Make-Ahead Mini Quiches for Mother’s Day Brunch Prep
Mini quiches are individual custard tarts that you can prepare the night before and reheat in minutes. They’re ideal for Mother’s Day brunch because all the work happens ahead of time.
You’ll get 24 bite-sized quiches that guests can eat with their hands while you actually enjoy the celebration instead of cooking.
Why Frozen Pastry Shells Work Better Than Homemade
Store-bought frozen mini pastry shells save you hours and actually hold up better to the custard filling. The commercial shells are pre-shaped and partially baked, so they won’t shrink or get soggy like homemade pastry often does.
Look for Pepperidge Farm or Athens brand in the freezer section. Don’t thaw them before filling – the frozen shells hold their shape better during the initial baking.
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How to Store and Reheat Without Losing Quality
Baked mini quiches keep in the refrigerator for up to 3 days when covered tightly. The custard stays creamy and doesn’t separate if you avoid overheating during reheating.
Reheat at 300°F for 8-10 minutes rather than using the microwave. This warms them through without making the pastry soggy or the filling rubbery. You can reheat them straight from the fridge on the morning of your brunch.
Make-Ahead Mini Quiches for Mother’s Day Brunch Prep
Ingredients
Equipment Needed
- Two 12-cup mini muffin pans
- Large mixing bowl
- Whisk
- 1/4 cup measuring cup
- Small spoon
Instructions
- Prepare shells: Preheat oven to 375°F. Place frozen pastry shells directly into mini muffin pan cups without thawing.
- Make custard base: In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until completely smooth. The mixture should have no streaks of egg white visible.
- Add cheese: Sprinkle about 1/2 teaspoon of Gruyère into each pastry shell, using about 3/4 of the cheese total. Reserve remaining cheese for topping.
- Add fillings: Divide bacon crumbles, chives, and thyme evenly among the shells, about 1/2 teaspoon of each per quiche.
- Fill shells: Pour custard mixture into each shell, filling to about 3/4 full. Don’t overfill or they’ll overflow during baking. Top with remaining cheese.
- Bake quiches: Bake for 20-25 minutes until centers are set and no longer jiggle when gently shaken, tops are lightly golden, and a knife inserted in center comes out clean. Cool in pans for 5 minutes before removing.
Nutrition Facts
Per Serving (1 mini quiche)
