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 15–ounce 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
- 1 – 2 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.
- 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.
- In a medium bowl, whisk custard ingredients together.
- Fill the crusts with 1 tablespoon of filling: equal parts cheese, custard and desired add-ins. Tent the pan with foil.
- Bake 15 minutes, or until crusts are lightly golden and filling no longer wiggles. Remove foil. Bake an additional 1-2 minutes.
- 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