Pin It Delicate mini quiches arranged in a floral wreath, filled with spring vegetables and creamy cheese—perfect for brunches or festive gatherings.
Ingredients
- Pastry: 1 sheet ready-made shortcrust pastry (approx. 250 g)
- Filling: 4 large eggs, 100 ml heavy cream, 100 ml whole milk, 80 g grated Gruyère cheese, 60 g goat cheese, crumbled, ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon dried thyme
- Vegetables: 80 g baby spinach, chopped, 1 small zucchini, finely diced, 1 small red bell pepper, finely diced, 4 cherry tomatoes, halved, 2 tablespoons chives, finely chopped
- Decoration (for wreath effect): Edible flowers (e.g. pansies, nasturtiums), optional, Fresh herbs (parsley, dill, chervil), for garnish
Instructions
- Step 1:
- Preheat the oven to 180°C (350°F). Grease a standard muffin tin with butter or nonstick spray.
- Step 2:
- Unroll the shortcrust pastry and cut out 12 rounds using a 7–8 cm cookie cutter. Press each round gently into the muffin tin cups. Refrigerate while preparing the filling.
- Step 3:
- In a mixing bowl, whisk together eggs, cream, milk, salt, pepper, and thyme. Stir in Gruyère and goat cheese.
- Step 4:
- Divide spinach, zucchini, and red bell pepper evenly among the pastry-lined cups.
- Step 5:
- Pour the egg mixture into each cup, filling to about three-quarters full. Top each quiche with a cherry tomato half and sprinkle with chives.
- Step 6:
- Bake for 25–30 minutes, or until the filling is set and lightly golden. Let cool slightly before removing from the tin.
- Step 7:
- Arrange the mini quiches in a wreath shape on a large serving platter. Garnish with edible flowers and fresh herbs for a floral, festive presentation.
Pin It Required Tools
Muffin tin (12-cup), Mixing bowls, Whisk, Cookie cutter (7–8 cm), Knife and chopping board
Allergen Information
Contains: Eggs, Milk (dairy), Wheat (gluten in pastry). If using edible flowers, ensure they are food-safe and free of pesticides. Always check ingredient labels if serving to those with allergies.
Nutritional Information
Calories: 120, Total Fat: 8 g, Carbohydrates: 7 g, Protein: 5 g
Pin It This elegant dish is sure to impress at any spring brunch or festive gathering.
Questions About This Recipe
- → What pastry is best for the mini quiches?
Ready-made shortcrust pastry offers a crisp and buttery base that holds the filling well and bakes evenly.
- → Can I use different cheeses in the filling?
Gruyère can be substituted with Emmental or cheddar without compromising flavor or texture.
- → How can I achieve the floral wreath presentation?
Arrange the baked mini quiches in a circular pattern on a large platter, garnishing with edible flowers and fresh herbs to enhance the floral effect.
- → Are there vegetarian options to modify the filling?
The original filling is vegetarian, but you can add cooked ham or smoked salmon for a non-vegetarian twist.
- → What baking temperature ensures perfect cooking?
Baking at 180°C (350°F) for 25–30 minutes gently sets the filling and creates a light golden crust.
- → How to store leftover mini quiches?
Store leftovers in an airtight container in the refrigerator for up to three days; reheat gently before serving.