Pumpkin & Sage Mini Quiche

Made with puff pastry, these wonderfully easy pumpkin & sage mini quiche are the perfect addition to any afternoon tea, brunch, or light lunch spread. Vie my short promo video at the end of the recipe for inspiration!

Small on size but big on flavour

Simple to make and so delicious to eat, these savoury quiches are packed with flavour thanks to roasted butternut pumpkin that brings a natural sweetness and depth, plus rich Gruyère cheese and a creamy egg filling. To bring out the herbaceousness of the sage, I give it a quick sizzle in melted butter before placing it on top of the filling – a simple step that adds a beautiful, aromatic layer as well as an eye-catching garnish. You want these to appeal to your guests after all!

I’ve swapped the traditional shortcrust for puff pastry – not because I don’t love shortcrust (I do!), but because puff pastry makes these quiches even easier and faster. No blind baking, no soggy bottoms, and just as much deliciousness.

Why You’ll Love These Pumpkin & Sage Mini Quiches

• No fancy equipment needed – just a standard muffin tin.
• Zero blind baking – ready-rolled puff pastry makes it easy.
• A delicious blend of flavours – sweet roasted pumpkin, savoury Gruyère, and buttery, flaky pastry.
• Perfect for prepping ahead – freeze a batch and simply reheat when needed.
• Elegant and earthy sage garnish – crisped in brown butter for extra flavour and visual flair.
• Vegetarian-friendly – a satisfying meat-free savoury option for any occasion.
• Substantial enough to serve with drinks – ideal for soaking up a glass of bubbly.

Make ahead magic

They’re also excellent to prep ahead. Simply cook, store in the fridge or freeze until required. Reheat once guests arrive and you’ve got yourself a reliable, hot savoury that’s a guaranteed crowd pleaser. Because let’s be honest, it’s not really an Afternoon Tea party without the mini quiche!

Good to know

• You will need digital scales for this recipe to ensure accuracy of the filling ingredients.
• This recipe makes 12 mini quiche so double it if you think you’ll need more (they are delicious and it’s difficult to eat just one or two…).

Other recipes to try

Scorched Almond Tartlets

Chicken Finger Sandwiches

Daisy Choux Puffs

Mini Flower Cupcakes

Ingredients for Pumpkin & Sage Mini Quiche

Butternut pumpkin – Butternut pumpkin is another name for butternut squash. When roasted, it becomes caramelised, sweet and tender.

Ready rolled puff pastry – Use standard puff for this recipe. Butter puff will be too rich.

Eggs – Use fresh, large eggs from a 700g / 24 oz carton.

Cream – Thickenend cream suitable for pouring and whipping (see photo above).

Gruyere cheese – This nutty, Swiss cheese is packed full of flavour and a great choice for mini quiche where you don’t have alot of space to get the flavour in. You can learn more about it here. Substitute with a good-quality vintage cheddar if you can’t find it.

Sage leaves – You will need fresh sage leaves. Substitute with fresh thyme if you prefer.

You will also need: Canola spray, olive oil, unsalted butter, fine table salt and cracked pepper

How to make Pumpkin & Sage Mini Quiche

Preparation

Read through the recipe from start to finish.

Preheat the oven to 180 C fan/ 360 F fan.

Remove the puff pastry from the freezer. You will need 2 sheets.

Line a large tray with baking paper.

Roast the pumpkin

Cut the pumpkin into small 1cm (around half an inch) cubes and place in a bowl. Add the olive oil, salt and pepper, and toss to coat.

Spread the pumpkin out in a single layer and roast for 20-25 minutes to intensify the flavour. Cool completely.

Note: Leave the oven on for the mini quiche.

Prep the rest of the ingredients

While the pumpkin is roasting, grate the gruyere cheese on to a cutting board. Give it a rough chop with your knife then place it in a small bowl. This will make it easier to sprinkle.

Put the egg yolk, the whole egg and cream in a jug together with ¼ teaspoon of salt. Mix well with a fork then set aside.

Melt the butter in a large frying pan over medium heat. Add 16 sage leaves of a similar size (it’s good to have a few spares) and fry for 1 minute on each side. Drain on paper towels.

Cut out the puff pastry

Spray each muffin hole with canola oil. Use a piece of paper towel to ensure it’s evenly coated.

Cut out 12 rounds of puff pastry with a 8.5cm (3 1/2 inch) round pastry cutter. (See photo above on how to get 6 rounds out of each sheet).

Press a round of puff pastry into each muffin hole making sure they are even (you don’t want lopsided quiche).

Add the pumpkin

Divide the cooled pumpkin cubes between the 12 shells. Now do the same with the egg/cream filling. Repeat with the gruyere cheese, making sure each quiche has around the same amount. The quiches should look about ¾ full at this stage. This will give you a nice puff pastry rim once they’re done. Top with a sage leaf in the centre of each quiche.

Cook for 20-25 minutes until lightly brown on top. The filling will puff up in the oven then sink back down when cooled.

Remove the muffin tray from the oven and let the quiches rest for 2 minutes.

Using a teaspoon and your fingers, carefully remove the quiches from the muffin tin onto a cooling rack. Serve immediately or cool completely before storing.

To reheat

Preheat the oven 160 C fan/320 F fan.

Place the mini quiche on a tray and reheat in the oven for 10 minutes.

Serve immediately.

To store

Cool completely then place the quiches in a sealable container lined with baking paper. Add the lid and store in the fridge for 2 days until required.

To freeze

Cool completely then place the quiches in a single layer inside a Ziplock bag. Freeze for up to 1 month. Defrost overnight in the fridge (leave them in the bag), then reheat as above.