Mini Quiche Mortadella Courgettes

Mini quiche with mortadella courgettes and scamorza are perfect little bites for any brunch party or picnic spread The flaky pastry and creamy filling always disappear fast at my family table and I love how easy they come together with just a few main ingredients

Anytime I bake these for a family get together I watch the little hands sneak extra pieces before they even hit the table These mini quiche became my new favorite way to use up leftover deli meats

Ingredients

• Pasta brisée or puff pastry: This is your golden crisp base Look for a fresh roll from the refrigerator section for best results
• Small courgettes: Choose firm bright green courgettes without blemishes for fresh flavor
• Mortadella in cubes or strips: Lean for high quality mortadella with visible pistachios if possible for a touch of sweetness
• Scamorza cheese: A melty mild cheese that gives oozy texture Try to choose scamorza over mozzarella for a richer taste
• Eggs: Organic or free range eggs boost the color and flavor of your filling
• Cooking cream or whole milk: Cream gives more body and silkiness to the custard mix but whole milk works well
• Grated parmesan: Brings a nutty touch and helps thicken the filling
• Salt and pepper: Always taste your mixture before baking so flavors pop
• Olive oil: For sautéing the courgettes A good extra virgin makes a difference

Step-by-Step Instructions

Prepping the Courgettes:

Wash and trim the courgettes Cut them into thin slices or small cubes Heat a nonstick skillet with a little olive oil over medium heat Add courgettes and cook for about five to eight minutes stirring occasionally until they soften and start to color Set aside to cool

Mixing the Custard:

Crack the eggs into a mixing bowl Add cooking cream or milk the grated parmesan a pinch of salt and a generous crack of black pepper Whisk steadily until blended and slightly frothy The seasoning should taste assertive

Combine Fillings:

Stir in cooled courgettes mortadella cubes and diced scamorza into the egg mixture Make sure all bits are evenly coated for even baking

Prepping the Pastry:

Roll out the pastry sheet Cut circles big enough to line the bottoms and sides of your muffin tins or mini tart pans Press gently to fit without breaking the dough Chill the lined pans in the fridge while you finish the filling

Assemble and Bake:

Divide the filling among the pastry shells filling nearly to the top Place pans on the center rack of a preheated oven at one hundred eighty Celsius Bake for twenty to twenty five minutes until the tops are golden and slightly puffed The room will smell amazing when they are ready

Cooling and Serving:

Let the quiche cool for at least ten minutes before lifting out of tins This keeps the pastry intact and the filling stable Serve them warm or at room temp

The way scamorza melts into the custard makes every bite irresistibly creamy My kids get so excited when these come fresh out of the oven and we end up stealing a few before dinner even starts When I see their happy faces I know I have to make a double batch next time

Storage Tips

Store any leftover mini quiche in an airtight container in the fridge for up to three days They reheat beautifully in a medium oven for five to eight minutes or can be eaten straight from the refrigerator They also freeze well just wrap individually and thaw before warming

Ingredient Substitutions

No scamorza Use a mild provolone or fontina for similar melt and flavor Not a fan of mortadella Swap in ham or cooked pancetta for a smoky note Even lactose free cream or milk works here The recipe is quite forgiving with whatever you have

Serving Suggestions

These mini quiche pair well with a crisp green salad for a light lunch They are a hit on buffet tables and also double as an appetizer for weekend gatherings I sometimes serve them with cherry tomatoes or roasted peppers on the side for added color

Cultural and Historical Context

Italian quiche and savory tarts are common at home lunches buffets and even holiday spreads This recipe is a fusion of classic French pastry techniques with beloved Italian meats cheeses and summer courgettes It is a wonderful example of how Italian home cooks borrow flavors for practical crowd pleasing dishes

Recipe FAQs

→ Can I use puff pastry instead of shortcrust?

Yes, both puff pastry and shortcrust work well. Puff pastry brings a lighter, flakier texture, while shortcrust is crisper and sturdier for the filling.

→ How do I keep the pastry from getting soggy?

Pre-cook courgettes to reduce moisture and let the pastry cool a few minutes after baking. This helps maintain a crisp base.

→ Can I substitute scamorza with another cheese?

Smoked scamorza adds unique flavor, but mozzarella or provolone are good alternatives if scamorza isn't available.

→ Are these best served hot or cold?

They're best enjoyed slightly warm, but they stay delicious even at room temperature, convenient for buffets or picnics.

→ What can I use instead of mortadella?

Ham or turkey breast, finely diced, can replace mortadella for a lighter taste, while salami adds a stronger flavor twist.

→ Can I make these in advance?

Yes, prepare them ahead and reheat in the oven for a few minutes to revive the pastry's crispness before serving.