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.
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.
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.
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.
Or, as shown below, bake for a few minutes, then use a shot glass to hollow out and reshape the crust.
Whichever method you use, it will be flaky and a yummy crust for this quiche.
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 Veggie Quiches with Puff Pastry Crust
- 1 box ready made puff pastry sheets, thawed gluten-free option below in notes
- 2 large eggs
- ⅔ c half and half
- ⅛ tsp salt
- 2 pinches finely ground black pepper
- ¾ c grated gruyere cheese
- 2 Tbsp grated parmesan cheese
- ½ c chopped broccoli florets or other vegetable like asparagus, mushrooms, bell peppers
- 1 stalk green onion
- olive oil for cooking the veggies
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.
- 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.
- 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.
- Pinch the top to create an edge.
- 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.
- 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.
- 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.
- 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.
- Heat a skillet over medium-high heat for 1-2 minutes. Add a very 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.
- When the water has evaporated and the broccoli is bright green, add the green onion and cook for another minute.
- Transfer the veggies to a plate to cool.
- In a large mixing bowl beat the eggs for 2 minutes using a whisk or electric mixer.
- Add the half and half and beat 2 minutes more.
- Stir in the cheeses, cooled veggies, salt and pepper.
Assemble & Bake the Quiches
- Divide the filling evenly among the crusts. It will be a little more than 2 tablespoons per crust.
- 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.
- Refrigerate and serve cold or at room temperature. They will last in the refrigerator for at least 1 week.
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