Little bites with big personality
Mini quiches always feel like the clever child of pastry and custard, and when you swap shortcrust for puff pastry, the result is a lighter, flakier mouthful. These mini puff pastry quiches with spinach and cheddar are rich enough to feel indulgent, yet small enough that no one stops at just one.
Why spinach and cheddar make sense
Spinach gives a fresh, earthy note that cuts through the creamy egg filling, while cheddar adds a punch of savoury depth. I once baked a tray of these for a spring picnic and spent the afternoon fending off requests for “just one more”. They’ve since become a staple for parties, packed lunches, and even lazy brunch spreads.
When to bring them out
These quiches are perfect when you need finger food that feels a bit heartier. They sit beautifully beside my prosciutto and Gruyère pinwheels or garlic herb cheese spirals when I’m setting up a grazing table.
More savoury pastry inspirations
You’ll find more ideas in 20 crispy puff pastry appetisers that are incredibly easy. For something equally satisfying, try my feta, spinach and pine nut bites or chicken, leek and tarragon mini pies.
Ingredients (makes 12 mini quiches)
- 1 sheet ready-rolled puff pastry (320g)
- 3 medium eggs
- 100ml double cream
- 75g mature cheddar cheese, grated
- 100g fresh spinach, washed and wilted
- 1 tsp butter
- Pinch of nutmeg
- Salt and black pepper
Ingredient notes
Wilt the spinach gently in butter until just collapsed, then squeeze out excess water. Too much moisture will make the quiches soggy. Cheddar works beautifully, but if you’d like something milder, swap for Red Leicester or Emmental. Avoid very soft cheeses, which don’t hold the structure as well.
Equipment needed
A standard 12-hole muffin tin makes the perfect moulds for these quiches. The deep sides help the pastry rise into neat cups. A whisk is handy for beating eggs and cream together. You want a smooth custard mixture without streaks of egg white.
Instructions
Preheat the oven to 200°C (fan 180°C). Grease a muffin tin lightly.
Unroll the puff pastry and cut into 12 squares. Press each square gently into the muffin tin to form cases, letting the corners stick up slightly.
In a bowl, whisk together the eggs, cream, nutmeg, salt, and pepper. Place a small amount of wilted spinach and grated cheddar into each pastry case. Pour over the egg mixture until just below the rim.
Bake for 18–20 minutes until puffed, golden, and just set in the middle. Allow to cool for a few minutes before removing from the tin.
Cooking techniques explained
Pressing the pastry into muffin holes creates a rustic shape with crinkled edges that puff dramatically as they bake. If neatness matters, trim the corners before baking, but I find the uneven edges rather charming. The secret to silky filling is not to over bake. Eggs continue cooking once removed from the oven, so take them out while they’re still slightly wobbly in the centre.
What to serve with spinach puff pastry quiches
They’re lovely warm from the oven, served with a simple salad of rocket and cherry tomatoes. The peppery greens balance the creamy filling. For brunch, pair them with smoked salmon and buttered toast. They also make excellent picnic food — easy to transport and just as good at room temperature.
Wine and beer pairings
A crisp Chardonnay works beautifully, its buttery notes echoing the pastry. Sauvignon Blanc also fits well, bringing freshness against the richness. For beer, try a golden ale, which has enough body to match the cheese without overpowering the spinach. A wheat beer also works, adding a light, refreshing lift.
Frequently asked questions
Can I make these mini quiches in advance?
Yes, they keep well in the fridge and can be reheated in the oven.
Can I freeze mini quiches?
Absolutely, freeze after baking, then reheat from frozen in a hot oven.
Why is my quiche filling watery?
The spinach wasn’t squeezed enough. Always press out excess water before adding.
Do I have to use cream?
Cream gives richness, but milk works if you’d like a lighter version.
Can I make these vegetarian?
Yes, they’re already meat-free. Just check your cheese is suitable for vegetarians.
Tips for success with spinach puff pastry quiches
Make sure your pastry is well-chilled before pressing into the tin. Warm pastry tears easily and doesn’t puff as neatly. Keep fillings modest. Too much spinach or cheese stops the custard setting and makes the pastry soggy.
Recipe variation suggestions
For a Mediterranean twist, add chopped sun-dried tomatoes and feta instead of cheddar. For something smoky, fold in a little cooked bacon or smoked salmon flakes before baking.
Storage and reheating for mini puff pastry quiches
Store in the fridge in an airtight container for up to three days. Reheat in a hot oven for 6–7 minutes until piping hot and crisp.
Mini Puff Pastry Quiches with Spinach and Cheddar
Ingredients
- 1 sheet ready-rolled puff pastry 320g
- 3 Eggs medium
- 100 ml Double cream
- 75 g Cheddar cheese mature, grated
- 100 g Spinach fresh, washed and wilted
- 1 tsp butter
- Pinch Ground nutmeg
- Sea salt
- Black pepper
Instructions
- Preheat the oven to 200°C (fan 180°C). Grease a muffin tin lightly.
- Unroll the puff pastry and cut into 12 squares. Press each square gently into the muffin tin to form cases, letting the corners stick up slightly.
- In a bowl, whisk together the eggs, cream, nutmeg, salt, and pepper. Place a small amount of wilted spinach and grated cheddar into each pastry case. Pour over the egg mixture until just below the rim.
- Bake for 18–20 minutes until puffed, golden, and just set in the middle. Allow to cool for a few minutes before removing from the tin.