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Savory Mini Quiche Trio Recipe Easy Homemade Spinach Ham Mushroom

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These mini quiches feature a flaky crust with creamy fillings of fresh spinach, smoky ham, and earthy mushrooms, perfect for quick snacks, brunches, or entertaining.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1 cup unsalted butter (226g), cold and cubed
  • 4–6 tablespoons ice-cold water (60–90 ml)
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • ¾ cup heavy cream (180 ml) or half-and-half for lighter option
  • Salt and pepper to taste
  • 1 cup grated Gruyère or sharp white cheddar cheese (100g)
  • 1 cup fresh spinach (30g), wilted and squeezed dry
  • 1 teaspoon minced garlic
  • ¾ cup diced cooked ham (100g), honey-glazed preferred
  • 2 tablespoons finely chopped green onions
  • 1 cup cremini mushrooms (70g), sliced and sautéed
  • 1 teaspoon chopped fresh thyme

Instructions

  1. Make the crust dough: In a large bowl, whisk together flour and salt. Add cold cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized pieces.
  2. Gradually add ice-cold water, 1 tablespoon at a time, stirring gently until dough just comes together. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the fillings: Wilt spinach with minced garlic in a hot sauté pan until soft, then squeeze out excess moisture. Sauté mushrooms with salt and thyme until golden. Dice ham and chop green onions. Keep fillings separate.
  4. Roll out the dough on a lightly floured surface to about 1/8 inch (3 mm) thickness. Use a round cutter about 3 inches (7.5 cm) in diameter to cut rounds. Press dough rounds into mini muffin cups, trimming excess. Dock bases lightly with a fork.
  5. Mix custard base: Whisk together eggs, cream, salt, and pepper until smooth. Stir in grated cheese.
  6. Assemble mini quiches: Divide fillings evenly among crust-lined cups (spinach in 4 cups, ham in 4 cups, mushrooms in 4 cups). Pour custard over each, filling about ¾ full.
  7. Bake at 375°F (190°C) on middle rack for 20-25 minutes until crust is golden and filling is set but slightly jiggly.
  8. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Notes

Keep butter cold to ensure flaky crust. Wilt and squeeze spinach and mushrooms well to avoid soggy quiches. Dock dough bases to prevent bubbling. Chill dough before rolling. Tent with foil if filling bubbles too much during baking. Rest quiches after baking for best texture. Can freeze assembled quiches before baking for up to 2 months.

Nutrition

Keywords: mini quiche, spinach quiche, ham quiche, mushroom quiche, savory snacks, brunch recipe, homemade quiche, easy quiche, party appetizers

Find it online: https://yumnode.com/savory-mini-quiche-trio-recipe-easy-homemade-spinach-ham-mushroom/