Mini Quiche Bridal Shower Bites (Printable)

Elegant, creamy mini quiches with Gruyère and fresh veggies perfect for sophisticated brunch gatherings.

# What You Need:

→ 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.
02 - Roll out pie crust on a lightly floured surface. Cut 24 circles using a 2½-inch round cutter. Press each circle gently into muffin tin cups.
03 - In a medium mixing bowl, whisk together eggs, heavy cream, whole milk, salt, black pepper, and nutmeg until smooth and fully combined.
04 - Distribute Gruyère and Parmesan cheese among pastry cups. Add selected vegetables and optional meat to each cup.
05 - Carefully pour egg mixture into each pastry cup, filling to approximately ¼ inch from the rim.
06 - Bake for 22 to 25 minutes until quiches are puffed and golden brown on top.
07 - Allow quiches to rest in tin for 5 minutes. Transfer to wire rack. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • They look like you spent hours in the kitchen, but honestly, twenty minutes of actual work gets you there.
  • You can customize each one differently, so picky eaters and adventurous ones all find something they want.
  • Make them the day before and just warm them up—the ultimate brunch hack when you'd rather be mingling than cooking.
02 -
  • Don't skip the five-minute rest in the tin—I learned this the hard way when I tried to remove them too quickly and they fell apart in my hands.
  • The egg mixture will seem thin, but it puffs beautifully as it bakes, creating that light, custardy texture that makes these special.
03 -
  • If your pie crust is really soft, refrigerate it for ten minutes after cutting before pressing into the tin—it'll be easier to work with and won't shrink as much.
  • Don't be shy with the nutmeg even though it seems like just a pinch, it's the whisper of flavor that makes people lean in and ask what you did differently.
Return