Brunch Cups
Brunch Cups are a variation on mini egg quiches and are filled with an assortment of vegetables, cheese and meats. They are endlessly customizable and can be whipped up with whatever ingredients you have on hand as long as you have some puff pastry in the freezer. If you have a good non-stick muffin pan, or silicone cupcake liners, these can also be made without the pastry!
Mini puff pastry quiches are a great option for entertaining because they can be made ahead of time and reheated just before serving. They can also be served at room temperature, making them perfect for a buffet-style brunch or party. Tiny hands also love brunch cups, and they have varied and interesting textures while still being soft and easy to eat.
The recipe given below is super basic, but the brunch cups are actually very versatile and can be filled with basically any filling ingredients to suit your taste. Some popular suggestions include bacon, deli meats, mushrooms and extra fresh or dried herbs. You can also add cheese such as Gruyere, cheddar, or feta for extra flavor and texture.
Traditionally mini quiches also have added cream, but this recipe has gone heavy on the eggs and just uses a splash of milk instead to keep things on the lighter side.
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Find even more snack sized recipes in our archives.
Brunch Cups
Preheat oven to 200oC and take out puff pastry sheets to thaw slightly.
Lightly grease a 12 cup muffin pan with olive oil.
In a mixing jug (or bowl), combine eggs, salt, pepper and garlic powder and whisk with a fork.
With a sharp knife, slice one square sheet of puff pastry into 9 squares. Cut 3 matching squares from the second sheet and return the leftover pastry to the freezer.
Gently press each of the 12 squares into a hole of the muffin pan, folding the edges as required to line the cup. If the pastry isn't yet thawed enough it will crack - so please be patient with this step.
Distribute the wilted spinach and tomato between each pastry lined cup.
Fill equally with the egg mixture - the cups should be not quite full as the mixture will rise slightly on baking.
Bake the cups at 200 (turn down to 180 if they are browning too quickly) until the pastry is puffed and the egg mixture is set. Approx 20mins.
Ingredients
Directions
Preheat oven to 200oC and take out puff pastry sheets to thaw slightly.
Lightly grease a 12 cup muffin pan with olive oil.
In a mixing jug (or bowl), combine eggs, salt, pepper and garlic powder and whisk with a fork.
With a sharp knife, slice one square sheet of puff pastry into 9 squares. Cut 3 matching squares from the second sheet and return the leftover pastry to the freezer.
Gently press each of the 12 squares into a hole of the muffin pan, folding the edges as required to line the cup. If the pastry isn't yet thawed enough it will crack - so please be patient with this step.
Distribute the wilted spinach and tomato between each pastry lined cup.
Fill equally with the egg mixture - the cups should be not quite full as the mixture will rise slightly on baking.
Bake the cups at 200 (turn down to 180 if they are browning too quickly) until the pastry is puffed and the egg mixture is set. Approx 20mins.
Notes
Recipe Notes
Pretty much any leftover vegetables are perfect here. Cut up steamed asparagus into 2cm chunks, mixed with some pieces of fetta cheese and marinated capsicum would be excellent. You can also use leftover roast meat and defrosted frozen vegetables. Leftover balsamic onions from the french onion potato bake would also be a perfect addition
Key Ingredients
