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.
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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
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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.
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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.
