Mini Quiche Trio with Fruit Board

Tweet
Share
Pin
Share

These bite-sized quiches come in three flavors — bacon and cheddar, spinach and feta, and caramelized onion and gruyere — served alongside a colorful fruit board for an elegant Valentine’s brunch spread.

Bake them in a muffin tin for perfect individual portions that guests can mix and match.

Why You’ll Love It

  • Three flavor varieties from one basic recipe
  • Perfect individual portions — no slicing needed
  • Can be made ahead and reheated
  • Impressive presentation with minimal effort
  • Works for breakfast, brunch, or appetizers
  • Fruit board adds color and freshness

Ingredients

For the quiche base (makes 24 mini quiches):

  • 2 refrigerated pie crusts (from a 14-oz package)
  • 6 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

For bacon cheddar (8 quiches):

  • 4 slices bacon, cooked and crumbled
  • 1/2 cup shredded sharp cheddar cheese
  • 1 tablespoon chopped chives

For spinach feta (8 quiches):

  • 1 cup fresh spinach, chopped
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons diced sun-dried tomatoes

For caramelized onion gruyere (8 quiches):

  • 1 medium onion, thinly sliced and caramelized
  • 1/2 cup shredded gruyere cheese
  • 1 teaspoon fresh thyme leaves

For the fruit board:

  • 2 cups fresh strawberries
  • 1 cup raspberries
  • 1 cup blackberries
  • 2 cups red and green grapes
  • 2 kiwis, peeled and sliced
  • 1 cup cubed cantaloupe or honeydew
  • Fresh mint for garnish

Steps

Prepare the crusts:

  1. Preheat oven to 375°F (190°C). Spray a standard 12-cup muffin tin with nonstick spray — you’ll bake in two batches.
  2. Roll and cut crusts. Unroll pie crusts and use a 3-inch round cookie cutter or drinking glass to cut 12 circles from each crust.
  3. Press into muffin cups. Gently press each circle into a muffin cup, pressing the dough up the sides — it should come about 3/4 up the cup.

Make the egg base:

  1. Whisk the custard. In a large bowl or measuring cup with spout, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.

Prepare the fillings:

  1. Cook the bacon. If not already cooked, cook bacon until crispy, drain on paper towels, and crumble.
  2. Caramelize the onion. Cook sliced onion in 1 tablespoon butter over medium-low heat for 20-25 minutes, stirring occasionally, until deep golden and sweet.
  3. Wilt the spinach. Saute chopped spinach in a dry pan for 1-2 minutes until just wilted — squeeze out any excess moisture.

Assemble and bake:

  1. Add fillings to crusts. Divide each filling mixture among 8 prepared crusts — about 1 tablespoon of filling per quiche.
  2. Pour egg mixture. Fill each cup about 3/4 full with the egg custard — don’t overfill or they’ll overflow.
  3. Bake 18-22 minutes. Quiches are done when the tops are puffed and golden and the centers are set — a toothpick should come out clean.
  4. Cool slightly. Let quiches rest in the pan for 5 minutes before carefully removing with a small offset spatula or butter knife.
  5. Repeat with remaining 12. Re-spray the muffin tin and repeat with remaining crust circles and fillings.

Assemble the fruit board:

  1. Choose your board. Use a large wooden cutting board or serving platter.
  2. Anchor with bowls. Place small bowls of berries at different spots on the board as anchor points.
  3. Fill in with fruit. Arrange grapes in clusters, fan out kiwi slices, and scatter strawberries and melon cubes to fill gaps.
  4. Add garnish. Tuck fresh mint leaves throughout for color contrast.
  5. Add the quiches. Arrange warm quiches on one section of the board or on a separate small platter alongside.

Helpful Tips and Substitutions

Make your own crust. Homemade pie crust works great — use your favorite recipe and roll thin before cutting.

Use a tart pan for larger quiches. This same egg base and fillings work in a standard 9-inch tart pan — bake for 35-40 minutes.

Don’t overfill. The egg mixture puffs as it bakes — leave about 1/4 inch of space at the top to prevent overflow.

Swap the cheeses. Use whatever cheese you have — swiss, monterey jack, goat cheese, or even brie all work well.

Make them crustless. Skip the pie crust entirely for a lower-carb option — just grease the muffin tin well and add fillings directly.

Season the fruit. A squeeze of lime juice and a sprinkle of fresh mint over the fruit board brightens everything up.

Serving Ideas

Arrange the quiche trio on a tiered serving stand with small labels for each flavor.

Serve warm with a side of mixed greens dressed lightly with vinaigrette.

Add small bowls of sour cream, hot sauce, or salsa for dipping.

Include a cheese selection on the board for a more substantial spread.

Pair with mimosas, coffee, or fresh-squeezed orange juice.

Make-Ahead and Storage

Fillings: Cook bacon, caramelize onions, and wilt spinach up to 2 days ahead — store refrigerated in separate containers.

Unbaked assembly: Press crusts into muffin tin, cover tightly, and refrigerate overnight — add fillings and egg mixture just before baking.

Baked quiches: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm in a 325°F oven for 8-10 minutes until heated through — microwave works but crust won’t be as crisp.

Freezer: Freeze baked and cooled quiches in a single layer, then transfer to a freezer bag for up to 2 months — reheat from frozen at 350°F for 15-18 minutes.

Fruit board: Prep fruit up to 4 hours ahead and store covered in the refrigerator — assemble the board just before serving.

Brunch Worth Waking Up For

This mini quiche trio gives everyone options without requiring you to make three separate recipes.

The colorful fruit board adds visual impact and balances out the richness of the quiches.

Set everything out and let guests help themselves — it’s the kind of Valentine’s brunch that feels fancy but stays relaxed.

Similar Posts