Description
These Mini Quiches are delicious bite-sized appetizers made with flaky crusts, creamy egg filling, and flavorful toppings like cheese, spinach, mushroom, and turkey ham. Perfect for gatherings, parties, or everyday snacking.
Ingredients
4 pie crusts (homemade or 2 boxes store-bought, thawed)
4 eggs
1 cup milk
1/2 teaspoon salt
Mini Classic Quiche:
3 ounces Tillamook Swiss Cheese, grated
3 slices Schmacon Beef Bacon, fried and crumbled
2 tablespoons green onion, sliced
Mini Cheese Quiche:
3 ounces Tillamook Swiss Cheese, grated
1/4 cup (1.5 ounces) Deen Turkey Ham, cubed
Mini Spinach Quiche:
3 ounces Cabot Swiss Cheese, grated
4 cups (3 ounces) spinach, wilted
1 tablespoon red bell pepper, cubed
Mini Mushroom Quiche:
3 ounces Tillamook Swiss Cheese, grated
2 tablespoons (1/2 ounce) white button mushrooms, finely chopped
Instructions
1. Preheat oven to 375°F and allow pie crusts to stand at room temperature for 15 to 20 minutes.
2. Spray 48 miniature muffin cups with non-stick cooking spray.
3. Unfold one pie crust and smooth out any fold lines. Cut 12 rounds using a 2½-inch biscuit cutter. Repeat with remaining crusts.
4. Press each round into the bottom and sides of prepared muffin cups.
5. In a measuring cup, whisk together eggs, milk, and salt until smooth.
6. For Mini Classic Quiche: Add 1 tablespoon of cheese, crumbled beef bacon, and green onion into 12 cups.
7. For Mini Cheese Quiche: Add cheese and diced turkey ham into 12 cups.
8. For Mini Spinach Quiche: Add cheese, spinach, and diced red bell pepper into 12 cups.
9. For Mini Mushroom Quiche: Add cheese and finely chopped mushrooms into 12 cups.
10. Pour egg mixture evenly into all cups, filling each to about 1/4 inch from the top.
11. Bake at 375°F for 25–30 minutes or until golden brown and set.
12. Let cool slightly before removing from the pan. Serve warm on a platter or wooden board.
Notes
Pie Crust: Make in advance and freeze for up to 2 months. Thaw overnight before rolling.
Beef Bacon: Bake at 400°F for 15 minutes for crispy texture.
Spinach: Sauté with a little water until wilted and squeeze out excess moisture.
Cheese Tip: Use freshly grated Tillamook, Cabot, or Organic Valley Swiss cheese for best melting.
Storage: Store leftovers in the refrigerator for up to 4 days, or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American