Free mini quiche platter calculator. Enter servings to find the mini quiches and the filling in grams you need for a mini quiche platter.
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Enter the number of servings you plan to serve. This mini quiche platter calculator allows 3 mini quiches and 40 grams of filling per serving, so a mini quiche platter for a party is easy to plan. For 20 servings, you need 60 mini quiches and 800 grams of filling. For 10 servings, you need 30 mini quiches and 400 grams of filling. For 30 servings, you need 90 mini quiches and 1200 grams of filling. Mini quiches and filling scale in direct proportion, and the tables below show when 3 per person is right and when to plan more, plus the make ahead, freezing, and reheating rules that make a quiche platter easy to serve.
Type in servings, and the calculator returns two numbers: total mini quiches and total filling in grams. The maths is shown openly: mini quiches equal servings times 3, and filling equals servings times 40 grams. A serving here means one guest at a standard appetizer spread, not one guest at a meal. If mini quiches are the only food, raise the servings number, because guests will eat more than 3 each. If the table also holds sandwiches, fruit skewers, and dips, 3 per person is a generous count, and the platter will still look full at the end of the party.
Each mini quiche holds a small spoonful of filling plus egg mixture, and 40 grams of filling per serving covers 3 quiches at a realistic filling weight, including the egg and cream that bind the filling. A standard batch of 24 mini quiches needs about 3 eggs, two thirds of a cup of cream, and the filling ingredients for that flavour, baked in a mini muffin pan for about 20 minutes at 180 degrees Celsius. For 60 mini quiches, that is 2 and a half batches, which is why the calculator total of 800 grams of filling for 20 servings is easier to shop for than a recipe that only describes one batch of 24.
Plan 3 mini quiches per person when other finger foods are also served. That sits in the middle of the competitor range: some guides say 2 to 3 per guest with other foods, and some say 3 to 4 per person as a general appetizer rule. If quiches are the main food, plan 4 to 5 per person, and if the event is a cocktail party running 2 hours or more, plan on guests eating more than at a short pre-dinner round. Children count at about 70 percent of an adult portion, so a party with many children needs fewer quiches per head. A brunch platter sits at the higher end, because guests treat quiches as breakfast as well as an appetizer.
For 10 guests: 30 mini quiches, 400 grams of filling, about 1 and a quarter batches of 24. For 20 guests: 60 mini quiches, 800 grams of filling, 2 and a half batches. For 30 guests: 90 mini quiches, 1200 grams of filling, 3 and three quarter batches. For 50 guests at a crowd sized party: 150 mini quiches, 2000 grams of filling, 6 and a quarter batches. Round batches up, not down: 2 and a half batches means baking 3 batches and keeping the spare quiches for refills. Prepare 10 to 15 percent extra for spills and bigger appetites, which turns 60 quiches into 66 to 69 quiches, and 90 quiches into 99 to 104 quiches.
Per mini quiche, allow a filling amount of about 1 teaspoon of solid filling plus about 1 tablespoon of egg mixture, filled nearly to the top of the pastry cup. Per serving of 3 quiches, that is 40 grams of filling in total on this calculator, which covers the solid filling plus the egg and cream mixture across the 3 quiches. For a batch of 24 mini quiches, you need about 320 grams of filling in total. Weighing the filling matters more than guessing by spoonfuls when you scale up: a spoonful varies, but a scale does not, and a 150 quiche platter built on guessed spoonfuls can run short halfway through baking.
Classic Lorraine uses bacon, cheese, and onion. Spinach and feta suits vegetarian guests and holds up well at room temperature. Mushroom and caramelised onion suits a savoury table and pairs with grilled vegetable skewers. Mediterranean quiches use tomato, olive, and herbs. A vegetarian platter can mix spinach and feta, mushroom, and Mediterranean flavours, so every guest has a choice. For a brunch platter, add a ham and cheese variety and a plain cheese variety for children. Keep one flavour per batch, because mixing fillings in one batch makes the baking time and the serving count harder to track.
Mini quiches are a strong make ahead appetizer. Bake them, cool them fully, and refrigerate them for 3 to 4 days, or freeze them for up to 3 months. Thaw frozen quiches in the fridge overnight, then reheat them for 5 minutes at 180 degrees Celsius, or 12 minutes from frozen. Serve mini quiches warm if you can: they taste best warm, they are still tasty at room temperature, and they are not recommended fridge cold. For a party, bake the quiches the day before, refrigerate them, and reheat them in batches as the platter empties, so guests always meet a warm quiche.
Arrange mini quiches in neat rows on a flat platter, grouped by flavour, with a small label for each flavour. Pair them with finger foods that contrast in texture: crisp vegetable sticks, fruit skewers, and a light salad balance the rich pastry. Add a sweet counterpoint, such as small fruit tarts or chocolate squares, so the table does not feel heavy. For a cocktail party, plan appetizer portions of 8 to 10 pieces of finger food per guest in total across all items, with mini quiches as 3 of those pieces. For a short pre-dinner round, 4 to 6 pieces per guest in total is enough, and 3 quiches still fits comfortably inside that count.
A soggy crust comes from wet filling or an unbaked shell. Prebake the pie crust for just 5 minutes, with no baking beads, before adding the filling, and the crust stays crisp. A watery filling comes from underbaking: keep the quiches in the oven a little longer, until the tops are set and lightly golden, usually about 20 to 22 minutes. Rubbery eggs come from baking a little too long, so check at the 20 minute mark and take the quiches out when the tops are set. Let the quiches cool in the pan for a few minutes before lifting them out, so the pastry firms up and does not break.
Prepare 3 mini quiches per guest when other finger foods are also served. That is the calculator default: 3 quiches and 40 grams of filling per serving.
Plan 2 to 3 mini quiches per person when the table also holds sandwiches, skewers, and dips. Three per person is a generous count inside that range.
Plan 4 to 5 mini quiches per person when quiches are the main food, and more for a long cocktail party or a brunch where guests treat quiches as a meal.
Allow about 1 teaspoon of solid filling plus about 1 tablespoon of egg mixture per mini quiche, filled nearly to the top of the pastry cup.
About 320 grams of filling in total for a batch of 24 mini quiches, at the calculator rate of 40 grams of filling per serving of 3 quiches.
Yes. Bake them, cool them fully, and refrigerate them for 3 to 4 days, or freeze them for up to 3 months, then reheat before serving.
Mini quiches last 3 to 4 days in the fridge, stored in an airtight container once fully cool.
You can freeze mini quiches for up to 3 months. Thaw them in the fridge overnight before reheating.
Reheat them for 5 minutes at 180 degrees Celsius, or 12 minutes from frozen, until warm through.
Mini quiches taste best warm, they are still tasty at room temperature, and they are not recommended fridge cold.
Watery quiches are usually underbaked. Keep them in the oven a little longer, until the tops are set and lightly golden.
Rubbery eggs come from baking a little too long. Check at the 20 minute mark and take the quiches out as soon as the tops are set.
Spinach and feta, mushroom and caramelised onion, and Mediterranean tomato, olive, and herb fillings all work well, and a mix of the three gives vegetarian guests a real choice.
A mini quiche is roughly 78 to 85 calories, depending on filling, with about 3 to 6 grams of protein per quiche. Treat that as an estimate, not a nutrition label, since fillings vary.
Prebake the pie crust for just 5 minutes, with no baking beads, before adding the filling, and avoid very wet fillings.