Easy Individual Quiches with Puff Pastry

When you don't need a large quiche or tiny mini quiches, these easy individual quiches with puff pastry are ideal.

Small hand-held quiches are great for the whole family because they are 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, make Leftover Puff Pastry with Cinnamon Sugar 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 were filling on their own or with sides to make a meal for dinner.

If you've been looking for something similar, I hope you enjoy these!

🥗 Serving Suggestions

These vegetarian quiches are great served on their own, especially when you have 1-2 quiches. Or enjoy these complimentary side dishes:

• Roasted potatoes.

• Air Fryer Canned Potatoes.

• Baked Mini Hasselback Potatoes.

• Green garden veggie salad.

• Coleslaw.

• Cold Pasta Salad.

• Steak or sausages.

🌶 Filling Ideas

The filling for these quiches is simple. You can, however, customize the filling by using different vegetables and seasonings.

Instead of onion, try using shallots, leek, fennel or green onion.

Replace the cherry tomatoes with sun-dried tomatoes, olives, capsicum or zucchini.

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  - use non-stick mini pie pans. If you don't have non-stick, be sure to grease them with olive 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

Puff pastry sheets - use pre-rolled frozen puff pastry sheets. Can be substituted with pre-rolled savory shortcrust pastry sheets.

Red onion - offers so much flavor! Substitute with brown onion, and shallots or replace with green onions, leek or fennel.

Cherry tomatoes - use 2 small tomatoes per quiche. Can substitute with larger tomatoes, sliced into smaller pieces. Or replace with sun-dried tomato, bell pepper, olives or zucchini.

Eggs - use large eggs, not 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 2-cup 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 to avoid it 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 no longer wobbly and the pastry is puffed and golden. 

Step ten: Remove from oven and serve immediately. Enjoy with a side dish such as a green salad or roasted potatoes.

💭 Expert Tips

• Create the pastry crusts by using your mini pie pans. This will produce the best results, depending on what type of pie pan you use.

• Use non-stick pie pans if possible.

• Use cooking spray to grease the pie pans and it will also help give color to the puff pastry crust. I like to use olive oil cooking spray.

• Do not over-fill your quiche crusts as the pastry will shrink slightly in the oven. About an inch below the top is best.

• Avoid overcooking your quiches as they can turn rubbery. They're ready when there is no wobble in the center and it feels and looks set and the pastry is golden and crisp.

⏲️ Storage Instructions

Store quiches in an airtight container, refrigerated, for 3-4 days.

Reheat in the oven at 356ºF (180ºC) for 15-20 minutes until warmed.

Reheat in the air fryer at 400ºF (200ºC) for 10-15 minutes until heated.

Reheat in the microwave in 30 seconds - 1 minute intervals until heated.

Freeze cooked quiches following the below method:

1. Bake and cool quiches completely.
2. Place them onto a baking sheet or plate and pop them into the freezer for several hours or until solid.
3. Wrap each quiche individually in foil then transfer them into an airtight freezer-friendly container or zip-lock bag.
4. Label them with the recipe name and the date you made them.
5. Freeze for up to 3 months.

Thaw frozen cooked quiches in the refrigerator overnight or for several hours until thawed. Reheat in the oven or air fryer at 356ºF (180ºC) for 15-20 minutes until heated.

💬 Recipe FAQ's