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Home Β» Baked Goods Β» Muffin Tin Veggie Quiches with Puff Pastry Crust

May 26, 2023

Muffin Tin Veggie Quiches with Puff Pastry Crust

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Janet Harlow
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These muffin tin quiches are filled with veggies and make a great appetizer or snack. Gruyere and parmesan give amazing tangy umami flavor. A ready-made puff pastry crust makes this a super easy recipe.

Be sure to check out more of my muffin tin recipes including my fun sized muffin tin egg bites, muffin tin baby potato stacks and muffin tin chicken pot pie.

Overhead view of muffin tin quiches on rectangular white platter. Partial view of round plate with quiche on left.

Ingredients

The key to a fluffy quiche is the right ratio of eggs to half and half. The usual ratio is 1/2 c half and half for each egg. In order to get the right amount of filling for 12 standard muffin sized quiches, I cheated a little and reduced the half and half to 1/3 cup per egg. But I don’t feel that it compromised the taste or texture.

Veggies – The recipe card below calls for broccoli and green onion. But other veggies can be used too including bell peppers, onions, mushrooms, sun dried tomatoes and asparagus. All of these veggies except the sundried tomatoes need to be cooked briefly to soften them and release water.

High water content vegetables like zucchini, eggplant, tomatoes don’t work as well in quiche, even when when cooked.

Gruyere is a traditional cheese in quiche. It’s firm yet creamy and has amazing sharp, tangy flavor. Imported French gruyere can be pretty pricy so don’t hesitate to use a domestic one. Or you can substitute a different cheese like cheddar, swiss, Emmental or Fontina.

The recipe includes a little parmesan for some extra cheesy flavor. A store-bought grated parmesan will be a time-saver.

Muffin tin quiches on white platter. Wood board with cheese and fresh broccoli on left.

Puff Pastry Crust

Quiche uses a traditional pie crust or tart crust. But I am a fan of short cuts and ready-made puff pastry is a wonderful flaky and delicious crust for quiche. Puff pastry can be found in the freezer section at most grocery stores. I used Pepperidge Farm’s puff pastry sheets.

Quiche filling is very wet so the crust does need to be pre-baked otherwise it will be soggy. And because this recipe uses PUFF pastry it will puff up when baked – just like this.

muffin pan with puffed up partially baked puff pastry.

There are 2 options to deal with this. You can bake the crusts with cupcake liners in the crusts and fill with pie weights for baking. This will prevent the poof.

Overhead view of muffin tin with pie crusts with cupcake liners filled with pie weights.

Or, as shown below, bake for a few minutes, then use a shot glass to hollow out and reshape the crust.

partially baked puff pastry crusts being hollowed out in muffin pan.

Whichever method you use, it will be flaky and a yummy crust for this quiche.

muffin pan with muffin tin quiches. wood board with fresh broccoli and gruyere on left.

Gluten-Free Options

The filling is naturally gluten-free so no substitutions are needed. For the crust, you can use a gluten-free puff pastry crust. Schar has a ready made gluten-free puff pastry that can be found in many natural food grocery stores. I found that the dough is a little dry and I had trouble rolling out the scraps. So you’ll need 3 sheets (1 1/2 boxes). If you can’t find gf puff pastry, a gluten-free ready made pie crust can be used also-Wholy Gluten-Free frozen pie crusts are a good option.

muffin tin quiches with gluten-free crust on white platter. stack of small white plates with one quiche in back right.
Muffin Tin Quiche with Gluten-Free Crust
Muffin pan with broccoli and gruyere quiches. Wood board with broccoli and cheese on left. Plate with quiches in back left.
overhead view of muffin tin quiches on rectangular white platter. round white plate with quiche on left.

Muffin Tin Veggie Quiches with Puff Pastry Crust

Author: Janet Harlow
Course: Appetizers and Snacks, Side Dishes
Cuisine: French
Servings: 12 mini quiches
These muffin tin quiches are filled with veggies and gruyere cheese and make a great appetizer or snack. A ready-made puff pastry crust makes this a super easy recipe.
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Prep Time 20 minutes mins
Cook Time 23 minutes mins

Recommended Products

  • Muffin Tin – Standard

Ingredients
  

  • 1 box ready made puff pastry sheets, thawed gluten-free option below in notes
  • 2 large eggs
  • β…” c half and half
  • β…› tsp salt
  • 2 pinches finely ground black pepper
  • ΒΎ c grated gruyere cheese
  • 2 Tbsp grated parmesan cheese
  • Β½ c chopped broccoli florets or other vegetable like asparagus, mushrooms, bell peppers
  • 1 stalk green onion
  • olive oil for cooking the veggies

Instructions
 

Make the Crust

  • Remove the puff pastry from the box and let thaw as directed on the package. It usually takes 45 mins to 1 hour. Or put it in the refrigerator the night before.
  • Preheat the oven to 400℉.
  • Cut out 4 inch circles of puff pastry. You should get 5 per sheet initially.
    overhead view of puff pastry sheet with circles cut out.
  • Pull the scraps together and roll to the same thickness as the original. Note the dough is very elastic and will be difficult to roll out.
    overhead view of wood rolling pin rolling out puff pastry dough.
  • Cut out the remaining dough circles needed.
  • Press the dough circles into the muffin tin. Very gently press to the bottom and against the sides.
    overhead view of puff pastry circles in muffin pan.
  • Pinch the top to create an edge.
    overhead view of muffin pan with unbaked puff pastry crusts for quiche.
  • The crust will puff up quite a bit during baking.
    Option #1 is to place a paper cupcake liner in each crust, fill them with pie weights and bake for 18 minutes.
    Option #2 is to skip the liners and pie weights and use the technique in the next 2 steps.
    Overhead view of muffin tin with pie crusts with cupcake liners filled with pie weights.
  • Bake them for 12 minutes. Then remove the pan from the oven and turn the oven down to 350℉. Use a shot glass to press down the puffed up centers.
    Close up of muffin pan with puff pastry Shot glass in one well pressing down puffed up crust.
  • Return the pan to the oven and bake 3 minutes more. The crusts may have puffed up again, so use the shot glass again to deflate.
    Close up of muffin pan with puff pastry Shot glass in one well pressing down puffed up crust.
  • While the crusts are baking, make the filling.

Make the Filling

  • Chop the green onion into thin rounds and chop the broccoli into very small pieces suitable for a muffin tin sized quiche.
    Overhead view of muffin tin quiche ingredients on wood board.
  • Heat a skillet over medium-high heat for 1-2 minutes. Add a very light coating of oil.
    overhead view of metal Skillet on cooktop with light coating of oil.
  • Add the broccoli and cook for 2 minutes, tossing often. Add a tablespoon of water to the pan. This will create steam and help the broccoli soften without browning or burning.
    overhead view of Skillet on cooktop with cooking broccoli florets.
  • When the water has evaporated and the broccoli is bright green, add the green onion and cook for another minute.
    overhead view of Skillet with cooked broccoli florets and green onion.
  • Transfer the veggies to a plate to cool.
    overhead view of white plate on wood board with cooked broccoli florets and green onion.
  • In a large mixing bowl beat the eggs for 2 minutes using a whisk or electric mixer.
    overhead view of whisked eggs in glass bowl. wire whisk on left.
  • Add the half and half and beat 2 minutes more.
    overhead view of glass bowl with whipped eggs and half and half. white spatula on left.
  • Stir in the cheeses, cooled veggies, salt and pepper.
    overhead view of glass bowl with quiche filling.

Assemble & Bake the Quiches

  • Divide the filling evenly among the crusts. It will be a little more than 2 tablespoons per crust.
    Overhead view of muffin tin with unbaked mini quiches.
  • Bake for 21-25 minutes or until the tops are mostly set. There can be a very small unset spot in the center.
  • Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
    Overhead view of muffin tin quiches cooling on a wire rack.
  • Refrigerate and serve cold or at room temperature. They will last in the refrigerator for at least 1 week.

Notes

NOTES FOR GLUTEN-FREE: Schar gluten-free puff pastry sheets work in this recipe. You’ll need 2 boxes (3 sheets) because the scraps do not re-roll well. You should ge 5 crusts per sheet. Follow the preparation instructions on the box.
I found the dough to be fairly dry and it cracked and broke when I formed it in the muffin pan no matter how defrosted it was. Use a little water to patch and press together any cracks or holes. Because the dough is dry, it does not need to be prebaked.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
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Posted In: Appetizers and Snacks, Baked Goods

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