Pin Delicate mini quiches arranged in a floral wreath filled with spring vegetables and creamy cheese—perfect for brunches or festive gatherings.
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 (e.g. 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 Notes
You can 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 This floral mini quiche wreath is sure to impress your guests at brunch or any festive gathering.
Recipe Questions
- → What pastry is best for these mini quiches?
A ready-made shortcrust pastry provides a buttery, crisp base that holds the filling well and adds rich flavor.
- → Can I substitute the cheeses used in this dish?
Gruyère can be replaced with Emmental or cheddar to suit your taste preferences without losing the creamy texture.
- → How do I achieve the floral wreath presentation?
Arrange the baked mini quiches in a circular pattern on a large platter, then garnish with edible flowers and fresh herbs to mimic a floral wreath.
- → Are there any suitable variations for dietary needs?
Gluten-free pastry can be used for those avoiding gluten, and adding ingredients such as cooked ham or smoked salmon provides a non-vegetarian option.
- → What cooking temperature and time are recommended?
Bake at 180°C (350°F) for about 25-30 minutes until the filling is set and the tops turn lightly golden.
- → How should these mini quiches be served?
They are delicious served warm or at room temperature, pairing well with crisp rosé or sparkling wine for festive occasions.