These mini cherry tomato and basil quiche cups are enjoyable for breakfast, brunch, or a midday snack. A flaky puff pastry crust cups filled with a fluffy egg filling and cherry tomatoes and basil are a real crowd-pleaser. There is very little work involved, making these great for entertaining or meal prepping.
Ingredients
For the crust
1 sheet puff pastry (thawed if frozen) or pre-made mini tart shells
1 tsp olive oil (optional, for brushing)
For the filling
4 large eggs
1/2 cup milk (or cream for a richer taste)
1/2 cup shredded cheese (mozzarella, cheddar, or Gruyère)
1 cup cherry tomatoes, halved
1/4 cup fresh basil leaves, chopped
Salt and pepper, to taste
Optional: pinch of garlic powder or onion powder for extra flavor
Instructions
Preheat the oven: Set to 375°F (190°C) and lightly grease a mini muffin tin.
Prepare the crust:
Roll out the puff pastry sheet and cut into squares slightly larger than the mini muffin cups.
Press each square into the muffin tin, forming small crust cups.
Optional: prick the bottom lightly with a fork to prevent puffing.
In a large mixing bowl, combine the eggs, milk, salt, and pepper, along with any seasonings you would like to use. Whisk as needed.
Add the shredded cheese and chopped basil.
Assemble the quiches:
Into each crust cup, place 2-3 halved cherry tomatoes.
Carefully pour the egg mixture over the
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Prepare the crust:
Roll out the puff pastry sheet and cut into squares slightly larger than the mini muffin cups.
Press each square into the muffin tin, forming small crust cups.
Optional: prick the bottom lightly with a fork to prevent puffing.
In a large mixing bowl, combine the eggs, milk, salt, and pepper, along with any seasonings you would like to use. Whisk as needed.
Add the shredded cheese and chopped basil.
Assemble the quiches:
Into each crust cup, place 2-3 halved cherry tomatoes.
Carefully pour the egg mixture over the tomatoes, filling the cup about 3/4 full.
Bake:
Bake for 18-22 minutes, or until the filling is set and the crust is golden brown.
Cool & serve:
Quiche cups can be cooled for a few minutes, then removed the tin. These can be served warm or at room temperature.
Hints for Success:
Using room-temperature eggs will give you a smoother and fluffier filling.
Prevent overflow by not overfilling the cups; leave a little space at the top.
Tomatoes can be watery; to help with this, they can be roasted slightly before assembly to avoid crusts from becoming soggy.
Basil is best fresh; a reduced amount of (half) can be used if dried is the only option.
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Health Benefits:
Includes protein: Eggs mean essential protein and amino acids.
Antioxidants: Tomatoes are high in vitamin C and lycopene.
Heart-healthy fats: Healthy fats can
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mini cherry tomato and basil quiche
These mini cherry tomato and basil quiche cups are enjoyable for breakfast, brunch, or a midday snack. A flaky puff pastry crust cups filled with a fluffy egg filling and cherry tomatoes and basil are a real crowd-pleaser. There is very little work involved, making these great for entertaining or meal prepping.
Ingredients
for the crust
1 sheet puff pastry (thawed if frozen) or pre-made mini tart shells
1 tsp olive oil (optional, for brushing)
For the filling
4 large eggs
1/2 cup milk (or cream for a richer taste)
1/2 cup shredded cheese (mozzarella, cheddar, or Gruyère)
1 cup cherry tomatoes, halved
1/4 cup fresh basil leaves, chopped
Salt and pepper, to taste
Optional: pinch of garlic powder or onion powder for extra flavor
Instructions
Preheat the oven: Set to 375°F (190°C) and lightly grease a mini muffin tin.
Prepare the crust:
Roll out the puff pastry sheet and cut into squares slightly larger than the mini muffin cups.
Press each square into the muffin tin, forming small crust cups.
Optional: prick the bottom lightly with a fork to prevent puffing.
In a large mixing bowl, combine the eggs, milk, salt, and pepper, along with any seasonings you would like to use. Whisk as needed.
Add the shredded cheese and chopped basil.
Assemble the quiches:
Into each crust cup, place 2-3 halved cherry tomatoes.
Carefully pour the egg mixture over the tomatoes, filling the cup about 3/4 full.
Bake:
Bake for 18-22 minutes, or until the filling is set and the crust is golden brown.
Cool & serve:
Quiche cups can be cooled for a few minutes, then removed the tin. These can be served warm or at room temperature.
be provided from olive oil or cheese.
Low-carb option: These can fit into low-carb diets with minimal puff pastry or almond flour crusts.
Nutritional Information (Per Serving / 1 mini quiche cup):
Calories: 120 kcal
Protein: 5 g
Fat: 8 g
Carbohydrates: 7 g
Fiber: 1 g
Sugar: 2 g
(Values relative to ingredients used may change.)
Variations and Substitutions:
Cheese: Instead of mozzarella, try feta, goat cheese, or Parmesan.
Vegetables: Include spinach, bell peppers, or zucchini.
Crust: For a lighter version, use phyllo dough or leave the crust off completely for a crustless quiche.
Herbs: Instead of basil, use parsley, chives, or oregano.
Frequently Asked Questions (FAQs):
Q: Can I make these ahead of time?
A: Yes! Bake and cool completely, then refrigerate in an airtight container for up to 3 days. Reheat before serving.
Q: Can I freeze them?
A: Absolutely. Freeze baked quiche cups on a tray first, then transfer to a freezer-safe bag for up to 2 months. Reheat in the oven at 350°F (175°C) for 10–15 minutes.
Q: Can I make them dairy-free?
A: Yes, use a plant-based milk (such as almond or oat milk) and dairy-free cheese.
Q: Can I double the recipe?
A: Definitely! You can use two muffin tins or bake in batches.
Conclusion:
Mini cherry tomato and basil quiche cups are delicious and nutritious for any meal or snack anytime. Since they can be made with different cheeses, herbs, and vegetables, they can easily accommodate picky eaters or any group. These quiches are the definition of fresh and convenient.
