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    Puff Pastry Quiche Cups

    Breakfast Recipes Holiday Cuisine Real Food March 20, 2023 | By Kristen Chidsey | 14 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    Puff Pastry Egg Souffles are the perfect choice for entertaining or a make-ahead breakfast! These muffin tin quiches are made with bacon, potatoes, spinach, and eggs and baked up in puff pastry for an elegant mini breakfast tart that resembles Panera Bread's Egg Souffles. 

    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. 

    Puff pastry egg breakfast quiche on white plate with fruit.

    Just like Baked Ham and Egg Cups, Homemade Egg McMuffins, and mini egg souffle,

    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 crust of puff pastry, 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.
    Puff Pastry in silicone baking tin.
    • 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.
    filling puff pastry with spinach, peppers and potatoes.
    • 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.
    muffin tin filled with mini quiches ready to be baked.
    • 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.
    Mini Muffin Tin Quiches being brushed with egg wash
    • 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.
    Easy Breakfast Quiche baked in red muffin tin.

    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.
    Puff pastry quiche cut open with eggs, bacon, peppers and spinach.

    recipe modifications

    While the combination of bacon, potatoes, cheese, and peppers is undeniably delicious in these puff pastry quiches, feel free to replace the bacon, potato, and vegetable filling with one of the following options.

    • Ham & Cheese: Add 2 tablespoons of diced ham and 1 tablespoon of shredded Swiss or cheddar to each mini quiche cup before adding egg custard.
    • Sausage & Cheese: Add 1-2 tablespoons of cooked and crumbled breakfast sausage and 1 tablespoon of shredded cheddar cheese to each quiche cup before adding the egg mixture.
    • Mediterranean: Divide ¼ cup each of chopped Kalamative olives, chopped roasted red peppers, and feta cheese between each tart, and then add egg mixture as directed.
    • Mushroom & Swiss: Saute 1 cup of mushrooms in a bit of olive oil with salt and pepper until softened. Divide the mushrooms between the egg cups and top with 1 tablespoon of shredded Swiss cheese and egg mixture.
    • Speed-It-Up: Use leftover air fryer breakfast potatoes in place of sauteed peppers, onions, and potatoes. Add cheese, bacon, and egg mixture as directed.

    More Favorite Brunch Recipes

    • Maple Candied Bacon
    • Homemade Breakfast Sausage
    • Breakfast Sliders
    • Hashbrown Breakfast Casserole
    • Ham and Cheese Quiche
    • 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. 

    Puff Pastry mini quiche on plate with fork and fruit to side.

    Puff Pastry Quiche Cups

    These mini quiches are made with a buttery, flaky puff pastry crust and a hearty filling featuring bacon, potatoes, spinach, and eggs.
    5 from 7 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6
    Calories: 341kcal
    Author: Kristen Chidsey

    Ingredients

    • 1 sheet puff pastry defrosted
    • 2 strips bacon diced
    • 1 cup red potatoes diced into ½-inch cubes
    • ½ small onion minced
    • 1 medium red bell pepper seeded and diced
    • 2 cups fresh spinach
    • 4 large eggs divided
    • ½ cup milk or cream
    • 1 teaspoon kosher salt divided
    • ½ teaspoon pepper
    • ¼ teaspoon cayenne pepper optional
    • ¼ cup shredded Gruyere cheese
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat oven to 400 degrees F.
    • Cut one sheet of defrosted puff pastry into 6 equal rectangles. Place each slice into a lightly greased muffin tin or individual quiche pans.
    • Saute bacon in a nonstick skillet over medium-high heat until crisp. Once the bacon is crisp, remove it from the pan and place it on a paper towel-lined plate. Discard all but 1 tablespoon of bacon grease, and then return the pan to the heat.
    • Add the potatoes, onions, and peppers to the pan. Season with ½ teaspoon kosher salt. Saute over medium heat until the potatoes are tender about 8-9 minutes. Once the potatoes are tender, add in spinach and let wilt for 1-2 minutes. Taste and adjust seasoning if needed.
    • Remove the sauteed vegetables from the heat and divide this mixture evenly between the six puff pastry cups. Then evenly divide the crumbled bacon and shredded cheese between the quiches.
    • In a medium mixing bowl or glass measuring cup, whisk three eggs with milk, ½ teaspoon salt, pepper, and cayenne. Pour this egg custard into each mini breakfast tart, dividing equally. 
    • Fold puff pastry over the egg and potato cups to cover the filling. In a small bowl, whisk together the remaining egg with 1 tablespoon of water and then brush over each breakfast pastry.
    • Bake for 20-25 minutes or until browned. Let cool for 10 minutes before removing from the mini quiches from the pan and serving.

    Equipment Needed

    • muffin tin

    Notes

    Puff Pastry: Be sure to defrost your puff pastry in the fridge overnight, not at room temperature or in the microwave, as it will lose the ability to puff.
    Vegetarian-Option: Omit the bacon and instead saute the vegetables in 1 tablespoon olive oil.
    Cheese: I love Gruyere cheese for its sharp taste and melting quality. But feel free to use Swiss or cheddar cheese. Even Parmesan cheese is a great substitute.
    Make-Ahead/Storage Instructions: 
    • 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.

    Nutrition

    Calories: 341kcal | Carbohydrates: 24g | Protein: 10g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 118mg | Sodium: 414mg | Potassium: 274mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1830IU | Vitamin C: 29.6mg | Calcium: 91mg | Iron: 2mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Shea

      April 30, 2023 at 12:17 am

      5 stars
      Absolutely incredible! I did my happy dance with every bite. So good. I will definitely prepare a fruit salad next time.

      Reply
      • Kristen Chidsey

        April 30, 2023 at 7:53 am

        Wonderful! I am thrilled you enjoyed!

        Reply
    2. Cheryl

      June 29, 2022 at 8:09 pm

      5 stars
      Made these for my daughter in law’s baby shower brunch. Easy to make and everyone loved them.

      Reply
      • Kristen Chidsey

        June 30, 2022 at 7:21 am

        I am so happy to hear that! And congratulations on the new life 🙂

        Reply
    3. Amanda

      March 28, 2019 at 6:11 am

      5 stars
      These mini breakfast quiches are so cute when you serve them! The filling is delicious and they're easy to make. A definite keeper recipe!

      Reply
      • Kristen Chidsey

        March 28, 2019 at 4:25 pm

        I love hearing that your family enjoyed!

        Reply
    4. Brandi

      March 28, 2019 at 3:32 am

      5 stars
      Made them and everybody loved how cute they were. For kids I served them with a glass of milk

      Reply
      • Kristen Chidsey

        March 28, 2019 at 9:34 am

        Yay!! Love it when the family loves the recipe

        Reply
    5. Taryn

      July 20, 2018 at 8:29 pm

      5 stars
      These are the cutest thing at Sunday brunch. I love them so much! Thanks for a great recipe.

      Reply
      • Kristen Chidsey

        July 21, 2018 at 7:08 am

        I always love the presentation of these quiches at breakfast as well Taryn, I am so glad you enjoyed!

        Reply
        • Cheryl

          March 19, 2022 at 10:21 am

          Can they be made ahead and rewarmed?

          Reply
          • Kristen Chidsey

            March 19, 2022 at 10:53 am

            Absolutely! Assemble and bake up to 3 days in advance. Then reheat in a 300-degree oven for 15-20 minutes when ready to serve.

            Reply
    6. Jillian

      July 20, 2018 at 7:54 pm

      5 stars
      We love quiche at my house and these were delicious. I will definitely make them again!

      Reply
      • Kristen Chidsey

        July 21, 2018 at 7:08 am

        Oh I am so glad your family enjoyed Jillian! These are so fun for a brunch or a family breakfast.

        Reply

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    Puff Pastry Egg Souffles are the perfect choice for entertaining or a make-ahead breakfast! These muffin tin quiches are made with bacon, potatoes, spinach, and eggs and baked up in puff pastry for an elegant mini breakfast tart that resembles Panera Bread's Egg Souffles. 

    Meet a Mind "Full" Mom

    A Picture of A Mind"Full"Mom

    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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    Puff Pastry Egg Souffles are the perfect choice for entertaining or a make-ahead breakfast! These muffin tin quiches are made with bacon, potatoes, spinach, and eggs and baked up in puff pastry for an elegant mini breakfast tart that resembles Panera Bread's Egg Souffles. 

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