I have been making mini quiches for many years now. These quiches are very easy to make as I simply use store-bought puff pastry for the pastry and use a muffin tray to shape the quiches into mini quiches. And I typically do a feta and mushroom quiche combination for a vegetarian option and smoked salmon and chives combination for a non-vegetarian option. They always turn out delicious and I typically, make them for starters for parties or a dish for a potluck get together.
Last weekend, as the lockdown rules were relaxed a little in Victoria, the gym girls and I decided to have an afternoon tea in one of the girl’s backyard. So,I decided to make this quick and easy goats cheese and mushroom mini quiches for a savoury afternoon tea as we were already having a sweet option of scones, cream and jam. They turned out a hit and I decided to share the recipe with you. These mini quiches also make great snacks for afternoon tea if you are savoury person or a starter for a party you are having or even finger food if you having a cocktail party 🙂 So, if you are looking for a savoury easy snack or a dish to bring to your next potluck party, try these delicious and easy mini quiches 🙂
I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie 🙂
Makes 18 delicious mini quiches
- 2 x store-bought puff pastry;
- 4 eggs;
- 150ml thicken cream (normal or light version work well);
- 1 brown onions, thinly sliced;
- 8 mushrooms, sliced;
- Handful of shredded mozzarella cheese;
- 2-3 tsp dried Italian herbs;
- 1 tsp garlic powder;
- San Elk veggie stock or salt to taste;
- Black pepper to taste; and
- 100-150g goats cheese.
- Preheat the oven to 180 degrees Celsius and grease a muffin tray. The tray needs to be greased well, otherwise the quiches will stick to the tray;
- In a large bowl, whisk the eggs and thicken cream until well combined;
- Then, add all the remaining ingredients except the puff pastry and goats cheese to the egg mixture and mix until well combined. Then, set aside;
- When the puff pastry has slightly softened (Make sure the pastry doesn’t stick to the board. If it does, dust with some flour), cut the pastry into 9 equal squares/rectangles (I do this by cutting the pastry first into 3 columns and then, cutting into 3 rows). Now, it is time to shape the pastry to fit into the muffin hole. To do this, slice the edges of each of the 9 squares slightly at a diagonal. Then, shape each square into a cup by pushing each edge to the back of each other (see video below) and place each cup into the greased muffin tray. Repeat until all muffin holes have a puff pastry cup;
- Then, pour 2-3 tbsp of the egg mixture into each puff pastry cup and top each egg-filled pastry cup with 2-3 tsp of goats cheese;
- Once, all muffin holes are filled with quiche mixture, place in the oven and bake for 25-35 minutes or until the egg is cooked (it will be slightly warm);
- Enjoy. It goes well with some onion relish if you are looking for something extra. Stores in the fridge for up to a week and can be warmed up in the microwave.