Don’t these just look so springy? I was browsing through Pinterest when I saw these adorable lemon curd flowers. With one quick substitution, they become the perfect Easter breakfast/brunch food – flower mini-quiches!

Due to their size, we’ve been snacking on these guys for several days now. This is noteworthy because my husband has very firm opinions about eggs. They belong at breakfast and no where else. When I married Dustin, I kissed goodbye to breakfast for dinner. On that same principle, I also stopped making quiche – but when I made these, Dustin came out of his study, tried one, and pronounced himself a lover of quiche. It wasn’t even breakfast time 🙂

My point? They’re good. The pastry is buttery and flaky, the filling has just the right consistency and a cheesy, eggy flavor. You know what else is cool? They all have fancy French names. I made mine as quiche aux fromage (just added some cheese), but you can add spinach (quiche lorraine), tomatoes (quiche provençal), or bacon bits (quiche alsacienne). So not only do you have a cute and delicious appetizer, you have a sophisticated cultural experience on your hands!

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Flower Mini-Quiches

Flaky, buttery pastry, and a sunny egg filling!

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 12

Ingredients

Pastry

• 1 cup flour
• ½ tsp salt
• ⅓ cup + 1 Tbsp shortening
• 2-3 Tbsp water

Egg Filling

• 2 eggs
• 1 cup milk
• ¼ cup grated cheese
• salt and pepper

Instructions

• Combine flour, salt, and shortening in a mixing bowl.
• Mix ingredients, adding water as needed until ingredients come together into a dough.
• Turn dough out onto floured surface. Roll out to 1/4 in thickness.
• Use flower cookie cutter to cut out flowers. Press flowers into greased muffin tin cups.
• In another bowl, whisk together ingredients for the egg filling.
• Spoon filling into the flower cups.
• Bake at 350° for 25-30 minutes.

Flower Mini-Quiches, Step-by-Step!

If you follow this blog, you’ll find this pastry/pie crust recipe is my go-to. It’s from the super old Betty Crocker’s Cookbook (pub date 1976!). It’s super simple, and I personally have never been able to mess it up, which is saying something for this girl. I also like that it only needs ingredients that I always keep on hand – and nothing touchy, like ice-cold butter…

Once you’ve got it made, you get to cut out flower shapes. I got some super cheap flower cookie cutters from Walmart and used the biggest one in the bunch, and I feel like I still could have used a bigger cookie cutter. In other words, you want the biggest flower shaped cookie cutter you can find. 

Once the shapes are cut, you’ll press them (gently, don’t tear the pastry!) into a greased muffin tin.

All pressed in! Then you get to make the egg mixture. It doesn’t look like much, but trust me, it will become gorgeously golden eggy goodness with just a few magical moments in the oven. I know I mentioned this above, but you can add just about anything into your mixture, so mix it up and make this your own!

There’s mine, with just a little bit of cheddar cheese added in. You just want to fill until you reach the edges of the flower petals. If you overflow, they’ll still taste fine, but the outside of the pastry will look a little dark.

Now throw these guys in the oven and let them bake. The egg filling will puff up a LOT while baking. When the quiches cool, the filling will fall back down, so don’t worry if your quiches look sort of mutant while they’re in the oven. I use the toothpick test to see if they’re done. When the toothpick comes out clean, you’re in business!

I was trying to capture the puffiness, but this one was already falling down by the time I got my camera going. Anyway, that’s what they look like fresh from the oven. Let them cool for a minute, then pop them out, put them on a plate, and serve. Mini-quiches will keep up to two days in the fridge. Just be sure to reheat them before serving!

Have you given these a try? Leave a comment and let us know how they turned out!