How do I stop mini quiche pies from getting soggy?+
To avoid soggy bottoms, make sure you remove as much moisture as possible from the spinach before adding it to the filling by wilting fresh or thawing and squeezing frozen and you can blind bake the pastry cups briefly so they hold up to the egg mixture.
What is the best way to cook spinach for mini quiche pie filling?+
Cook fresh spinach quickly in a hot pan until just wilted, then squeeze out all the liquid in a towel or sieve before adding it to the quiche mix so it doesn’t water down your custard. If using frozen spinach, thaw it fully and press out the water first.
Do mini quiche pies freeze well and how do I reheat them?+
Mini quiches freeze beautifully; let them cool completely, wrap or store in an airtight container then when you want to enjoy them just reheat in a warm oven until warmed through.
What type of cheese is best for mini quiche pies?+
Melting cheeses like Gruyère, Swiss, cheddar or even feta blend nicely with the spinach and give both flavour and texture but feel free to pick whichever cheese you like best.
Do I have to blind bake the crust for mini quiche pies?+
You don’t always have to blind bake the crust if your oven and filling set quickly but a short prebake before filling helps prevent the crust from becoming soggy once the wet custard is added. We always prefer doing this to keep the puff pastry tasting it's best.
Can I customize the filling in my mini quiches?+
Absolutely, mini quiches are very versatile. Along with spinach you can add things like bacon, cheese, mushrooms, onions or other savoury veggies or even keep them simple with just cheese and herbs. Once you follow the techniques we've shared this will help you bake them just right so you can then experiment with different fillings next time.
What is the best ratio of eggs to dairy for a smooth quiche pie filling?+
Most recipes use about equal parts eggs and dairy by volume, such as eggs mixed with cream or milk, so the custard sets well without being too firm or too loose. Heavy cream gives richer texture while milk makes it lighter. After cooking up different versions of this we came to prefer the combo of using both together to give the best of both worlds in taste and texture.
What else can I eat these quiches with?+
We love having lazy weekend brunches with our friends and making these alongside mushrooms, hash browns, baked beans and sausage for an easy English style breakfast meal that keeps everyone happy even picky kids love it.
