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Quiche Fromage

a pan filled with food

Are you entertaining for the Holidays?

We have an egg-cellent recipe for a crowd. Fill these Mini Quiche with your favorite cheese, veggies and herbs for a tasty bite!

Quiche Fromage Recipe

Makes: 20 mini quiche


  • Dough
    • 3/4 C all-purpose flour
    • 1/4 t salt
    • 4 T unsalted butter, cold
    • 2 T ice water
  • Basic Filling
    • 2 eggs
    • 2/3 C milk
    • pinch salt
    • pinch pepper
    • pinch nutmeg
  • Filling Options
    • 1/2 C diced spinach, broccoli, red peppers, or ham
    • 2 oz grated swiss or cheddar


  • Preheat oven to 375 degrees.
  • In a medium bowl, mix flour and salt. Add the butter and using a fork, mix until the dough resembles coarse meal. Pour ice water in a slow, steady stream, until the dough just holds together when pinched. If necessary, add more water. Do not over mix.
  • Turn the dough onto your work surface and gather into a ball. Divide the dough into two individual pieces, flattening each half into a disk. Cover with plastic wrap, and chill for at least 15 minutes.
  • After the dough has chilled, divide dough into 24-36 individual pieces (about .3 oz each) on a lightly floured surface. Flatten each piece using fingers and place in mini muffin cups to form a cup for the filling ingredients; make sure to go up sides of the pan too.
  • Place 1 teaspoon of desired diced vegetables and a sprinkle of cheese into each cup.
  • In a large bowl, beat the eggs and milk. Add salt, pepper and nutmeg and mix to combine. Then transfer to a squeeze bottle or pour egg mixture directly from bowl into each mini tin, on top of the veggies and cheese, filling the empty space, leaving each one about ⅔ full.
  • Bake in the oven until set, about 10-15 minutes. Remove from the oven and let cool on a wire rack before serving. Enjoy!
  • Variations Lorraine (ham/bacon, swiss); Spinach (spinach, cheddar); Broccoli (broccoli, cheddar)