These mini pumpkin quiche cups are the perfect fall party appetizer, whether it’s a Thanksgiving dinner, a Halloween get-together, or just a weekend event with friends!
They’re made with puff pastry, baked pumpkin, onions, and ham, bringing a delicious flavor combo that is packed into tiny bite-sized packages.
Best of all, most of the prep can be done in advance, so when party day arrives, all you need to do is assemble and bake!
What You’ll Need
- Puff pastry: frozen for thicker shells, or fresh for thinner, lighter cups.
- Pumpkin: cooked until soft (boiled or roasted – I prefer baking my pumpkin in the oven, as it’s a more hands-off approach).
- Onion + ham/bacon: sautéed together for a savory, smoky layer.
- Eggs, milk, Dijon mustard, thyme, salt, and pepper for the egg mix.
- Goat cheese for a creamy topping.
How to Make These Mini Pumpkin Quiche Cups
Start by cooking your pumpkin:
Peel and cut the pumpkin into about 1/2-inch cubes. As I said above, you can cook your pumpkin in two ways – either by boiling or by roasting it in the oven.
If you decide to go the boiling route, cook the pumpkin in salted water for about 12–15 minutes, until it becomes fork-tender.
If you prefer roasting (this is usually my approach), spread the cubes on a baking paper-lined baking tray with a little bit of oil and bake at 400°F for about 25–35 minutes, until soft and golden at the edges.
This step can be done one or two days in advance; just store the cooked pumpkin in an airtight container in the fridge.
Next, it’s time to cook the onions and ham. Heat a drizzle of olive oil in a medium-sized pan. Add diced onion and cook until it becomes translucent. Stir in diced ham or bacon and continue until the meat becomes browned and slightly crispy. Set aside to cool.
This can also be prepped the day before. Store the mix in the fridge in a closed container, just like you would store your pumpkin.
Now it’s time to prepare the puff pastry cups. If you’re using frozen puff pastry, thaw it for about 10–15 minutes before using, but don’t let it defrost too much or it will become difficult to handle.
If you’re using fresh store-bought puff pastry, only take it out when you’re ready to use it for the same reason.
Roll out the dough on a large cutting board and cut it into roughly equal-sized 24 squares. Lightly oil a mini muffin tray with a bit of oil and press one square of pastry into each cup. Poke the bottoms with a fork to prevent puffing.
Then, add a few cubes of pumpkin into each pastry cup, followed by a spoonful of the onion-ham mix. Whisk eggs, milk, mustard, thyme, salt, and pepper together, then spoon about 3 teaspoons of the mixture into each cup.
Divide the remaining pumpkin between the cups, then top each with a cube or slice of goat cheese.
Bake at 375°F (190°C) for about 20–25 minutes, until the pastry is golden and the filling is set. Serve warm for a melty bite or enjoy them at room temperature for easier entertaining.
Why You’ll Love This Recipe
- It’s perfect for fall: Pumpkin, goat cheese, and thyme make a deliciously seasonal flavor combo.
- It’s great for sharing at parties: The recipe makes 24 individual quiche cups that are easy to serve and share.
- You can prepare half of it in advance: You can easily cook the pumpkin and onion/ham the day before the big event, then assemble and bake right before you’re ready to serve.
- It’s very versatile: You can use either ham or bacon in the recipe, or add in more stuff like spinach if you want more colors and flavors.
Tips for Success
- Like with any recipe using puff pastry, make sure to keep it cold until you’re ready to use it, so it puffs up properly.
- Don’t overfill the cups – too much egg mixture will overflow during baking. About three teaspoons is enough per cup.
- Cut your pumpkin into small pieces so that it fits the mini muffin tins better and blends well with the other fillings.
- Bake your cups until they become golden: Both pastry edges and the egg filling should be lightly browned, but be careful not to burn the batch.
- Serve on a platter with fresh thyme or arugula leaves for a prettier, festive presentation.
📌 Mini Pumpkin Quiche Cups (Recipe Card)
Ingredients (Makes 24 cups)
- 2 sheets frozen puff pastry (or 1 sheet fresh)
- 2 cups pumpkin, cubed and cooked
- 1 large onion, diced
- 7 oz ham or bacon, diced or cut into strips
- 2 eggs
- 1/4 cup milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 2.5 oz goat cheese, cut into cubes or slices
- Olive oil for brushing and sautéing
Equipment
- Mini muffin tray (24 cups)
- Small saucepan or baking tray (for pumpkin)
- Frying pan
- Mixing bowls
- Whisk
Instructions
- 1. Cook the Pumpkin: Peel and dice your pumpkin into ½-inch cubes. Boil in salted water for 12–15 minutes until fork-tender or roast at 400°F with a bit of oil for 25–35 minutes until golden and soft. Let cool.
- 2. Sauté Onions & Ham: Cook diced onion in a bit of olive oil until translucent. Add diced ham or bacon and cook until browned and slightly crispy. Let cool.
- 3. Prep Your Puff Pastry: If using frozen pastry, thaw for 10–15 minutes. Roll it out and cut into 24 squares. Lightly oil a mini muffin tray and press one square into each cup. Poke the bottoms with a fork.
- 4. Fill the Cups: Add a few pumpkin cubes and a spoonful of onion-ham mix to each pastry cup. Whisk eggs, milk, mustard, thyme, salt, and pepper; spoon about 3 tsp of the egg mix into each cup. Top with more pumpkin and a cube of goat cheese.
- 5. Bake: Bake at 375°F (190°C) for 20–25 minutes, until golden and set. Serve warm or at room temperature.
