Puff Pastry Quiche Cups are individual quiches made with a hearty filling of egg, cheese, bacon, potatoes, and spinach that is baked around buttery, flaky puff pastry.

These mini breakfast quiches are reminiscent of Panera Bread's Egg Souffles in terms of flavor and presentation. Pair them with Honey Lime Fruit Salad and a Homemade Latte for a simple, yet elegant brunch. 

One of my favorite breakfasts to grab out is a Panera Egg Souffle. Made with a flaky, buttery pastry crust and filled with eggs and vegetables or meat, Panera's Egg Souffles are a decadent treat filled with flavor.

My homemade version is not exactly the same--but it is better! 

Instead of just a pie crust like a traditional quiche, the entire egg filling is encased in puff pastry. And the filling is much more nuanced in flavor, thanks to the combination of bacon, potatoes, spinach, roasted red peppers, and cheese.

These mini breakfast tarts are savory, filling, and elegant enough for entertaining--plus surprisingly EASY to make at home!

Notes on Ingredients

• Puff Pastry: Use any defrosted puff pastry you like. Trader Joe's, Whole Foods, and Earth Fare all have a great frozen puff pastry that is free from hydrogenated oils, and all 3 are delicious!
• Bacon: Pork, turkey, or chicken bacon work for this recipe. Or you can omit the bacon for a vegetarian-friendly mini quiche.
• Potatoes: I love adding potatoes to the filling to make the mini quiches more substantial. Red potatoes are my favorite for these easy breakfast tarts, BUT diced russet potatoes or sweet potatoes can be used in their place.
• Vegetables: Red peppers, spinach, and onions are my favorite combination for these quiches. However, you can opt to use mushrooms, kale, leeks, etc.
• Cheese: I love Gruyere cheese for its sharp taste and melting quality. But feel free to use Swiss, parmesan, or cheddar cheese.

How to Make Puff Pastry Quiche Cups

This recipe makes the equivalent of 6 mini quiches and you can opt to prepare these puff pastry quiche cups using a muffin tin or individual quiche pans.

• Cut one sheet of defrosted puff pastry into 6 equal rectangles.
• Place each slice into a silicone muffin tin liner or a lightly greased muffin tin. You won't need to grease a metal tin much, as the puff pastry has quite a bit of butter in it, therefore it should not stick easily to the pan.

• Over medium-high heat, saute diced bacon until brown and crispy.
• Once the bacon is crispy, remove it from the pan and place it on a plate lined with paper towels.
• Discard all but 1 tablespoon of bacon grease and then return the pan back to the heat.
• Add the potatoes, peppers, and onions to the rendered bacon fat and saute, over medium heat until the potatoes are fork-tender.
• Stir in the spinach and heat until wilted through.
• Remove the pan from the heat and divide the vegetable mixture between the puff pastry cups.

• Divide the reserved crumbled bacon and shredded cheese evenly between the quiches.
• In a small bowl or glass measuring cup, whisk together the eggs with cream, salt, and pepper, and then pour this egg custard into each mini breakfast tart, dividing it equally between the six quiches.

• Fold the puff pastry over the filling, and then brush the puff pastry with an egg wash. This will help the pastry to become beautifully golden.

• Bake until the puff pastry is golden brown and the eggs are set.
• Allow the mini quiches to cool in the muffin tin or quiche pan for 10 minutes before removing them.
• Serve warm.

Preparing in Advance

You can opt to prepare these Mini Quiches in advance, which is perfect for entertaining or a quick and easy breakfast for busy mornings.

• Up to 3 Days in Advance: Assemble and bake as directed. Let cool and then store in the refrigerator in an airtight container for up to 3 days. Reheat the pastries on a sheet pan in a 300-degree F oven for 15-20 minutes before serving.
• Up to 1 Month in Advance: Assemble and bake as directed and then let the tarts cool completely. Once cooled, place them in a freezer-safe bag or freezer-safe airtight container and freeze for up to 1 month. To reheat, place frozen tarts on a baking sheet and bake at 350 degrees F for 35-40 minutes, or until warmed through.

More Favorite Brunch Recipes

• Maple Candied Bacon
• Homemade Breakfast Sausage
• Breakfast Sliders
• Easy Cheese Danish
• Hashbrown Breakfast Casserole
• Quiche Lorraine
• Sweet Potato Spinach Quiche

If you enjoyed these mini breakfast tarts, I would love for you to leave a comment and review below.