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
Prep Time10 min
Cook Time10-15 minutes
Makes20 mini quiche
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)

Begin your culinary adventure with us today!