With endless filling options, this Mini Quiche Meal Bar offers delicious flavor combinations that will satisfy even the pickiest eaters.


No Prebaking Needed!
I’ve never been a fan of prebaking pie crusts, and I was determined to manage this recipe with out the extra step of blind baking little tart shells. As I tested, I kept adjusting the baking temperatures and times to balance the needs of the crust and the filling in tandem. I started baking with higher temperatures at the beginning, and then dropping down to finish the quiches without burning the filling. After countless variations, I just couldn’t get it right!
Preparing the Pastry Dough
While it needs chilling time, this rich, buttery pastry dough comes together super quickly. As you work, be sure to leave visible chunks of butter when you cut it into the flour. They make the finished crust extra flaky! Once the dough holds together, press it into a flat disk and refrigerate it for about 30 minutes.

Mini Quiche Bar Fillings
Prepare the egg and cream mixture while the tart shells chill. I like to mix it in a spouted measuring cup so it’s easy to pour into the quiches once they’re loaded with various ingredients. As for filling ingredients, a combination of cheeses, precooked meats, veggies, and herbs offers endless possibilities. Using a variety of cheeses is one way to add personality to quiche. In addition to cheddar, Gruyere, or mozzarella, try stronger cheeses like blue, feta, or goat. Since they’re super flavorful, I usually mix them with a milder cheese that melts better, like mozzarella. Start with a layer of cheese, which helps keep the bottom crust crisp, and add other ingredients on top of it.


Baking Mini Quiches
Bake the filled quiches for 30 minutes at 350° F and then increase the heat to 400° F. Bake until the crust turns pale golden brown, about 5 to 7 minutes. Let the quiches cool for about 5 to 10 minutes before popping them out of the tart pans to serve.Mini Quiche Serving Ideas
These little quiches make a satisfying main dish for dinner, lunch, or brunch. They’re on the small side, so you’ll want to serve them with a big salad, a generous bowl of soup, or other side dish.
Mini Quiche Meal Bar
With endless filling options, this Mini Quiche Meal Bar offers delicious flavor combinations that will satisfy even the pickiest eaters.
Equipment
Ingredients
Pastry Dough
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 2 teaspoons confectioners' sugar
- 1/8 teaspoon freshly grated nutmeg
- 3/4 cups unsalted butter
- 3 tablespoons ice water strained
Filling
- 3 large eggs
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 1/4 cups grated or crumbled cheese like cheddar, Gruyere, mozzarella, Parmesan, blue, feta, goat, etc.
- 1 cup chopped vegetables and cooked meats like asparagus, tomatoes, peppers, or shallots for veggies and ham, chicken, or bacon for meats.
- freshly snipped herbs like parsley, thyme, basil, or oregano
Instructions
Pastry Dough
- Whirl dry ingredients for crust in the bowl of a food processor. Add half the butter and process until you no longer see chunks. Add remaining butter and process briefly, leaving chunks the size of peanuts.
- Working quickly, turn on the food processor and pour the ice water through the feed tube, stopping before the dough comes together. Pinch a bit of the dough between your fingers. If it does not stick together, add a little more water and whirl briefly.
- Turn out the dough onto a large piece of plastic wrap. Use the plastic wrap to help you create a large, flat disk: fold the edges of the dough toward the center and press down to smooth out the roughness. Refrigerate dough for at least 30 minutes.
- Roll the dough into a large circle about 1/8-inch thick. Using a 4 1/2 inch cutter, stamp out circles of dough (if using silicone tart pans, use a 5-inch cutter). If needed, reroll scraps to cut a total of 6 circles.
- Nestle the rounds of dough into 4-inch tart pans with removable bottoms. Pick the bottom with a fork. Set the tart shells on a rimmed baking pan, cover with plastic wrap, and chill for at least one hour.
Filling and Baking
- Preheat oven to 350° F.
- In a spouted measuring cup that holds at least a pint, whisk together eggs, cream, salt, and pepper. Refrigerate until needed.
- Grate cheeses and chop meats, vegetables, and fresh herbs.
- Spread 2 to 3 tablespoons of cheese on the bottom of each tart shell. Top with about 1 to 2 tablespoons of other filling ingredients.
- Once all the shells have been filled, return them to the rimmed baking pan before adding the egg and cream mixture. Whisk the mixture briefly and pour it into the shells, stopping below the top edge of the pastry crust. You may have extra filling depending on how full of ingredients the tart crusts are.
- Bake immediately in the preheated oven for 30 minutes. Increase heat to 400° F and bake until the crust is pale golden brown, about 5 to 7 minutes.
- Let the quiches cool for 5 to 10 minutes before removing them from the tart pans to serve.
The bacon makes the quishe delicious
I agree! It’s one of my favorite toppings!