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golden mini quiches arranged wide in landscape orientation on a white serving platter, flaky shells with puffed custard tops flecked with chives, natural light, shallow depth of field, a linen napkin blurred in the background

Mini Quiches

Baked mini pastry shells filled with flaky and creamed egg custard, gruyère, and chives.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 quiches
Ingredients Method Notes

Ingredients
  

  • 12 mini tart shells
  • 3 eggs
  • 1/2 cup heavy cream
  • 3/4 cup grated gruyère
  • 2 tbsp fresh chives chopped
  • 1/4 tsp nutmeg

Method
 

  1. Heat oven to 375F and arrange the tart shells on a baking sheet.
  2. Whisk together the eggs, cream, nutmeg, and a pinch of salt.
  3. Sprinkle gruyère and chives into each shell.
  4. Pour the egg mixture over the cheese, filling each almost to the top.
  5. Bake for 18 to 20 minutes until the centers are set and golden.
  6. Cool slightly before serving.

Notes

These reheat beautifully, so you can bake them the morning of.