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Mini Quiche Appetizers

Easy Mini Quiche Appetizers


Description

Make 5 different mini quiche appetizers from one easy recipe! These delicious savory horderves are the perfect party snacks.


Ingredients

Units Scale

Custard for Quiche*

Custard is for all quiche varieties.

  • 3 large eggs
  • 1 cup half-and-half
  • 1 cup ricotta cheese
  • 1/2 teaspoon black pepper

Quiche Crust

  • 2 15ounce packs refrigerated pie crusts (two 9″ crusts/pack)*

Cheese Quiche

  • 1 cup shredded cheddar cheese
  • 1 cup shredded jack cheese or mozzarella cheese

Spinach Quiche

  • 1 1/2 teaspoons olive oil
  • 2 cloves of garlic, pressed or minced
  • 2 tablespoons onion, minced
  • 3 1/2 cups tightly-packed fresh spinach, stems removed
  • Pinch of salt
  • Cheddar cheese, shredded
  • Mozzarella or jack cheese, shredded

Spinach and Bacon Quiche

  • Olive oil or butter
  • 2 cloves of garlic, pressed or minced
  • 2 tablespoons minced onion
  • 3 1/2 cups tightly-packed fresh spinach, stems removed
  • 7 slices bacon, fried until crisp, excess fat removed and diced
  • 3/4 cup mild cheddar cheese, shredded
  • 3/4 cups jack cheese or mozzarella, shredded

Bell Pepper and Mushroom Quiche

  • Small amount of olive oil
  • 2 cloves garlic, pressed or minced
  • 12 tablespoons minced onion
  • 1 cup bell pepper, diced
  • 1 cup mushrooms, diced
  • 3/4 cup shredded cheddar cheese
  • 3/4 cups shredded jack or mozzarella cheese

Ham and Jalapeño Quiche

  • A bit of olive oil
  • 2 cloves garlic, pressed or minced
  • 2 tablespoons onion, minced
  • 1 cup cubed ham
  • 2 tablespoons jalapeño, cored, seeded and minced
  • 1 1/2 cups shredded jack and cheddar cheese

Instructions

Prepare Desired Filling

  • Cheese Quiche: Mix 2 types of shredded cheese together.
  • Spinach Quiche: Sauté onions and garlic until fragrant. Add spinach; sauté until wilted.
  • Spinach and Bacon Quiche: Sauté onions and garlic until fragrant. Add spinach to the pan and sauté until wilted. Remove pan from heat. Add cooked crispy bacon to the pan and stir to mix.
  • Bell Pepper and Mushroom Quiche: Sauté onions, bell pepper and garlic. Remove pan from heat. Add mushrooms to pan; stir briefly.
  • Ham and Jalapeño Quiche: Sauté onions, garlic, ham and jalapeño until fragrant.

Directions for Quiche

RECIPE PREP: Adjust oven rack to the center. Preheat oven to 375 degrees. Spray 2 mini quiche pans with cooking spray, or lightly grease them with butter.

  1. With a 3-inch cookie cutter (round cutter or with scalloped edges), cut out mini quiche crusts from pie dough. Place the pieces of dough over the wells of quiche pan. Use a tart tamper or your fingers to press the dough into place.
  2. In a medium bowl, whisk custard ingredients together.
  3. Fill the crusts with 1 tablespoon of filling: equal parts cheese, custard and desired add-ins. Tent the pan with foil.
  4. Bake 15 minutes, or until crusts are lightly golden and filling no longer wiggles. Remove foil. Bake an additional 1-2 minutes.
  5. Allow mini quiche to cool in pan for 5-8 minutes. Transfer to a wire rack for further cooling.

Notes

*Custard Yield: Custard makes 4 dozen mini quiche. For multiple varieties of quiche make more custard.

**Dough Crust Yield: One 15-ounce pack of refrigerated crusts yields 26 mini quiche. For a variety of quiche, purchase additional packs.

Make-ahead Recipe: Make a double batch of party snacks and vacuum seal for later!

Nutrition Information Section: The nutrition information listed is for the cheese quiche.

  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Category: Breakfast, Brunch, Weekend
  • Method: Oven
  • Cuisine: American

Keywords: Mini Quiche, Cheese Quiche, Spinach Quiche, Spinach and Bacon Quiche, Bell Pepper and Mushroom Quiche, Ham and Jalapeño Quiche