Preheat your oven to 180°C (350°F) and generously grease your mini muffin tin with butter or non-stick spray. This ensures easy removal later and prevents sticking.
In a bowl, whisk together the eggs, cream, salt, and pepper until the mixture is smooth and slightly frothy, filling the kitchen with a gentle, creamy aroma.
Chop your cooked fillings—such as spinach, ham, or mushrooms—into small, bite-sized pieces and set them aside for filling the pastry cups.
Roll out your pastry or dough on a lightly floured surface to about 1/8 inch thickness. Use a small round cutter or glass to cut out circles slightly larger than your muffin cups.
Press each pastry circle gently into the muffin cups, creating little cups that will hold your filling and custard. Chill the tray briefly if the dough becomes soft.
In a skillet over medium heat, sauté any raw fillings like mushrooms or ham until just tender and fragrant, about 3-4 minutes. Let them cool slightly before filling the pastry cups.
Distribute the cooked fillings evenly among the pastry-lined muffin cups, pressing them down gently to fill the cups.
Pour the egg mixture over the fillings, filling each cup about three-quarters full. This will create a creamy, luscious top once baked.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the filling is set. You’ll hear a gentle bubbling and see a beautiful golden crust form.
Gently shake the tray to check that the filling is firm but still slightly wobbly in the center, indicating they are perfectly baked.
Remove the mini quiche bites from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely or serve warm.
Enjoy your flaky, creamy mini quiche bites as a delightful breakfast, brunch, or snack that’s easy to make ahead and irresistibly tasty.
