
These delightful savory puff pastry cups have transformed my weekend brunches from ordinary to extraordinary. The flaky, buttery shells cradle a creamy egg filling studded with savory ham, melty Gruyère, and vibrant spinach—creating the perfect bite-sized treat that always disappears within minutes at my gatherings.
I first created these puff pastry cups when hosting an impromptu brunch for unexpected guests. What began as a pantry-clearing exercise has since become my signature entertaining dish, requested by name whenever friends learn I'm hosting.
Ingredients
- Puff pastry sheets Pre-made pastry provides that irresistible flaky texture without the hours of labor. Always look for all-butter varieties for the best flavor.
- Diced ham Adds satisfying savory notes and hearty texture. Choose good quality ham from the deli counter rather than pre-packaged for better flavor.
- Gruyère cheese The nutty complexity melts beautifully and pairs perfectly with the eggs. Splurge on the real Swiss Gruyère if possible.
- Fresh spinach Provides color, nutrition and a subtle earthiness. Select bright, crisp leaves without any yellowing.
- Green onion Offers a mild aromatic bite that enhances the savory profile. Look for firm stems with vibrant color.
- Eggs The star ingredient creates a custardy filling. Farm-fresh eggs with bright orange yolks will elevate the final dish.
- Heavy cream and whole milk The combination creates the perfect silky texture in the egg mixture. Full-fat versions are essential here.
- Seasonings Garlic powder, black pepper, sea salt and nutmeg work together to enhance the other ingredients without overwhelming them.
Step-by-Step Instructions
- Prepare the Mixtures
- Combine the ham, Gruyère, spinach and green onion in one bowl, ensuring even distribution of ingredients. This creates perfect flavor in every bite. In a separate bowl, whisk the eggs until completely uniform before adding the cream, milk and seasonings. Whisk vigorously until the mixture is silky smooth with no visible egg white streaks.
- Prepare the Pastry
- Roll out the thawed puff pastry sheets on a lightly floured surface until they reach a 14x12-inch rectangle. The light dusting of flour prevents sticking while the gentle rolling develops the layers that will puff during baking. Use a sharp knife to cut each sheet into 6 equal squares for a total of 12 portions.
- Form the Pastry Cups
- Press each pastry square gently into the greased muffin tin wells, allowing the corners to extend upward slightly. Work quickly as puff pastry becomes difficult to handle when warm. The pastry should conform to the shape of the muffin well while maintaining its corners.
- Add the Fillings
- Spoon approximately one tablespoon of the ham mixture into each pastry cup, distributing evenly. Pour the egg mixture carefully into each cup, filling them about two-thirds full to allow room for expansion during baking. The filling will puff up as it cooks.
- Bake to Golden Perfection
- Place the filled muffin tin in the preheated oven and bake for 17 to 20 minutes. Watch for three signs of doneness: golden brown pastry edges, slightly puffed filling, and a clean toothpick when inserted in the center. The pastry should be visibly layered and crisp.
- Rest Before Serving
- Allow the pastry cups to cool in the tin for 5 to 10 minutes before attempting to remove them. This resting period allows the egg filling to set completely while the pastry maintains its crisp texture. Serve while still warm for the best flavor experience.

The secret to the exceptional texture in these pastry cups is the careful balance of heavy cream and milk. I discovered this ratio after multiple test batches where all-cream versions were too rich and all-milk fillings were too rubbery. This perfect middle ground creates a silky, custardy filling that complements the crisp pastry.
Make-Ahead Instructions
These pastry cups shine as a make-ahead option for busy hosts. Prepare them completely up to 24 hours in advance, allow to cool completely, then store in an airtight container in the refrigerator. When ready to serve, place them on a baking sheet and warm in a 300°F oven for about 10 minutes until heated through. The pastry will recrisp beautifully while the filling remains moist and tender.
Ingredient Swaps
The beauty of this recipe lies in its adaptability. For a vegetarian version, omit the ham and double the spinach, or add sautéed mushrooms for umami depth. Swiss, cheddar, or fontina can replace the Gruyère depending on your preference. For a dairy-free option, substitute plant-based milk and cream alternatives and use a dairy-free cheese that melts well. The egg mixture can even be replaced with a well-seasoned tofu scramble for a completely vegan variation.
Serving Suggestions
These savory cups pair beautifully with a simple green salad dressed with a bright vinaigrette to cut through the richness. For brunch, serve alongside fresh fruit and mimosas for an elegant spread. If offering as an appetizer, a crisp white wine like Sauvignon Blanc or a light Pinot Noir complements the savory flavors perfectly. For a more substantial meal, consider adding a light soup like carrot ginger or tomato basil.
The French Connection
While this recipe draws inspiration from French quiche, the individual puff pastry cups represent a modern, convenient interpretation. Traditional quiche Lorraine features a similar combination of eggs, cream, and savory elements but utilizes a short crust pastry. This adaptation maintains the essential French flavor profile while embracing the convenience and dramatic presentation offered by puff pastry. The addition of nutmeg is particularly traditional in French egg preparations, where it enhances the richness without contributing an obviously spiced flavor.

Recipe FAQs
- → Can I make these puff pastry cups ahead of time?
Yes, you can prepare these up to 24 hours in advance. Assemble completely, cover with plastic wrap and refrigerate. Add 3-5 minutes to the baking time when cooking from cold. Alternatively, bake them completely, cool, refrigerate, and reheat at 350°F for 5-7 minutes before serving.
- → What can I substitute for Gruyère cheese?
Swiss cheese is the closest substitute for Gruyère, offering a similar nutty flavor. Other excellent alternatives include Emmental, Jarlsberg, Comté, or a mild white cheddar. For a different flavor profile, try smoked gouda or fontina.
- → Can I add different vegetables to the filling?
Absolutely! Try sautéed mushrooms, roasted red peppers, caramelized onions, asparagus tips, or sun-dried tomatoes. Just ensure any vegetables with high water content are pre-cooked and patted dry to prevent soggy pastry.
- → How do I prevent the pastry cups from becoming soggy?
To ensure crisp pastry, avoid overfilling with the egg mixture. Only fill about two-thirds full, as the mixture will expand during baking. Also, make sure your oven is fully preheated before baking, and consider blind baking the empty pastry cups for 5 minutes before adding fillings.
- → Can I make a vegetarian version of these pastry cups?
Yes, simply omit the ham and increase the vegetables. Try adding extra spinach, sautéed mushrooms, or roasted bell peppers. For added protein, include some toasted pine nuts or small cubes of firm tofu. The cheese can remain for flavor, or substitute nutritional yeast for a dairy-free option.
- → How should I store and reheat leftovers?
Store cooled pastry cups in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a 350°F oven for 7-10 minutes until warmed through. Avoid microwaving if possible as it can make the pastry soggy.