Save to Pinterest Delicate mini quiches arranged in a floral wreath, filled with spring vegetables and creamy cheese—perfect for brunches or festive gatherings.
I first served this to friends and was amazed by how quickly they disappeared from the platter.
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.
Save to Pinterest This recipe always brings my family together, and everyone looks forward to enjoying these colorful quiches.
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.
Save to Pinterest A perfect balance of fresh vegetables and creamy cheeses makes this recipe a guaranteed crowd-pleaser.
Recipe FAQs
- → What types of cheese can be used in the filling?
Gruyère cheese is traditional, but you can substitute with Emmental or cheddar for a different flavor profile.
- → Can I make these mini quiches gluten-free?
Yes, using gluten-free pastry sheets allows for a gluten-free version without compromising texture.
- → How should I bake the mini quiches for best results?
Bake at 180°C (350°F) for 25–30 minutes until the filling is set and lightly golden on top.
- → What vegetables complement the filling well?
Spinach, zucchini, red bell pepper, and cherry tomatoes provide vibrant flavor and colorful presentation.
- → How can I enhance the wreath presentation?
Garnish with edible flowers and fresh herbs like parsley, dill, or chervil to emphasize the floral theme.