Mini Quiche Appetizers Always Get Eaten
You know those events where there’s one dish that everyone can’t stop eating? That’s what happened when I brought these mini quiches to a party. As soon as they were served, they vanished. People kept going back for more—no holding back. I set them out, and within minutes, they were disappearing faster than I expected. Whether filled with bacon, spinach, or veggies, these quiches hit the spot. By the time I tried to grab one for myself, they were all gone, devoured by the big eaters with even bigger appetites. Next time, I’m saving a few in the kitchen just for me!
Did You Know?
Quiche has its origins in France, specifically in the Lorraine region, where the classic Quiche Lorraine was born. However, the concept of mixing eggs with cream or milk and baking it in a pastry crust dates back to the Middle Ages. Mini quiches are a modern twist on the traditional dish, making them perfect for parties and gatherings due to their convenient size and endless flavor possibilities. They are not only delicious but also packed with protein from the eggs, making them a nutritious choice.
Yield: 24 mini quiches
Ingredients:
For the Crust:
1 package refrigerated pie crusts (or homemade pie crust)
Flour for rolling out the dough
For the Filling:
6 large eggs
1 cup heavy cream (or half-and-half for a lighter option)
1 cup shredded cheese (cheddar, Swiss, or your favorite)
1/2 cup cooked and crumbled bacon or ham (optional)
1/2 cup finely chopped spinach or other vegetables
1/4 cup finely chopped onion
Salt and pepper to taste
Optional: chopped herbs like parsley or chives for garnish
Instructions:
Prepare the Crust:
Preheat your oven to 375°F (190°C).
Personal Tip: This temperature works perfectly for ensuring a golden, crispy crust without overcooking the filling.
Roll out the pie crust on a lightly floured surface.
Personal Tip: If using store-bought crusts, let them sit at room temperature for a few minutes before rolling to prevent cracking.
Using a round cookie cutter or a glass, cut out circles of dough to fit into mini muffin tin cups.
Personal Tip: Re-roll the scraps to get a few more circles—waste not, want not!
Press the dough circles into the muffin tin, ensuring they cover the bottom and sides.
Personal Tip: Use your fingers to gently press the dough into place, making sure there are no air pockets.
Prepare the Filling:
In a large bowl, whisk together the eggs and heavy cream until well combined.
Personal Tip: Whisking thoroughly will give you a lighter, fluffier filling.
Stir in the shredded cheese, cooked bacon or ham (if using), chopped spinach, chopped onion, salt, and pepper.
Personal Tip: Mix just until the ingredients are evenly distributed—overmixing can make the filling tough.
Assemble the Mini Quiches:
Pour the filling into each prepared crust in the muffin tin, filling them about 3/4 full.
Personal Tip: Use a small ladle or a measuring cup with a spout to pour the filling without making a mess.
Bake:
Bake for 20-25 minutes, or until the quiches are set and lightly golden on top.
Personal Tip: Rotate the muffin tin halfway through baking to ensure even cooking.
Let the mini quiches cool slightly before removing them from the muffin tin.
Personal Tip: Run a small knife around the edges to help release the quiches if they stick.
Garnish:
Garnish with chopped herbs if desired and serve warm or at room temperature.
Personal Tip: Fresh herbs add a burst of color and freshness to the finished dish.
Nutritional Information (Per Serving): Calories: 120 | Fat: 9g | Saturated Fat: 4g | Carbohydrates: 5g | Fiber: 0g | Sugars: 1g | Protein: 4g
Kitchen Tips, Great Ideas, How to Save Money
- Versatile Fillings: Mini quiches are highly versatile. You can customize the fillings with a variety of ingredients such as mushrooms, bell peppers, tomatoes, or broccoli. This is a great way to use up leftover vegetables and reduce waste.
- Cheese Choices: Experiment with different types of cheese for unique flavors. Swiss, Gruyere, and feta are excellent alternatives to cheddar. Buying cheese in bulk and shredding it yourself can be more economical.
- Homemade Crust: Making your own pie crust can be more cost-effective and allows you to control the ingredients. Use a food processor to quickly mix flour, butter, and a bit of water until the dough forms.
- Pre-Baking Crusts: To avoid soggy bottoms, you can pre-bake the crusts for 5 minutes before adding the filling. This ensures a crisp and flaky texture.
- Healthy Options: For a healthier version, use whole wheat pie crust and add more vegetables. You can also replace some of the heavy cream with milk or a dairy-free alternative to reduce fat content.
- Batch Cooking: Mini quiches freeze well, making them perfect for batch cooking. After baking, let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a resealable plastic bag. Reheat in the oven or microwave before serving.
- Egg Varieties: Consider using organic, free-range, or pasture-raised eggs for better flavor and nutritional benefits. Each type has its advantages, with pasture-raised eggs typically having the highest levels of omega-3 fatty acids and vitamins.
- Serving Suggestions: Serve mini quiches with a side of fresh salad or fruit for a complete meal. They also pair well with a variety of dipping sauces like salsa, guacamole, or a simple herb yogurt dip.
- Portion Control: Mini quiches are great for portion control, making them suitable for appetizers, snacks, or even a light meal. This can help manage calorie intake while still enjoying a delicious treat.
- Eco-Friendly Practices: Use reusable silicone muffin liners instead of disposable ones to reduce waste. Store leftovers in glass containers rather than plastic to keep food fresh longer and minimize environmental impact.
If I Buy Pre-Made Crust What To Look For
Pre-made crusts can be a lifesaver when you’re short on time, but not all crusts are created equal. When buying pre-made crusts, it’s important to read the label carefully. Look for options made with simple, natural ingredients like flour, butter, or vegetable oils. Avoid crusts with hydrogenated fats or a long list of preservatives and artificial additives. Some brands even offer whole wheat or gluten-free options, which can be a healthier choice depending on your dietary needs. For the best flavor and texture, choose a crust that complements your filling, whether it’s savory or sweet.