Freezer-Friendly Mini Quiches for Mother’s Day Brunch
Mini quiches are bite-sized egg custards baked in pastry shells that you can make weeks ahead and freeze. They’re ideal for Mother’s Day brunch because you can prep them completely in advance and just reheat when guests arrive.
You’ll get tender, creamy centers with whatever fillings you like. No last-minute stress on the special day.
Why Store-Bought Pastry Shells Work Better for Freezing
Frozen mini pastry shells from the grocery store hold up much better to freezing and reheating than homemade crusts. They’re designed to maintain their structure through temperature changes without getting soggy.
You’ll find them in the frozen section, usually in packages of 15. Brands like Pepperidge Farm or Athens work well. Don’t thaw them before filling – they’re easier to work with when frozen solid.
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How to Freeze and Reheat Without Losing Quality
Cool the baked quiches completely before freezing, about 2 hours at room temperature. Wrap each one individually in plastic wrap, then store in freezer bags for up to 3 months.
Reheat straight from frozen at 350°F for 12-15 minutes until heated through. Don’t thaw first – they’ll get watery. The centers should be hot and the tops lightly golden when ready.
Freezer-Friendly Mini Quiches for Mother’s Day Brunch
Ingredients
Fillings
Equipment Needed
- 15-cup mini muffin tin
- 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 tin cups. Don’t thaw them first.
- Make custard base: Whisk eggs, milk, cream, salt, pepper, and nutmeg in a large bowl until completely smooth. No streaks of egg white should remain.
- Add fillings: Sprinkle about 1 teaspoon of Gruyère into each pastry shell. Add your choice of fillings – bacon, ham, chives, or sun-dried tomatoes – using about 1 teaspoon per shell.
- Fill with custard: Pour egg mixture into each shell, filling about 3/4 full. Top each with remaining cheese, about 1/2 teaspoon per quiche.
- Bake until set: Bake for 20-25 minutes until centers are set and no longer jiggle when gently shaken, tops are golden brown, and a toothpick inserted in center comes out clean. Cool completely before freezing, about 2 hours.
Nutrition Facts
Per Serving (1 mini quiche)
