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Irresistible Galentine’s Mini Quiche Brunch Board

Galentine’s Mini Quiche Brunch Board - featured image
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These bite-sized mini quiches feature a flaky buttery crust filled with creamy custard and fresh veggies, perfect for sharing at brunch gatherings. Easy to customize and ideal for festive boards, they are a crowd-pleaser with a touch of elegance.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) cold unsalted butter, cubed
  • 3–4 tablespoons ice water
  • ¼ teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk or half-and-half
  • 1 cup (100g) shredded cheese (cheddar and Gruyère mix)
  • 1 cup fresh spinach, chopped
  • ½ cup diced red bell pepper
  • ½ cup cooked bacon or sausage (optional)
  • Salt and black pepper to taste
  • 1 teaspoon dried herbs (thyme or oregano)
  • Chopped fresh chives or parsley (optional, for garnish)
  • Cherry tomatoes or olives (optional, for serving board)

Instructions

  1. In a large bowl, combine flour and salt. Cut in cold, cubed butter using a pastry blender or food processor until mixture resembles coarse crumbs.
  2. Slowly add ice water, stirring until dough just comes together. Wrap in plastic and chill for at least 30 minutes.
  3. While dough chills, whisk eggs with milk or half-and-half until smooth. Stir in shredded cheese, chopped spinach, diced red bell pepper, and optional cooked bacon or sausage. Season with salt, pepper, and dried herbs. Set aside.
  4. Lightly flour surface and roll dough to about ⅛-inch (3mm) thickness. Cut 3-inch (7.5cm) circles and press into mini muffin tin cups.
  5. Preheat oven to 375°F (190°C). Spoon filling evenly into crust-lined cups, filling almost to the top.
  6. Bake for 20-25 minutes until quiches are puffed, golden, and a toothpick inserted comes out clean.
  7. Cool in tin for 5 minutes, then transfer to wire rack to cool completely. Garnish with chopped chives or parsley if desired.
  8. Arrange on a brunch board with fresh fruit, cheeses, and charcuterie for serving.

Notes

Keep butter and water ice-cold for a tender crust. Don’t overfill quiches to avoid messy cooking. Blind bake crust for 5 minutes if soggy. Use room temperature eggs for better custard texture. Grease muffin tin well to prevent sticking. Prepare filling a day ahead to save time. Cover crust edges with foil if browning too fast.

Nutrition

Keywords: mini quiche, brunch board, Galentine’s Day, bite-sized quiches, easy brunch recipe, savory custard, flaky crust, finger food

Find it online: https://pokirecipes.com/irresistible-galentines-mini-quiche-brunch-board-easy-recipe-ideas-for-pinterest/