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Make Ahead Mini Quiches with Flaky Crust

A stack of four golden-brown spinach mini quiches with a fluffy, eggy texture, served on a white plate.
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Prepare these elegant mini quiches ahead of time for a zero-stress brunch or garden tea party. This recipe features a reliable, flaky crust and fresh spring fillings.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3 tablespoons ice water
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped fresh spinach
  • 1/4 cup sliced leeks, white and light green parts only
  • 1/4 cup crumbled feta cheese
  • 1/4 cup shredded Gruyère cheese
  • Pinch of black pepper

Instructions

  1. Prepare the crust: In a bowl, mix the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disk, wrap, and chill for 30 minutes.
  2. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
  3. Roll out the chilled dough thinly. Use a round cutter slightly larger than the muffin cups to cut out 12 circles. Gently press the dough circles into the prepared muffin cups to form the crusts. Prick the bottoms lightly with a fork.
  4. Blind bake the crusts for 10 minutes. Remove from the oven.
  5. Prepare the filling: In a small skillet, sauté the leeks until soft, about 3 minutes. Set aside.
  6. In a separate bowl, whisk together the eggs, heavy cream, nutmeg, and black pepper until combined.
  7. Divide the spinach, sautéed leeks, feta cheese, and Gruyère cheese evenly among the 12 pre-baked crusts.
  8. Carefully pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
  9. Bake for 18 to 22 minutes, or until the centers are set and the tops are lightly golden.
  10. Let the mini quiches cool in the tin for 5 minutes before carefully removing them to a wire rack to cool completely.

Notes

  • For a make ahead breakfast, you can assemble the quiches completely, cool them, and store them in an airtight container in the refrigerator for up to two days. Reheat briefly before serving.
  • If you prefer a richer flavor, substitute half of the heavy cream with half-and-half.
  • This recipe works well for spinach and feta appetizers or as a main component for brunch food for a tea party.

Nutrition

Find it online: https://onedishuniverse.com/mini-quiches-prep-ahead-elegance-brunch/