Mini Quiche

This Mini Quiche recipe is a cinch to put together using mini phyllo shells as crusts and vegetables, meats, and cheeses that are probably already in your fridge.  I like to serve them as appetizers or for brunch along with Quick and Creamy Crab Stuffed Mushrooms and Cream Cheese Wontons with Chicken and Pepper Jack.

Well, the entertainment season is just about here.  There are football parties, shindigs, soirees, holiday parties, and don’t forget all those bridal and baby showers.  These delectable Mini quiches are made super easy by picking up precooked phyllo shells found in the freezer section of your local grocery store.  Most of the ingredients I use come straight from my fridge because the quantities are so incredibly small.  All you really need is a tablespoon of this and a tablespoon of that.

How do you make Mini Quiche?

First, spray a mini muffin tin with nonstick cooking spray and add the mini phyllo shells to the tin. Then chop a variety of small quantities of veggies like broccoli, mushrooms, spinach, and green onions. Chop them very fine!   All you will need is one broccoli floret, one mushroom, a teeny tiny bit of spinach, and one green onion. Now chop a little bit of deli ham (we usually have ham for the kid’s lunches) and one piece of cooked crispy bacon.  Chop them real fine.

Next, finely shred just a little bit of cheese.  I used Swiss and cheddar because they go well with my other ingredients.  Keep in mind you will need less than one-quarter cup of shredded cheese.  Now add a pinch of broccoli, spinach, and cheddar to ten of the phyllo shells, add a pinch of ham, mushrooms, and Swiss cheese to ten of the phyllo shells, and finally add the crispy chopped bacon, green onion, and cheddar cheese to the remaining phyllo shells.

Now in a medium bowl, whisk together the eggs, cream, salt, and pepper.  Using a teaspoon, pour the egg mixture over the goodies in the shell.  You can fill them up just short of the top.  Bake for about fifteen minutes or until set and golden brown.  Let cool for a few minutes. Then, using a table knife, slide down the edge of the Mini Quiche to help grasp them to remove them from the pan.

Helpful tips for making Mini Quiche

• Phyllo shells can be found in the freezer section of most finer grocery stores. If you can not find phyllo shells at your local grocery store, you can substitute ready-made pie crust or puff pastry. Cut the dough with a 2 1/2-inch cookie cutter or biscuit cutter and press the rounds into the muffins cups and proceed with the rest of the recipe.
• These should not be assembled in advance because the moisture from the veggies, meat, cheese, and eggs will start to break down the shells.  However, they are easy enough to assemble that even older children can help.
• When I say chop everything very fine, I mean really super crazy fine.
• The amount of each ingredient added to the quiche is very small, so look around your fridge and see what you keep on hand.
• Other add-ins for Mini Quiche might include red or green pepper, onions, tomatoes, asparagus cooked sausage, gouda, gruyere, Monterey Jack, or feta cheese.

More party appetizers

Mini Quiche

This easy mini quiche recipe comes together quickly using mini phyllo shells and an assortment of simple ingredients that you may have on hand. Toss these bite size quiches together for an easy appetizer or breakfast item that will please a crowd.

5 from 11 votes

Print Pin Rate

Course: Appetizer

Cuisine: French

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 30

Calories: 55kcal

Author: Beth Pierce

Ingredients

• 2 boxes 15 count mini phyllo shells
• 1 small broccoli floret finely chopped
• 5-6 baby spinach leaves finely chopped
• 2 tablespoons cheddar finely shredded
• 1 1/2 tablespoons chopped ham
• 1 mushroom finely chopped
• 1 1/2 tablespoons Swiss Cheese finely shredded
• 1 slice crispy cooked bacon finely chopped
• 1 green onion finely chopped
• 4 eggs
• 1 cup heavy whipping cream
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper

Instructions

• Preheat oven to 375 degrees. Spray mini muffin pans with nonstick cooking spray.
• Add a pinch of broccoli, spinach, and cheddar to 10 phyllo shells.  Add a pinch of ham, mushrooms, and Swiss cheese to 10 phyllo shells. Add a pinch of bacon, green onion, and cheddar cheese to the remaining phyllo shells.
• In a medium whisk together eggs, cream, salt, and pepper.  Using a teaspoon pour the egg mixture over the ingredients in the shell. Bake for about 15-20 minutes or until set and golden brown.

Notes

• Phyllo shells can be found in the freezer section of most finer grocery stores. If you can not find the phyllo shells at your local grocery store, you can substitute ready-made pie crust or puff pastry. Cut the dough with a 2 1/2-inch cookie cutter or biscuit cutter and press the rounds into the muffin cups. Then proceed with the rest of the recipe.  
• These should not be assembled in advance because the moisture from the veggies, meat, cheese and eggs will start to break down the shells.  However, they are easy enough to assemble that even older children can help.
• When I say chop everything very fine, I mean really super crazy fine.
• The amount of each ingredient added to the quiche is very small, so look around your fridge and see what you keep on hand.
• Other add-ins for Mini Quiche might include red or green pepper, onions, tomatoes, asparagus cooked sausage, gouda, gruyere, or Monterey Jack.

Nutrition

Calories: 55kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 61mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 301IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 0.3mg

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