Mini quiches take the classic French open-faced tart — flaky pastry, silky egg custard — and shrink it down into individual bites that need no cutting and are easy to eat with your hands.

That makes them a natural fit for parties or a kids’ table: they hold up well warm, at room temperature, or reheated, so they can be baked well ahead of time and either warmed briefly or served straight from the fridge.

The vegetable filling is easy to adjust — zucchini, carrot, and spinach can be swapped for whatever’s on hand, from broccoli to bell pepper to sauteed mushrooms. The one thing that matters is squeezing out excess moisture from the cooked vegetables first, otherwise the custard stays runny and never fully sets.

Serve the mini quiches warm or at room temperature, alongside a simple green salad, or on their own as a bite to go with a glass of white wine.

They keep well in the fridge for up to three days and reheat easily in the oven or microwave. They also freeze nicely once baked — after thawing and a short spell back in the oven, they crisp up again on the outside while staying soft in the middle, almost like they just came out of the oven.