Spinach Artichoke Puff Pastry Quiche Bites
These Spinach Artichoke Puff Pastry Quiche Bites are the ultimate holiday appetizer — flaky puff pastry filled with a layer of creamy spinach artichoke dip and topped with a rich, cheesy Gruyère quiche custard. They’re warm, cozy, perfectly bite-sized, and made to impress with almost zero effort. Ideal for Thanksgiving, Christmas parties, or any Bring-a-Dish moment where you want something easy, delicious, and guaranteed to disappear fast.
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Ingredients
Puff Pastry
- 1 sheet puff pastry thawed
Spinach Artichoke Layer
- ⅓ cup chopped spinach frozen + thawed + well-drained, or fresh lightly sautéed
- ¼ cup chopped canned artichoke hearts drained
- 2 oz cream cheese softened
- 2 tbsp mayonnaise
- ¼ cup shredded Gruyère or a mozzarella/parmesan blend
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Quiche Egg Mixture
- 2 Eggland’s Best eggs
- ⅔ cup half-and-half
- ⅛ tsp salt
- 2 pinches black pepper
- ¾ cup grated Gruyère cheese
Instructions
- Prep & Par-Bake the Puff Pastry: Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan.
- Cut the puff pastry into 2-inch squares and gently press one square into each cup, forming small shells.
- Dock the bottoms with a fork and bake for 5–10 minutes, just until slightly puffed and lightly set.
- Remove from oven and use the back of a spoon to press the centers down to make room for filling.
- Make the Spinach Artichoke Layer: In a medium bowl, stir together the spinach, artichokes, cream cheese, mayo, Gruyère, garlic powder, onion powder, and a pinch of salt and pepper until smooth and creamy.
- Make the Quiche Mixture: In a separate bowl, whisk together the eggs, half-and-half, salt, and pepper. Stir in the Gruyère cheese.
- Assemble the Bites: Spoon about 1 teaspoon of the spinach artichoke mixture into the bottom of each pastry cup.
- Then pour the egg mixture over top, filling each cup about three-quarters full.
- Bake: Return the pan to the oven and bake for 21–25 minutes, or until the centers are just set and the tops are golden.
- Serve: Let cool a few minutes before removing from the pan. Serve warm or at room temperature — they’re delicious either way!
Notes
- You can prep the spinach artichoke filling and quiche mixture a day ahead — just store separately in the fridge.
- Par-bake the puff pastry shells in the morning, then assemble and bake right before serving.
- These reheat beautifully in a 325°F oven for about 8 minutes.
- Perfect for Thanksgiving, Christmas brunch, or any cozy get-together where you want something bite-sized and impressive without the stress.
Servings: 6
Calories: 180kcal