Easy Individual Quiches with Puff Pastry
Easy Individual Quiches with Puff Pastry are small hand-held quiches perfect for single servings. With onion and tomato in a 4 ingredient egg and cream filling.
When you don’t need a large quiche or tiny mini quiches, these easy individual quiches with puff pastry are ideal.
It’s similar to an egg slice like my Vegetarian Fritatta.
Or this easy one-bowl bowl zucchini and egg slice.
Hand-held quiches are great for the whole family.
They’re quick to make and have a simple filling.
The vegetarian filling is made with eggs, cream, onion, tomatoes, salt, and pepper.
Sheets of ready-rolled puff pastry are then used to make the easy quiche crusts.
So simple!
When you’re done making your quiches, don’t toss away the pastry scraps.
Instead, coat the puff pastry scraps in cinnamon sugar and bake them for dessert!
Why You Will Love This Recipe
- Quick to make.
- Puff pastry crusts.
- Vegetarian.
- Simple egg and cream filling.
- Feeds the whole family.
- Great as leftovers.
This recipe idea was born when I was looking for individual quiches to make for dinner one day.
I searched the internet but couldn’t find what I needed.
I didn’t want a big quiche or any of the mini quiches.
I wanted small quiches that could be picked up and eaten like hand-held pies.
A perfect size for individual servings that are satisfying on their own.
Or with a side dish to make a full course meal.
If you’ve been looking for something similar, I hope you enjoy these!
Can I Use Shortcrust Pastry Instead?
Yes! I’ve made these quiches using shortcrust pastry and it works great. Use either homemade or store-bought shortcrust pastry.
Cut them out just like you would the puff pastry sheets.
Keep in mind you will have to blind-bake just the crusts before you add the filling.
Because shortcrust pastry is thicker than puff pastry and takes longer to cook.
Can I Add More To The Filling?
Absolutely! You can add additional vegetables and seasonings to the filling.
Instead of onion, try using shallots, leek, fennel or green onion.
Replace the cherry tomatoes with sun-dried tomatoes, olives, bell pepper or zucchini.
Add chopped leafy greens such as spinach, kale or swiss chard.
Feel free to add whatever vegetables you have on hand, but don’t overdo it because these are small quiches that fill up quickly.
Equipment
4 Mini Non-Stick Pie Pans: I use these non-stick mini pie pans. If you don’t have non-stick, be sure to grease them with oil cooking spray.
Olive oil cooking spray: This helps to make the pastry golden during cooking but if you’re using non-stick mini pie pans, greasing them is not necessary. Can be substituted with butter or another vegetable oil.
Ingredient Notes & Substitutions
A comprehensive recipe card featuring all the ingredients can be found at the end of this post.
- Puff pastry sheets: Use pre-rolled frozen puff pastry sheets. Can be substituted with pre-rolled savory shortcrust pastry sheets.
- Red onion: Substitute with brown onion, and shallots or replace with green onions, leek or fennel.
- Cherry tomatoes: Use 2 small tomatoes per quiche. Substitute with larger tomatoes, sliced into smaller pieces. Or replace them with sun-dried tomato, bell pepper, olives or zucchini.
- Eggs: Use large eggs, not too small.
- Heavy cream: Is also known as thickened cream in Australia. I have not tested this recipe using a dairy-free alternative such as coconut cream.
- Salt & pepper: Feel free to add extra seasonings here if you desire such as dried Italian seasonings, ground cumin, ground paprika or curry powder.
Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: Once the pastry is thawed, cut out crusts by flipping over the pie pans and placing them onto the pastry so the bases are facing upwards.
Take a sharp knife and cut around the pans to create large circles.
Step two: Spray each pie pan with cooking spray. Place each pastry circle into each pan and gently press down to create crusts. Set aside.
Step three: Heat olive oil in a small saucepan over medium-high heat.
Add chopped onion and sauté over medium-high heat for 5 minutes, stirring frequently.
Remove onion from heat and set aside to cool slightly.
Step four: In a large measuring jug, add eggs and whisk until beaten.
Step five: Pour in cream and season with salt and pepper. Whisk until well combined.
Step six: Place pie pans with crusts onto a large flat baking sheet.
TIP: this makes it easier to transfer quiches into the oven. Evenly distribute cooked onion into pastry crusts.
Step seven: Distribute sliced tomatoes into crusts on top of the onion. TIP: use 2 cherry tomatoes per quiche.
Step eight: Pour egg and cream mixture evenly between each quiche, filling up just below the top edge of the pastry, about an inch below.
This prevents it from spilling over in the oven as the pastry will shrink slightly.
Step nine: Bake for 25-30 minutes or until the filling is set and is no longer wobbly and the pastry is puffed and golden.
Step ten: Remove from oven and serve immediately.
Expert Tips
- Create the Pastry Crusts The Pie Pans: Tracing around your mini pie pans will ensure your pastry crusts are the correct size for the pans.
- Select Non-Stick Pie Pans: To facilitate the easy release of your quiche and minimize cleanup, non-stick pie pans are highly recommended.
- Avoid Overfilling: This will cause spillage and an uneven ratio of filling to crust. Fill the crusts only up to an inch below the top to account for the pastry’s slight shrinking during baking.
- Avoid Overcooking: This may result in the filling having a rubbery texture. The quiches are adequately cooked when the center is firm, not wobbling, and the pastry is golden and crisp.
What To Serve With Individual Quiches?
These vegetarian quiches are great served on their own, especially when you have 1-2 quiches. Or enjoy these complimentary side dishes:
Storage Instructions
Store: Cooled quiches in an airtight container, refrigerated, for 3-4 days.
How to Reheat in the Oven
Preheat the oven to 350ºF (175ºC) and bake for 10-15 minutes or until adequately warmed. If needed, cover with foil to prevent burning.
How to Reheat in an Air Fryer
Set the temperature to 350ºF (175ºC) and cook for 10-15 minutes or until thoroughly heated. Keep an eye on them to avoid burning. Cover them with foil if needed to prevent too much browning.
How to Reheat in the Microwave
Position the quiches on a microwave-safe dish and heat in 30-second intervals until warmed. Monitor closely to prevent overcooking.
How To Freeze Cooked Quiches
- Bake and cool quiches completely.
- Place them onto a baking sheet or plate and pop them into the freezer for several hours or until solid.
- Wrap each quiche individually in foil then transfer them into an airtight freezer-friendly container or zip-lock bag.
- Label them with the recipe name and the date you made them.
- Freeze for up to 3 months.
How To Thaw Frozen Quiches
Place frozen quiches in the refrigerator overnight or for several hours at room temperature until defrosted.
To reheat, please refer to the above reheating methods.
Recipe FAQ’s
Yes! Be sure to roll the pastry out to a similar thickness as ready-rolled puff pastry sheets.
Absolutely! Straight from the fridge, these small quiches are tasty cold or warmed up.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Easy Individual Quiches with Puff Pastry
Equipment
- 4 mini non-stick pie pans, I use these mini pie pans
- Olive oil cooking spray
Ingredients
Pastry Crusts
- 2 sheets frozen pre-rolled puff pastry, thawed
Quiche Filling
- 1 tsp extra virgin olive oil
- 1 small red onion, peeled & roughly chopped
- 2/3 cup heavy cream or thickened cream
- 3 large eggs
- Salt and pepper, to season
- 6 cherry tomatoes, sliced
Instructions
- Preheat oven to 400ºF (200ºC) fan-forced.
Pastry Crusts
- Once pastry is thawed, cut out crusts by flipping over the pie pans and placing them onto the pastry so the bases are facing upwards.
- Take a sharp knife and cut around the pans to create large circles.
- Spray each pie pan with cooking spray.
- Place each pastry circle into each pan and gently press down to create crusts. Set aside.
Quiche Filling
- Heat olive oil in a small saucepan over medium-high heat.
- Add chopped onion and sauté over medium-high heat for 5 minutes, stirring frequently.
- Remove onion from heat and set aside to cool slightly.
- In a large measuring jug, add eggs and whisk until beaten.
- Pour in cream and season with salt and pepper. Whisk until well combined.
- Place pie pans with crusts onto a large flat baking sheet. Tip: This makes it easier to transfer quiches into the oven.
- Evenly distribute cooked onion into pastry crusts.
- Distribute sliced tomatoes into crusts on top of the onion. Tip: Use 2 cherry tomatoes per quiche.
- Pour egg and cream mixture evenly between each quiche, filling up just below the top edge of the pastry, about an inch below to avoid it spilling over in the oven as the pastry will shrink slightly.
- Bake for 25-30 minutes or until the filling is set and no longer wobbly and pastry is puffed and golden.
- Remove from oven and serve immediately. Enjoy!
Notes
- Create the Pastry Crusts The Pie Pans: Tracing around your mini pie pans will ensure your pastry crusts are the correct size for the pans.
- Select Non-Stick Pie Pans: To facilitate the easy release of your quiche and minimize cleanup, non-stick pie pans are highly recommended.
- Avoid Overfilling: This will cause spillage and an uneven ratio of filling to crust. Fill the crusts only up to an inch below the top to account for the pastry’s slight shrinking during baking.
- Avoid Overcooking: This may result in the filling having a rubbery texture. The quiches are adequately cooked when the center is firm, not wobbling, and the pastry is golden and crisp.
- Store: Place leftover cooked sweet potatoes in a sealed container and refrigerate for up to 3-4 days.
- Air Fryer Reheating: Warm up at 350ºF (175ºC) for 10-20 minutes until heated through. Cover with foil to prevent excessive browning.
- Oven Reheating: Preheat oven to 350ºF (175ºC). Bake for 10-20 minutes or until warmed. Cover with foil if needed to prevent potential burning.
- Microwave Reheating: Position quiches on a microwave-safe dish and heat in 30-second intervals until heated, monitoring carefully to prevent overcooking.