Mini Quiches

Whew!  Monday is here, which means it’s time for a break!

Yeah, it feels strange even saying that.  But it’s true- it was a busy weekend in the kitchen, so being in the office today, it’s nice to just sit back and dig through email for a while.

So what’s got me baking nonstop?  I am getting ready for an engagement party I’m hosting next weekend, and the the theme is Bite-Size Brunch.  I’ve had so much fun over the past couple of weeks brainstorming ideas for different brunch menu items that can be scaled down to convenient finger-food.

These mini-quiches have a lot going for them to make them a perfect party food.  They can be made ahead and frozen, which cuts down on the day-of prep.  They are great warm or room temperature, which means that once they’re ready, you don’t have to worry about reheating them during the party.  And finally, they’re simple to make and lend themselves to a number of variations.  For my party, I made three types:  Sundried Tomato and Pesto, Sausage and Cheddar, and Spinach and Mushroom.  You could also do any combination of those, or add other things, like bell peppers, ham, feta, etc.

Mini Quiches

  • Servings: 24 mini quiches
  • Difficulty: medium
  • Print

Bite size mini quiches with unlimited variations!


  • 1 single pie crust
  • 3 eggs
  • 1/3 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch nutmeg

Sundried Tomato and Pesto

  • 3 tablespoons sundried tomatoes, finely chopped
  • 1/4 cup pesto

Sausage and Cheddar

  • 1/4 cup cooked sausage, finely chopped
  • 1/2 cup cheddar cheese

Spinach and Mushroom

  • 1 8 oz bag spinach, finely chopped
  • 8 oz mushrooms, finely chopped
  • 2 tablespoons onion, diced


  1. Preheat oven to 400.  Spray mini-muffin tin with cooking spray.
  2. Roll out pie crust, cut circles, place in mini-muffin tin.  Line with muffin liners, place pie weights in each.  Par-bake for 15 minutes.  Cool 5 minutes.
  3. While crusts are parbaking, prepare egg mixture, add toppings of choice (for the spinach and mushroom option, wilt the spinach, mushrooms, and onion until spinach is cooked down.  Drain and add to egg mixture).
  4. Lower oven temperature to 350.  Bake until eggs are set, beginning to brown. Serve warm, or at room temperature
  5. Once cooled, the quiches can be frozen for up to two months.  To reheat, preheat the oven to 300.  Bake for 10 minutes.

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