Pin Delicate mini quiches arranged in a floral wreath filled with spring vegetables and creamy cheese—perfect for brunches or festive gatherings.
I have served these mini quiches at multiple brunches and their floral wreath arrangement never fails to impress guests.
Ingredients
- Pastry: 1 sheet ready-made shortcrust pastry (approx 250 g)
- Filling: 4 large eggs, 100 ml heavy cream, 100 ml whole milk, 80 g grated Gruyère cheese, 60 g goat cheese crumbled, ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon dried thyme
- Vegetables: 80 g baby spinach chopped, 1 small zucchini finely diced, 1 small red bell pepper finely diced, 4 cherry tomatoes halved, 2 tablespoons chives finely chopped
- Decoration (for wreath effect): Edible flowers (eg pansies nasturtiums) optional, Fresh herbs (parsley dill chervil) for garnish
Instructions
- Step 1:
- Preheat the oven to 180°C (350°F). Grease a standard muffin tin with butter or nonstick spray.
- Step 2:
- Unroll the shortcrust pastry and cut out 12 rounds using a 7–8 cm cookie cutter. Press each round gently into the muffin tin cups. Refrigerate while preparing the filling.
- Step 3:
- In a mixing bowl, whisk together eggs, cream, milk, salt, pepper, and thyme. Stir in Gruyère and goat cheese.
- Step 4:
- Divide spinach, zucchini, and red bell pepper evenly among the pastry-lined cups.
- Step 5:
- Pour the egg mixture into each cup, filling to about three-quarters full. Top each quiche with a cherry tomato half and sprinkle with chives.
- Step 6:
- Bake for 25–30 minutes, or until the filling is set and lightly golden. Let cool slightly before removing from the tin.
- Step 7:
- Arrange the mini quiches in a wreath shape on a large serving platter. Garnish with edible flowers and fresh herbs for a floral festive presentation.
Pin These mini quiches always create a warm family moment as everyone gathers around the wreath to share and enjoy together.
Notes
Add cooked diced ham or smoked salmon for a non-vegetarian option. Serve warm or at room temperature pairs beautifully with a crisp rosé or sparkling wine.
Required Tools
Muffin tin (12-cup), Mixing bowls, Whisk, Cookie cutter (7–8 cm), Knife and chopping board
Allergen Information
Contains Eggs, Milk (dairy), Wheat (gluten in pastry). If using edible flowers, ensure they are food-safe and free of pesticides. Always check ingredient labels if serving to those with allergies.
Pin These mini quiches bring both elegance and delicious flavor to any occasion.
Recipe Q&A
- → What type of pastry works best for these mini quiches?
Ready-made shortcrust pastry provides a sturdy yet flaky base that holds the filling well during baking.
- → Can I prepare the filling in advance?
Yes, the egg and cheese mixture can be whisked beforehand and refrigerated until assembly.
- → How do I achieve the floral wreath arrangement?
Arrange the baked mini quiches on a large platter in a circular pattern, then garnish with edible flowers and fresh herbs for a decorative look.
- → What cheeses complement the vegetable filling?
Gruyère and goat cheese add creamy richness and tang that balance the fresh vegetables nicely.
- → Are there any suitable substitutions for dietary needs?
Use gluten-free pastry for gluten sensitivity and add cooked ham or smoked salmon for a non-vegetarian twist.
- → How should these mini quiches be served?
They can be enjoyed warm or at room temperature, making them versatile for various occasions.