Crowd-Pleasing Mini Quiches for Mother’s Day Brunch Tables
Mini quiches are bite-sized custard tarts that work brilliantly for brunch because you can make them ahead and serve them at room temperature. They’re easier than full-sized quiche since there’s no rolling pastry or worrying about soggy bottoms.
Guests love them because they’re handheld and you can offer different flavors in one batch.
Why Store-Bought Pastry Works Better for Mini Quiches
Frozen mini tart shells save you hours and actually work better than homemade for this recipe. The pre-baked shells hold their shape when you pour in the custard, and they won’t shrink during baking.
Look for the round tartlet shells in the freezer section, usually near the pie crusts. Athens and Pepperidge Farm both make good versions. You don’t need to thaw them before filling.
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Getting the Custard Ratio Right
The key to creamy mini quiches is using more cream than milk in your custard base. A 2:1 ratio of cream to milk gives you rich texture without being too heavy.
Whisk the eggs gently to avoid creating too much foam, which can make the surface bumpy when baked. Strain the custard mixture if you want restaurant-smooth results, but it’s not essential for home cooking.
Crowd-Pleasing Mini Quiches for Mother’s Day Brunch Tables
Ingredients
Filling
Equipment Needed
- 2 standard muffin tins
- Large mixing bowl
- Whisk
- Measuring cups
- Small spoon for filling
Instructions
- Prepare shells: Preheat oven to 375°F. Place frozen tart shells directly into muffin tin cups without thawing.
- Make custard base: Whisk eggs, cream, milk, salt, pepper, and nutmeg in a large bowl until well combined but not foamy. Set aside.
- Add fillings: Sprinkle a pinch of Gruyère into each tart shell. Divide your chosen fillings among the shells, using about 1 teaspoon of filling per shell. Top with remaining cheese.
- Fill with custard: Pour custard mixture into each shell, filling about 3/4 full. Don’t overfill or they’ll overflow during baking.
- Bake until set: Bake for 15-18 minutes until centers are just set with a slight jiggle, tops are lightly golden, and a knife inserted in center comes out clean. Cool in pan for 5 minutes before removing.
Nutrition Facts
Per Serving (1 mini quiche)
