This classic Mary Berry Mini Quiche recipe is made with a rich, buttery shortcrust pastry and a simple custard filling of eggs, cream, cheese, and your favorite fillings like bacon or mushrooms. The result is a savory, golden-brown appetizer or light lunch with a perfectly crisp crust and a creamy, delicate filling. This recipe makes the perfect finger food for a party, a light lunch, or a simple snack, serving 12 mini quiches.

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Mary Berry Mini Quiche Ingredients

For the Pastry:

175g (6oz) plain flour
85g (3oz) chilled butter, cubed
3 tbsp cold water For the Filling:
150g (5oz) prepared bacon lardons, ham, or cooked vegetables
3 large eggs
200ml (1/3 pint) double cream
75g (3oz) mature Cheddar cheese, grated
2 tbsp fresh chives, finely chopped
Salt and freshly ground black pepper

How To Make Mary Berry Mini Quiche

Make the pastry: In a large bowl, rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Gradually add the cold water, mixing with your hand until the dough comes together in a ball. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Prepare the tins: Lightly grease a 12-hole muffin tin or a mini quiche tin. On a lightly floured surface, roll out the chilled pastry to about 3mm (1/8 inch) thickness. Use a 7-8cm (about 3 inch) round cookie cutter to cut out circles. Gently press each pastry circle into the prepared muffin tin holes.
Blind bake the pastry: Prick the bottom of each pastry case with a fork. Place the tin on a baking sheet and bake in a preheated oven at 200°C/180°C Fan/Gas 6 for 10 minutes. This is called blind baking, and it ensures the base of the quiche won’t be soggy.
Add the filling: Remove the tin from the oven and scatter your prepared filling, like cooked bacon or vegetables, evenly into the partially baked pastry cases.
Create and pour the custard: In a separate jug or bowl, whisk the eggs and cream together. Stir in the grated cheese, chopped chives, and season generously with salt and pepper. Pour this mixture carefully into each pastry case, filling them almost to the top.
Bake the quiches: Return the tin to the oven and bake for 15-20 minutes, or until the filling is set and the tops are golden brown.
Cool and serve: Let the mini quiches cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely. They can be served warm or at room temperature.

Recipe Tips

Don’t skip chilling the dough: Chilling the pastry dough is essential. It helps the butter firm up, which prevents the pastry from shrinking too much in the oven and keeps the crust tender and flaky.
Blind baking is key: Blind baking the pastry before adding the filling ensures that the base of the quiche cooks through completely and doesn’t become soft or “soggy bottomed.”
Use chilled butter: For the flakiest pastry, use butter straight from the fridge. Using cold butter helps create pockets of steam during baking, which gives the crust its light, crisp texture.
Don’t overfill the cases: Be careful not to pour the custard mixture all the way to the rim of the pastry case. The filling will expand slightly as it bakes. Leave a small gap at the top to prevent spillage.

What To Serve Mini Quiche

These classic mini quiches are a perfect appetizer on their own, but you can also serve them as part of a larger spread. They pair beautifully with a simple green salad dressed with a light vinaigrette for a refreshing contrast. For a more substantial offering, serve them alongside a bowl of hot soup, such as a creamy tomato or roasted butternut squash soup.

How To Store Mini Quiche Leftovers

Refrigerate: Once completely cooled, store the mini quiches in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold straight from the fridge or warmed gently in the oven or microwave.
Freeze: Yes, these mini quiches freeze well. After baking and cooling, place them on a baking sheet in the freezer until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. Reheat from frozen in a preheated oven at 180°C/350°F until warmed through, about 15-20 minutes.

Mary Berry Mini Quiche Nutrition Facts

Calories: 190 kcal
Total Fat: 15g
Saturated Fat: 9g
Cholesterol: 80mg
Sodium: 220mg
Total Carbohydrate: 10g
Dietary Fiber: 0g
Sugars: 1g
Protein: 6g

Frequently Asked Questions

Can I use pre-made pastry? Yes, using a good quality store-bought shortcrust pastry is a great time-saver. Just make sure to follow the blind baking instructions to ensure a crisp base.
What other fillings can I use? This recipe is very versatile. You can use cooked and drained spinach, sautéed mushrooms and onions, crumbled sausage, or a mix of cheeses like Gruyère, goat cheese, or feta.
Why did my pastry shrink? Pastry often shrinks if it is overworked or not chilled enough. Make sure to handle the dough as little as possible and give it a full 30 minutes to rest and chill in the refrigerator.
Can I make a larger version of this quiche? You can easily adapt this recipe to a single large quiche. Use a 23cm (9-inch) loose-bottomed flan tin. The baking time will be longer, likely around 30-40 minutes after adding the filling.

Mary Berry Mini Quiche Recipe

Course: Mary Berry

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

190

kcal

Mary Berry’s Mini Quiches are a perfect appetizer or light meal, featuring a crisp, buttery shortcrust pastry and a creamy, savory filling. This simple recipe creates delicious, bite-sized quiches that are perfect for any occasion.

Ingredients

For the Pastry:
175g (6oz) plain flour
85g (3oz) chilled butter, cubed
3 tbsp cold water
For the Filling:
150g (5oz) prepared fillings (bacon, ham, or cooked vegetables)
3 large eggs
200ml (1/3 pint) double cream
75g (3oz) mature Cheddar cheese, grated
2 tbsp fresh chives, finely chopped
Salt and freshly ground black pepper

Directions

Make the pastry: Rub butter into flour, add water to form a dough. Chill for 30 minutes.
Prepare and blind bake: Roll out dough and line a 12-hole muffin tin. Prick with a fork and bake at 200°C/180°C Fan/Gas 6 for 10 minutes.
Add fillings: Scatter fillings into the pastry cases.
Mix custard: Whisk eggs and cream. Stir in cheese, chives, salt, and pepper.
Pour and bake: Pour the custard into the cases. Bake for 15-20 minutes until set and golden.
Cool and serve: Let cool in the tin before serving warm or cold.