These vegetarian mini quiches are so easy to prepare and make the perfect snacks or party appetisers. Made with puff pastry and a few sautéed vegetables, these mini quiches are super addictive and easy to customise.
Mini quiches in a muffin pan are one of those recipes I always find myself making when I am really at a loss for what to eat using the random ingredients that I might have in my fridge or freezer. They make an amazing and delicious lunch, but also are a great option when you need to take a plate to a potluck lunch.
This version makes the cutest little mini quiches which are the perfect bite. These are a fantastic party food or appetiser as they are super easy to eat with one hand, you can make them ahead of time, and everyone loves them!
Feel free to customise the fillings (I have a whole section below with some suggestions), and get a bit creative. You can also make them in a regular muffin pan if you like so that they are a bit more substantial if you’re just making them for lunch to go alongside a salad.
Just be warned, these little quiches are super additive and you may find yourself eating not 2 but 10 in one sitting. Whoops!
Key Ingredients
These mini vegetarian quiches are a great way to use up vegetables you have in the fridge, so feel free to get creative with the fillings and use this recipe as a ratio/guide.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Puff pastry – to make these mini quiches super simple, I always use store bought frozen puff pastry sheets. Allow them to defrost on the kitchen counter before cutting.
- Vegetables – for the base recipe, I like to use a combination of onion, red capsicum (bell pepper) and frozen spinach as these are vegetables that have a long fridge life and are likely to be leftover. You can use other veggies like frozen peas, broccoli, cauliflower or really anything you have leftover in the crisper.
- Shredded cheese – adds so much extra flavour to the mini quiche bites. Use a dairy free cheese to keep these dairy free, otherwise you can just use any cheese you like, or even just omit completely.
- Eggs – large, whole eggs make up the quiche filling.
- Dairy free milk – traditionally heavy cream would be added to the eggs to make the filing, but to keep these dairy free and a little healthier we are using a plant-based milk. I usually use oat milk but you can use any you prefer.
Equipment and Tools
This section may contain affiliate links which means I make a small commission on any purchase made with no extra cost to you. If you’re considering purchasing on Amazon I’d be so grateful if you would do so by first clicking one of these links. Thank you for your ongoing support.
- Mini muffin pan – creates the small, bite sized mini quiches that are perfect to serve as appetizers. This recipe makes 48 mini quiches so you’ll either need 2 pans or to cook them in batches.
Step-By-Step Instructions
Start by greasing your mini muffin pans well using a cooking oil spray. Next, cut out circles of pastry about the size of your muffin holes. I use a sparkling wine glass to do this as it’s the closest thing I have to that size. Gently press each round of pastry into the muffin pan and set aside while you prepare the filling.
In a frying pan, add the diced onion, capsicum and the frozen spinach and sauté for 5-7 minutes or until the vegetables are soft and the spinach has defrosted.
👉Tip! It’s essential that for whatever vegetables you are using, they are all really finely diced and even in size. As these quiches are really quite small, you don’t want any large chunks in any bites.
In a small bowl or jug, whisk together the eggs, dairy-free milk, salt and pepper, until well combined.
Assemble the mini quiches by dividing the cooked vegetable mixture evenly among the pastry-lined muffin holes. Sprinkle a small amount of dairy free shredded cheese into each hole and then carefully pour the egg mixture in, filling to just below the top of the pastry. It’s totally ok though if the egg mixture leaks out or overflows the pastry slightly.
Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the quiches are puffed and golden. Allow them to cool slightly (if you can resist) in the tin for 5 minutes before carefully removing them. Sprinkle with chopped chives before serving warm, or store them in an airtight container in the fridge and enjoy them cold.
Filling Variations
As I mentioned, these mini quiches are so versatile, you can really fill them with any combination you like – the possibilities really are endless! Here are a few dairy free filling suggestions to get you started;
- Mushroom and Thyme – Sauté some mushrooms with fresh or dried thyme and use in place of the sautéed vegetables with a sprinkle of dairy-free shredded cheese.
- Pea and Feta – cook some peas and add to the pastry, finishing off with a sprinkle of dairy free feta before pouring over the egg mixture.
- Ham and cheese – for a meat lovers alternative, use some diced ham as the filling, topped with a sprinkle of dairy free cheese.
Recipe FAQs
Yes, you can make these in a regular muffin pan! The recipe will yield approximately 12 quiches, depending on the size of your pan. You may need to increase the baking time by 10 minutes or until the quiches are puffed and golden.
Yes! You can make them up to 2 days in advance. Store them in an airtight container in the fridge and reheat in the oven or air fryer at 180°C (350°F) for 5–7 minutes before serving.
Yes, fresh spinach works great. Simply chop it finely and sauté it with the other vegetables until wilted before using.
No, but you can easily make them gluten-free by using a gluten-free puff pastry.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More party appetisers:
Easy Baked Beef Meatballs
Classic Sausage Rolls
Mini Beef Pies (Party Pies)
Coconut Prawns
Salt and Pepper Squid
Vegetarian Mini Quiches
Equipment
Ingredients
- 2 sheets puff pastry thawed
- ½ onion finely diced
- ½ red capsicum finely diced
- 50-70 grams frozen chopped spinach
- ¾ cup dairy free shredded cheese
- 4 eggs
- ½ cup dairy free milk
- Salt and pepper
- Chopped chives for garnish
Instructions
- Preheat your oven to 180°C (350°F). Lightly grease 2 x 24 hole mini muffin tins with cooking oil spray.
- Lay the thawed puff pastry sheets on a clean surface. Using a round cutter slightly larger than the muffin tin holes, cut out 48 circles. Gently press each pastry circle into the muffin tin holes.
- Heat a small frying pan over medium heat. Add the diced onion and capsicum, and sauté for 2–3 minutes. Add the frozen chopped spinach to the pan and continue to cook for another 3–4 minutes, or until the vegetables are softened and any excess liquid from the spinach has evaporated. Remove from heat and set aside.
- In a medium bowl, whisk together the eggs, dairy-free milk, salt and pepper, until well combined.
- Divide the cooked vegetable mixture evenly among the pastry-lined muffin holes. Sprinkle a small amount of dairy free shredded cheese into each hole. Carefully pour the egg mixture into each hole, filling to just below the top of the pastry.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the quiches are puffed and golden.
- Allow the quiches to cool in the tin for 5 minutes before carefully removing them. Sprinkle with chopped chives before serving.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Made this recipe? Leave a review!