Image default
Cooking + Entertaining

Mini quiche: the recipe for quick and fragrant rustic dishes perfect for an aperitif

Mini quiche: the recipe for quick and fragrant rustic dishes perfect for an aperitif


Extra virgin olive oil

The mini quiche they are gods rustic simple and very tasty, inspired by the famous Lorraine quiche of French origin. A antipasti festive, quick and easy, ideal for bringing to the table ataperitifaccompanied by delicious canapés and appetizers, or enjoyed for Sunday brunch as a delicious appetizer.

We prepared them in a vegetarian version, obtaining many discs of 10 cm in diameter from the ready-to-use puff pastry, then stuffed with a filling made from pumpkinpreviously simmered in a pan with oil and onion, Taleggio cheese cubes, fresh cream, eggs, salt and pepper. Once ready, all you have to do is put the mini quiches in the oven for less than half an hour, then decide to eat them on the spot, hot and streamersor serve them warm, after a few hours of resting at room temperature.

If you wish, you can replace the puff pastry with homemade shortcrust pastry or crazy pasta, you can enrich the preparation with speck or crispy bacon or, for an even creamier result, you can puree the pumpkin with an immersion blender.

Find out how to prepare mini quiches by following the step-by-step procedure and tips. If you liked this recipe, try other irresistible savory pies:

How to make mini quiches

Cut the pumpkin into slices and remove the skin 1.

Cut the pulp into cubes 2.

Peel the onion, chop it with a knife and dry it in a pan with a drizzle of oil 3.

Transfer the diced pumpkin to the pan with the onion 4 and cook, over medium heat and covered with a lid, until tender, pricking it with the tines of a fork: if it becomes too dry, add a drop of water. When done, season with salt and pepper and set aside.

Cut the cheese into cubes 5.

Crack the eggs into a bowl 6 and pour the cream.

Season with a pinch of salt and pepper 7add the grated parmesan and mix well with a hand whisk.

Unroll the dough and cut it with a pastry ring 8-10 cm in diameter 8.

Coat the special molds with the discs of cabbage obtained, and prick the bottom with the tines of a fork 9.

Add the diced cooked pumpkin ten.

Add the tale 11.

Mix the egg and cream mixture 12and bake at 180°C for about 25 minutes.

Once the cooking time has elapsed, remove the mini quiches from the oven and let them cool on a wire rack. 13.

Arrange the mini quiches on individual plates 14bring to the table and serve.


When in season, opt for a pumpkin of the Delica variety: with firm, compact flesh and a pleasant chestnut aftertaste. Or customize the recipe with various ingredientsmixing leeks and smoked salmon, mushrooms and scamorza, radicchio and gorgonzola, onion and feta, cherry tomatoes and olives…

We used the taleggio, but nothing prevents you from replacing it with another cheese, fresh or aged, of your choice. To give an extra touch to the preparation, we suggest you enrich it with the herbs favorites like rosemary, thyme or chives, which pair well with the delicate flavor of pumpkin.

If you want, you can also do a single savory pie to be cut into slices and portioned at the table: in this case, with the doses indicated, you will obtain a quiche 22 cm in diameter to keep in the oven for another twenty minutes, or until it is golden brown.


The mini quiches can be stored in the refrigerator, in an airtight container, for 2 days maximum. When ready to serve, we suggest reheating them for a few moments in the oven: they will come back as fragrant as when they came out of the oven.

New posts