Mini Quiches (Mushroom & Spinach + Leek & Goat Cheese) with Mixed Greens

These Mini Quiches (Mushroom & Spinach + Leek & Goat Cheese) are light, flavorful, and perfect for any fall brunch, lunch, or cozy dinner for two. With buttery, flaky crusts and two delicious fillings, they’re elegant enough for entertaining yet simple enough for a relaxed weekend meal. Paired with crisp mixed greens, this dish feels both indulgent and fresh — the perfect balance.

Whether you’re hosting brunch, meal prepping for the week, or planning a romantic picnic, these mini quiches deliver all the charm of classic quiche in bite-sized, flavor-packed form.

Why You’ll Love These Mini Quiches

🥧 Two Flavors in One Batch: Enjoy both earthy mushroom-spinach and creamy leek-goat cheese varieties.
🌿 Perfectly Portionable: Ideal for two or for entertaining guests.
🧀 Rich & Creamy Texture: The custard filling is velvety smooth with just the right amount of cheese.
🥗 Balanced Meal: Served with fresh greens for a complete, elegant plate.

Ingredients You’ll Need

For the Base

• 1 sheet puff pastry or pie dough, thawed
• 4 large eggs
• ¾ cup heavy cream or half-and-half
• Salt & pepper, to taste

Mushroom & Spinach Filling

• 1 tsp olive oil
• ½ cup mushrooms, finely chopped
• ½ cup fresh spinach, chopped
• 1 small garlic clove, minced
• 2 tbsp grated Parmesan cheese

Leek & Goat Cheese Filling

• 1 tsp butter
• ½ cup thinly sliced leeks (white & light green parts)
• 2 oz soft goat cheese, crumbled
• ½ tsp fresh thyme leaves

For Serving

• 2 cups mixed greens
• Olive oil, lemon juice, salt, and pepper for dressing

How to Make Mini Quiches

Step 1 – Prepare the Pastry:
Preheat the oven to 375°F (190°C). Lightly grease a muffin tin. Roll out puff pastry and cut into circles to fit each cup. Press into the tin and prick the bottoms with a fork.

Step 2 – Cook the Fillings:
In a skillet, heat olive oil and sauté mushrooms and garlic until golden. Add spinach and cook until wilted. Season with salt and pepper — set aside.
In the same pan, melt butter and sauté leeks until soft (about 5 minutes). Stir in thyme and let cool slightly.

Step 3 – Whisk the Egg Mixture:
In a bowl, whisk together eggs, cream, salt, and pepper until smooth.

Step 4 – Assemble the Quiches:
Divide the pastry cups into two groups.

• For half, spoon in the mushroom-spinach mixture and sprinkle with Parmesan.
• For the other half, add sautéed leeks and crumble goat cheese on top.
  Pour egg mixture evenly over each filling, just below the rim.

Step 5 – Bake:
Bake for 20–25 minutes, until the tops are puffed and golden. Cool slightly before removing from the tin.

Serve & Enjoy

Toss mixed greens with olive oil, lemon juice, salt, and pepper. Serve alongside warm mini quiches for a fresh, balanced meal.

Tips for Perfect Mini Quiches

🥚 Don’t overfill: Leave a small space at the top so the custard doesn’t overflow.
🍄 Pre-cook veggies: Removes moisture and prevents soggy crusts.
🧀 Mix up flavors: Try sun-dried tomatoes, caramelized onions, or feta for new variations.
❄️ Make ahead: These freeze beautifully — just reheat in the oven before serving.

What to Serve With Mini Quiches

• A crisp apple cider mimosa or sparkling water with lemon
• Roasted potatoes or butternut squash hash
• A light tomato soup for a cozy fall pairing

FAQs

Can I make these crustless?
Yes! Grease the muffin tin well and pour the fillings directly into each cup for a lighter version.

What other cheese can I use?
Try feta, gruyère, or Swiss for different flavor profiles.

How long do they keep?
Store in an airtight container in the fridge for up to 4 days. Reheat in a low oven to crisp them back up.

Conclusion

These Mini Quiches with Mixed Greens bring elegance and comfort to your table — rich, creamy, and full of autumn flavor. Whether you choose the earthy Mushroom & Spinach or the tangy Leek & Goat Cheese, each bite is buttery, delicate, and utterly satisfying. Perfect for cozy mornings, lunch for two, or a fall brunch spread that feels special without the stress. 🥧🍂