This Mary Berry Mini Quiche recipe is a classic and versatile recipe, which is made with a rich, cheesy pastry and a simple, creamy filling. It’s the perfect savory bite for parties, picnics, and canapés, ready in about an hour.
Mary Berry Mini Quiche Ingredients
A simple, foolproof recipe for perfect party-sized tartlets.
For the Cheese Pastry:
- 175g (6oz) plain flour, plus extra for dusting
- 85g (3oz) cold hard butter or margarine, cut into cubes
- 25g (1oz) Parmesan cheese, finely grated
- 2-3 tablespoons cold water
For the Basic Custard Filling:
- 2 large eggs
- 200ml (7fl oz) single cream
- 50ml (2fl oz) milk
- Salt and freshly ground black pepper
Classic Filling Ideas:
- Quiche Lorraine: 100g bacon lardons (fried until crisp), 75g grated Gruyère cheese.
- Cheese & Onion: 1 small onion (finely chopped and slowly sautéed in butter until soft), 100g grated mature Cheddar cheese.
- Mushroom: 100g mushrooms (sliced and sautéed in butter until all moisture has evaporated), 75g grated Gruyère or Emmental cheese.
How To Make Mary Berry Mini Quiches
A step-by-step guide to these classic savory bites.
- Make the Pastry: Tip the flour and grated Parmesan into a large bowl. Add the cold, cubed butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Add 2-3 tablespoons of cold water and bring the dough together into a ball. Do not overwork it.
- Line and Chill the Tins: On a lightly floured surface, roll out the pastry thinly. Use a round cutter (about 7-8cm) to cut out 12 circles. Press the pastry circles into a 12-hole standard muffin tin. Prick the base of each case with a fork. Chill in the refrigerator for 20-30 minutes.
- Blind Bake the Cases: Preheat the oven to 200°C (180°C Fan/Gas Mark 6). Line each chilled pastry case with a small piece of baking parchment and fill with baking beans or uncooked rice. Bake for 10-12 minutes. Remove the paper and beans and bake for another 5 minutes, until the pastry is pale golden.
- Assemble the Quiches: Reduce the oven temperature to 190°C (170°C Fan/Gas Mark 5). Divide your chosen filling (e.g., the cooked bacon and grated cheese for Quiche Lorraine) among the 12 baked pastry cases.
- Add Custard and Bake: In a jug, whisk together the eggs, single cream, and milk. Season well with salt and pepper. Carefully pour the custard mixture into each pastry case until it’s almost full.
- Final Bake: Bake for 15-20 minutes, or until the filling is golden and just set with a very slight wobble in the center. Let them cool in the tin for a few minutes before serving.
Recipe Tips
For perfect, creamy mini quiches with a crisp crust.
- How do I prevent a soggy bottom? “Blind baking” the pastry cases before adding the wet filling is the most crucial step for a perfectly crisp crust. Don’t skip it!
- How to get flaky pastry? The secret is using very cold butter and cold water, and handling the dough as little as possible. The small pieces of butter will create steam as they bake, which creates the flaky layers.
- How do I know when the quiches are done? The key is to not overcook them. They are perfectly baked when the edges are set, but the very center still has a slight jiggle. They will continue to set as they cool.
- Can I make these ahead of time? Yes, mini quiches are perfect for making ahead. You can bake them completely, let them cool, and store them in the refrigerator. They are delicious served cold or can be gently reheated in a moderate oven for about 10 minutes.
What To Serve With Mini Quiches
These bite-sized treats are perfect party food.
Mini quiches are wonderfully versatile and are perfect for:
- A canapé platter at a party or gathering
- A picnic basket
- A light lunch or brunch served with a simple green salad
- An addition to an afternoon tea spread
How To Store Mini Quiches
Keeping your delicious savory bites fresh.
- Refrigerate: Once completely cooled, store the mini quiches in an airtight container in the refrigerator for up to 3 days.
- Freeze: These freeze beautifully. Let them cool completely, then arrange them on a baking sheet to freeze until solid. Once frozen, transfer them to a freezer-safe bag. They can be reheated directly from frozen in a 180°C/350°F oven for 15-20 minutes.
Mary Berry Mini Quiche Nutrition Facts
An estimated guide per mini quiche (Lorraine style).
- Calories: 180 kcal
- Carbohydrates: 10 g
- Protein: 8 g
- Fat: 12 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
While the homemade Parmesan pastry is highly recommended for its flavor, you can absolutely use a store-bought, ready-to-roll shortcrust pastry as a convenient shortcut.
A watery or split custard is often the result of overcooking, which causes the eggs to curdle. It can also happen if your fillings (like mushrooms or onions) are not cooked down enough and release their water into the custard during baking.
Yes. You can use this recipe to make one large 20cm (8in) quiche. The blind baking and final baking times will be longer. Blind bake for about 20 minutes total, and the final bake will be around 25-30 minutes.
Try More Recipes:
- Mary Berry Crustless Quiche Recipe
- Mary Berry Tortilla Quiche Recipe
- Mary Berry Mushroom Quiche Recipe
Mary Berry Mini Quiche Recipe
Description
Classic, bite-sized mini quiches from Mary Berry, featuring a crisp, homemade Parmesan pastry and a rich, creamy custard that can be customized with your favorite fillings like bacon, cheese, or vegetables.
Ingredients
Instructions
- Pastry: Rub the cold butter into the flour and Parmesan until it resembles breadcrumbs. Add 2-3 tbsp cold water to form a dough.
- Roll out the pastry, cut 12 circles, and line a 12-hole muffin tin. Prick the bases and chill for 30 minutes.
- Blind Bake: Preheat oven to 200°C/400°F. Blind bake the pastry cases for 15-17 minutes total, until pale golden.
- Assemble: Reduce oven to 190°C/375°F. Place your chosen filling (e.g., bacon and cheese) into the bottom of each pastry case.
- Custard: Whisk the eggs, cream, and milk together and season. Pour the custard into each case.
- Bake: Bake for 15-20 minutes, until golden and just set. Serve warm or cold.
Notes
- Blind baking the pastry cases is the essential secret to preventing a “soggy bottom.”
- Using very cold butter and handling the pastry as little as possible will result in a flakier crust.
- These mini quiches are perfect for making ahead and can be frozen for an easy party snack.
- Don’t overcook the quiches; they are perfect when the center has a slight wobble.
