that becomes a wonderfully smooth and melting type cheese, made from cow's milk.
Gruyère cheese can be used in a number of ways. As it melts easily it can be great in a toasted or grilled sandwich or croque monsieur. It is absolutely delicious in French Onion soup, grated into mashed potato and a wonderful addition to savoury scones.
Yes, the egg mixture alone will make lovely crustless quiches! Just remember to grease the shallow bun/patty tin or use a deeper muffin tin to make more substantial mini crustless quiches. Place your cheese and extras e.g. mushrooms etc into the greased tin and pour over the egg mixture. Bake for around 10-15 minutes.
You can, of course, but if you do remember to prick the bases with a fork to prevent the pastry from puffing up. I don't blind bake these mini quiches as they work well without if baked correctly.
More delicious appetizers:
Mini Gruyère Quiches are delicious warm or cold. Make lots, they don't seem to last very long!
First published in 2012, republished with updated content.
Mini Gruyere Quiches
- 375 g ready rolled shortcrust pastry
- 5 tablespoons heavy cream
- 2 medium sized eggs
- 3 tablespoons whole milk
- 50 g Gruyère cheese, grated
- Salt and pepper
- Extra fillings:
- 90 grams small mushrooms, chopped
- 1 small red onion, finely chopped
- 1 slice veggie bacon, finely chopped
- Pre-heat your oven to 370°F.
- Unroll the shortcrust pastry sheet and cut 12 rounds of pastry to line a 12 hole patty tin. Use a scone cutter or a glass that fits the size of your pan. Refrigerate while you make the filling.
- Gently fry the mushrooms and garlic if using until lightly golden. Drain on a paper towel and let cool.
- Whisk the cream, milk, eggs in a bowl until combined, season to taste.
- Add a generous pinch of grated Gruyère to each of the pastry cases.
- Divide the filling you are using mushrooms, etc. evenly between the pastry cases.
- Spoon or pour the egg mixture carefully and evenly over. Do not overfill.
- Bake for around 20 minutes or until golden and the filling has risen. Leave to cool for a few minutes before removing from the tin.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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