Say hello to the perfect party snack: adorable mini versions of the Coronation Quiche. These bite-sized quiches require no blind-baking — simply press pastry into a mini muffin tin, add the filling and bake.
In the lead-up to major royal occasions it’s common to see an official recipe released — most famously coronation chicken. For King Charles III’s coronation the new official creation is the Coronation Quiche: a vegetarian, seasonal twist on a British classic. It highlights spinach, broad beans or edamame, cheddar and herbs. I’ve adapted the original recipe to make it simpler and more flexible with ingredient swaps, and here I show how to turn that idea into handy mini party quiches.
These mini quiches follow the same flavour profile as the full-size Coronation Quiche but are quicker to make and ideal for gatherings. Because the cases are small, there’s no need to pre-cook or blind-bake the pastry. You can use store-bought ready-rolled shortcrust for speed or make your own shortcrust if you prefer. Piled on a platter with a little sweet chilli jam on the side, they make a crowd-pleasing addition to any party spread.
Why you’ll love this recipe
- Perfect mess-free party finger food — no plates, cutlery or napkins required.
- Easy to pick up and eat with one hand while holding a drink.
- They look impressive but are deceptively simple to prepare.
- Prep ahead: they keep in the fridge for up to three days and also freeze well.
- Serve hot, cold or at room temperature — all taste great.
- Kid-friendly and vegetarian.
Ingredients
I follow the official Coronation Quiche idea with a few small tweaks to boost flavour. The changes are optional and noted below.
- Shortcrust pastry: Ready-rolled store-bought pastry is fast and convenient; homemade pastry tastes better but takes longer.
- Spinach: Fresh is ideal; if using frozen, defrost and squeeze out excess moisture before cooking.
- Mint: I substitute mint for tarragon for accessibility and a fresh spring flavour; tarragon, coriander, basil or flat-leaf parsley also work.
- Edamame beans: I prefer edamame to broad beans because they don’t need shelling. Garden peas or fresh broad beans are fine alternatives; frozen edamame or peas are easy to source and should be briefly defrosted.
How to make them
Cut pastry circles slightly larger than your mini muffin holes using a cookie cutter or glass. Grease the tin with cooking spray or butter, press the pastry into each hole and patch any tears with scraps. Chill the tin while you make the filling.
Spinach releases a lot of water when it cooks, so cook it first and remove excess moisture to avoid soggy bottoms. Sauté edamame with garlic, spring onions and mint for a couple of minutes, then add the spinach and stir as it wilts. Continue cooking briefly so the liquid evaporates.
Whisk eggs, milk, cream, salt and pepper. Place a heaped teaspoon of grated cheddar in the base of each pastry case, top with a teaspoon of the green filling, then carefully pour in the egg mixture. The liquid will settle through the filling, so pause for about 30 seconds and top up any shallow cases. Scatter remaining cheese over the top and bake for 25–30 minutes until golden and set. Let the quiches cool slightly in the tin before removing; they should slip out easily. A small spoonful of sweet chilli jam on the side lifts the flavour beautifully.
Pro tip: The filling will puff up during baking and then settle as it cools; allow a short rest so they firm up before serving.
Got a question?
Store in a covered container in the fridge for up to three days. Reheat for about 5 minutes at 180°C/360°F fan, or serve at room temperature.
Yes. Freeze in zip-lock bags for up to three months. Reheat from frozen in the oven for about 12–15 minutes at 180°C/360°F fan.
No. The small pastry cases are forgiving and contain less wet filling than a large quiche, so blind-baking isn’t necessary.
A 24-piece mini muffin tin gives perfectly sized quiches. Using a regular muffin tin will produce larger quiches and require longer baking.
Like this recipe? Here are more party food ideas
If you make this recipe, I’d love to hear how it turned out — please leave a comment.
Mini Party Coronation Quiches
- Author: Kate Alexandra
- Total Time: 50 minutes
- Yield: 24 mini quiches
- Diet: Vegetarian
Description
These mini Coronation Quiches are an easy, elegant party bite: press pastry into a mini muffin tin, fill with a green spinach and edamame mixture, pour over a creamy egg custard and bake until golden.
Ingredients
For the mini coronation quiches –
- 2 packets ready-rolled shortcrust pastry
- Cooking spray or butter for greasing
- 1 tablespoon olive oil
- 1 teaspoon salt (divided)
- 2 spring onions (scallions), sliced
- 2 tablespoons fresh mint, chopped (or tarragon/coriander/basil/parsley)
- 1/2 cup frozen edamame beans, defrosted (or broad beans/garden peas)
- 4 garlic cloves, crushed
- 180g spinach leaves (fresh)
- 1/2 cup whole milk (or preferred milk)
- 3/4 cup double (heavy) cream
- 2 eggs
- Black pepper
- 1/2 cup grated cheddar
- 1/4 cup grated parmesan
If making shortcrust pastry –
- 250g plain flour
- 125g cold butter, cubed
- 1 teaspoon salt
- 3 tablespoons milk or water
Instructions
- Press the pastry into the tin. Heat oven to 180°C/360°F fan. Lightly flour a surface and cut 24 circles just larger than the tin openings. Press pastry into the tin, patch tears with scraps and chill while preparing the filling.
- Make the green filling. Heat 1 tablespoon olive oil in a skillet. Add sliced spring onions and 1/2 teaspoon salt; cook 1 minute. Add edamame, garlic and mint and cook another minute. Add spinach, stir as it wilts and cook 2–3 minutes until reduced and excess moisture has evaporated. Remove from heat.
- Assemble. Whisk 2 eggs with 1/2 cup milk, 3/4 cup cream, 1/2 teaspoon salt and black pepper. Spoon a teaspoon of cheddar into each pastry case, add a teaspoon of the green filling, then carefully pour in the egg mixture. Top with remaining cheese. Wait 30 seconds after pouring to top up any that settle.
- Bake. Bake 25–30 minutes until golden and set. Allow to cool in the tin for about 10 minutes before removing. Serve warm, at room temperature or cold. A spoonful of sweet chilli jam is a lovely accompaniment.
Notes
To make your own shortcrust: Pulse 250g plain flour and 1 teaspoon salt with 125g cold cubed butter until the mix resembles breadcrumbs. Add 3 tablespoons milk or water while pulsing until it comes together. Wrap and chill for at least 30 minutes.
Leftovers: Any remaining greens and custard can be baked as crustless mini quiches or used in salads, sandwiches or as an omelette or scrambled eggs.
Storage: Keep baked quiches in an airtight container in the fridge for up to three days. Reheat 5 minutes at 180°C/360°F fan. Freeze in bags for up to three months; bake from frozen for 12–15 minutes at 180°C/360°F fan.
Ingredient notes and substitutions: Tarragon can replace mint for a more authentic flavour. Try different cheeses (gruyere, gouda, feta, manchego) or add seasonal greens, crispy bacon, smoked salmon or spicy chorizo to vary the recipe.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: baking
- Method: oven
- Cuisine: British
Nutrition
- Serving Size: 3 mini quiches
- Calories: 331
- Sugar: 1.8g
- Sodium: 458mg
- Fat: 23.7g
- Saturated Fat: 10.4g
- Carbohydrates: 19.8g
- Fiber: 2.1g
- Protein: 11g
- Cholesterol: 70mg