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Mini Quiche Appetizers

Easy Mini Quiche Appetizers


  • Author: Denay | Confetti and Bliss
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 dozen mini quiche 1x

Description

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


Scale

Ingredients

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)*

SPINACH AND BACON QUICHE

  • Olive oil
  • 2 cloves of garlic, pressed
  • 2 tablespoons minced onion
  • 31/2 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

SPINACH QUICHE

  • 1 + 1/2 teaspoons olive oil
  • 2 cloves of garlic, 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

CHEESE QUICHE

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

BELL PEPPER AND MUSHROOM QUICHE

  • Small amount of olive oil
  • 2 cloves minced garlic
  • 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 JALAPENO QUICHE

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

Instructions

PREPARE DESIRED FILLING

  • SPINACH QUICHE / SPINACH BACON QUICHE: Saute onions and garlic until fragrant. Add spinach; saute until wilted.
  • BELL PEPPER MUSHROOM QUICHE: Saute onions, bell pepper and garlic. Remove pan from heat. Add mushrooms to pan; stir briefly.
  • HAM JALAPENO QUICHE: Saute onions, garlic, ham and jalapeno until fragrant.

DIRECTIONS FOR QUICHE

  1. Spray two mini quiche pans with cooking spray.
  2. Use a 3-inch cookie cutter to cut out mini quiche crusts from pie dough. Put pieces over wells of quiche pan. Use a tart tamper to press dough into place.
  3. Adjust oven rack to the center. Preheat oven to 375 degrees.
  4. In a medium bowl, whisk ingredients for the custard.
  5. Fill crusts with one tablespoon of filling: equal parts cheese, custard and desired add-ins. Tent pan with foil.
  6. Bake 15 minutes, or until crusts are lightly golden and filling no longer wiggles. Remove foil. Bake an additional 1-2 minutes.
  7. Allow mini quiche to cool in pan for 5-8 minutes. Transfer to a wire rack for further cooling.

Notes

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

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

Make a double batch of party snacks and vacuum seal for later!

Nutrition information is for Cheese variety

  • Category: Breakfast, Brunch, Weekend
  • Method: Oven
  • Cuisine: American

Keywords: easy brunch, mini quiche, kid-friendly, freezer friendly

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