At this time of year with parties and entertaining at its peak, it is always good to have some quick and easy finger food on hand to share. These Mini Quiche are perfect. Not only are they simple to make, they can be made ahead and frozen.
My favourite part with quiche is always the filling, and playing around with different combinations. Anything really goes here, so don’t be afraid to mix and match whatever you want. All the usual combinations are great (ham, cheese, corn, onion etc), but have some fun trying some new ones. Just make sure you come back and tell me about them!
1 sheet frozen puff pastry
½ cup grated cheese
¾ cup (approximately) of prepared fillings
1 cup milk
Preheat oven to 180C (360F). Allow puff pastry to defrost. Grease 12 hole mini pan. Cut 12 rounds from pastry and press into greased pan.
Sprinkle some cheese into the bottom of each pastry then top with selected fillings.
Beat together egg and milk, add salt and pepper to taste, then pour over fillings.
Bake in oven for 20-30 minutes until browned and cooked through. They can be served immediately or allow to cool and freeze for later.
The Klutzy Cook Notes
- The filling options are endless. Here are some combinations to get you started:
Chopped cooked onions, bacon, sundried tomatoes
Creamed corn, ham or bacon
Chopped salami, olives and sundried capsicums
Canned salmon and chives
Cooked chopped onion, capsicum, corn and ham.
Cooked onion, feta cheese, capsicum.
- The recipe can easily be scaled up and done in larger batches. The above ratio of ingredients is for 12 mini quiches so just multiply accordingly.
- Use mini patty pans (as in photo above) or mini muffin pans or both!
- These Mini Quiche can be made up to two weeks ahead and frozen. Simply defrost and reheat prior to serving.