This mini quiche florentine offers savory, cheesy goodness with every bite! Enjoy a tasty blend of spinach, gruyere cheese, and creamy egg filling enveloped in a flaky pie crust that will take you to breakfast heaven.
The CUTEST Mini Quiche Recipe
Everyone loves a tasty quiche, but these mini quiche florentines take this classic breakfast experience to a whole other level. Not only is it the perfect breakfast or brunch dish, but you also get more of that delicious buttery crust for the ULTIMATE quiche-to-crust ratio.
Whether you make this mini quiche florentine recipe as an easy meal prep, brunch dish, or quick and easy breakfast, there’s no doubt those who try it will make a special request for next time. And you can always put a new spin on them using different types of cheese, meats, and other delicious fillings!
why you’ll love it!
- A quick, easy & delicious recipe.
- Great for meal prep.
- You can customize them any way you’d like!
- The ideal amount of crust and filling with every bite.
- Puff pastry: a tasty and convenient pastry shell for replicating the delicious pie crust of a traditional quiche.
- Eggs: for this recipe, you need 6 large whole eggs.
- Heavy cream: heavy cream is decadent, but it’s what makes this mini quiche so smooth and delicious.
- Spinach: you can’t have quiche florentine without spinach! It tastes fantastic with the egg filling and gruyere.
- Gruyere cheese: we used shredded gruyere because it has great flavors and melts well, but any variety of shredded cheese that you have on hand will do! Shredded cheddar cheese or fontina melts well, too!
- Salt & pepper: just a dash of kosher salt and cracked black pepper is all you need to let all the other flavors shine.
While a quiche florentine requires spinach and gruyere, you’re more than welcome to make a different style quiche or come up with your own tasty creation! Here are some of our favorite variations:
- spinach and feta cheese
- mushrooms, sausage, & green onion
- bacon & onions
- ham & swiss cheese
- broccoli & cheddar
- cajun chicken and asparagus
- butternut squash & goat cheese
- sausage & red pepper
How to Make a Delicious Mini Quiche Florentine
Preheat the oven to 400° F and heavily spray a mini muffin pan with cooking spray. Set aside.
PREP DOUGH + BAKE
Next, cut each puff pastry sheet into 12 pieces. Line the mini muffin tin with each dough piece. Push it into the tin, so it is flush with the sides.
Bake for 7 minutes. Allow cooling before filling. About 10 minutes.
MAKE THE FILLING
Add the eggs, heavy cream, salt, and pepper to a bowl and mix everything together. Set aside.
ASSEMBLE MINI QUICHES
Place spinach and gruyere into each puff pastry. Add 1.5 tablespoons of the egg mixture.
BAKE + SERVE
Bake for 20 minutes. Cool for 5 minutes before serving. Enjoy!
Round out the perfect brunch with any of the following recipe pairings that would taste delicious alongside your mini quiche florentine:
- Cottage Cheese Pancakes
- Skillet Breakfast Potatoes
- Arugula Goat Cheese Salad
- Skillet Breakfast Potatoes
- Bacon and Cheddar Scones
- Stuffed French Toast
Quiche florentine gets its name from France, as dishes including spinach are called à la Florentine. This term originated from Catherine de Médici, a French queen born in Florence who married the heir to the French throne.
Quiche florentine is a dish made of fresh baby spinach, shallots, garlic, butter, heavy cream, eggs, Gruyere cheese, salt, and pepper.
The secret to a good quiche is that pillowy inside. This is achieved by whisking eggs, milk, and heavy cream to make it nice and light.
Yes, you can! Heavy cream adds a really nice richness and creaminess to the quiche. However, you can substitute milk if you wish. We recommend whole milk for the best results.
Got leftover mini quiche florentine? Store them in the fridge in an airtight container for up to 5 days.
When reheating: Bake in the oven at 360ºF for 10 minutes. You can also reheat them in the microwave if you wish. Just keep in mind that the bottoms may get soggy.
How to Freeze Mini Quiche
Bake your mini quiche florentine as directed. Once cooled, use a butter knife or thin spatula to unstick the quiche from the cup (this will help you easily remove the quiche after freezing). Then freeze your mini quiches in a freezer-safe container for up to 1 month.
Mini Quiche Florentine
- 2 sheets puff pastry
- 6 large eggs
- ¼ cup heavy cream
- ½ cup minced fresh spinach ~1/2 oz.
- 2 oz gruyere cheese shredded (~½ cup)
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- Preheat the oven to 400℉ and heavily spray a mini muffin pan with cooking spray. Set aside.
- Cut each puff pastry sheet into 12 pieces. Line the muffin pan with each dough piece. Push it into the tin so it is flush with the sides.
- Bake for 7 minutes. Allow cooling before filling. About 10 minutes.
- Add the eggs, heavy cream, salt, and pepper to a bowl. Mix together. Set aside.
- Place spinach and gruyere into each puff pastry. Add 1.5 tablespoons of the egg mixture.
- Bake for 20 minutes. Cool for 5 minutes before serving.
Tips & Notes
- Try this puff pastry you will need 2 10×11-inch pieces. We used Pepperidge Farm brand puff pastry for this recipe.
- Sub whole milk for heavy cream if you prefer.
- It is very important to heavily spray the muffin tin so the dough does not stick too much.
- The amount of filling that fits into each cup varies depending on how well you push in the puff pastry. The spinach and cheese portions are about ½ teaspoon each, but we found it easier to just fill each one until the spinach and cheese were gone.