Corn and Potato Mini Quiches

I was rather scared about making quiche for my Afternoon Tea Party. For some reason I worried that the recipe would be too tricky and my quiches would turn out too “eggy”. But these little gems were so easy to mage and tasty to eat! Plus I thought they were rather pretty – when they were out of the oven I demanded The Hubby come and take a look at how cute they were. Why does everything seem lovelier when it is mini?

Potato and Corn Mini Quiches

I hope you enjoy these. Me and the ladies loved them (and I am not a huge quiche fan) and will be definitely making them again and will try out some different flavour combinations. What are some of your favorite quiches fillings? Do you have a favourite homemade  party food?

Potato and Corn Mini Quiches

Makes 12 mini quiches


  • 1 potato, peeled and diced
  • 2 large eggs
  • 50ml thickened cream
  • 2 teaspoons grated onion
  • ¼ teaspoon ground nutmeg
  • Salt and pepper to taste
  • Puff pastry, thawed (I used 2 sheets which measured 25cm x 25cm each)
  • 125g canned corn kernels
  • ½ cup cheddar cheese
  • ½ spring onion, finely chopped


  1. Preheat oven to 370F 2100C and generously grease a muffin pan with butter
  2. Steam the diced potato until just cooked, leave to cool
  3. Whisk eggs and cream in a small bowl
  4. Beat in grated onion, nutmeg, salt and pepper into egg/cream mixture and set aside
  5. Using a round cutter with a diameter large enough to fit your muffin tin, cut circles from the of pastry
  6. Line each muffin hole with a pastry round
  7. Divide steamed potato, corn, spring cheese and spring onion evenly between each pastry case
  8. Spoon about one tablespoon of egg mixture into each pastry case
  9. Bake for about 20-22 minutes, or until quiches are golden and puffed.
  10. Leave to cool on wire rack or serve hot

    Fill the quiches with the potato, corn and cheese

Pour the egg mixture into the pastry base


  • These quiches can be cooked in advance and stored in an air tight container in the refrigerator to be reheated when required
  • Reheat them in the oven rather than the microwave so that the pastry stays crisp
  • If you intend to reheat the quiches, reduce the initial baking time by about two minutes. This will prevent the quiches from overbrowning when reheated



  • The possibilities for mini quiche fillings are but after a bit of research the most popular combinations seemed to be:
  • spinach and feta, carmalised onion and brie, mushroom and onion, onion and cheese, red peppers and tomato

6 thoughts on “Corn and Potato Mini Quiches

  1. Pingback: Hosting an Afternoon Tea Party | The Modern Home Economist

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