Best Mini Cheese Quiche

If you ask me, mini cheese quiches are the perfect bite-sized solution for any gathering.

These little savory bites bring all the comfort of a traditional quiche in a convenient, party-ready size. A flaky crust cradles a creamy egg filling loaded with melted cheese and simple seasonings.

I like making these with different cheese combinations – sometimes sharp cheddar, other times Swiss or Gruyere. The best part is you can prep them ahead and warm them up right before serving.

They’re a crowd-favorite that works for breakfast, brunch, or even as an appetizer – the kind of recipe that never lets you down.

What Kind of Cheese Should I Use?

While this recipe calls for Apple Smoked Gouda, you’ve got plenty of tasty options that’ll work just as well in these mini quiches. Regular Gouda makes a great substitute, or you could try other melting cheeses like Gruyere, sharp cheddar, or even a mix of your favorites. The key is picking a cheese that melts smoothly and has enough flavor to stand up to the rich egg custard base. If you’re using a milder cheese like mozzarella or fontina, you might want to add a sprinkle of Parmesan to bump up the flavor. Just make sure whatever cheese you choose is freshly grated – pre-shredded cheese often contains anti-caking agents that can affect how well it melts.

Options for Substitutions

This mini quiche recipe is pretty adaptable – here’s what you can swap if needed:

• Prepared pie dough: If you can’t find pre-made pie dough, you can use puff pastry sheets or make a quick homemade crust. In a pinch, you could even use won-ton wrappers for a different twist!
• Half-and-half cream: You can substitute whole milk for a lighter version, or use heavy cream for a richer result. For a dairy-free option, try full-fat coconut milk, though it will add a slight coconut flavor.
• Apple Smoked Gouda: Regular Gouda works great, or try other melting cheeses like Gruyere, sharp cheddar, or Swiss. Each cheese will bring its own unique flavor to the quiche.
• Cayenne powder: You can use paprika for color without the heat, or black pepper if you want to skip the spice altogether. A pinch of red pepper flakes works too.
• Chives: Green onions (just the green parts) make a good substitute, or try other fresh herbs like parsley or dill. If using dried herbs, use just 1/3 teaspoon as they’re more concentrated.

Watch Out for These Mistakes While Baking

The biggest challenge when making mini quiches is preventing a soggy bottom crust – to avoid this, blind bake your pie shells for 8-10 minutes before adding the filling, using pie weights or dried beans to keep the pastry from puffing up.

Temperature control is crucial – if your filling is too hot when you add it to the shells, it can start cooking the eggs immediately and lead to a rubbery texture, so let your cream mixture cool slightly before combining with the eggs.

Many home cooks accidentally overfill their mini quiches, but leaving about 1/4 inch of space at the top allows the filling to expand without spilling over during baking.

For the smoothest texture, strain your egg mixture through a fine-mesh sieve before pouring it into the shells, and always check for doneness by giving the pan a gentle shake – the centers should be just slightly jiggly, not liquid.

What to Serve With Mini Cheese Quiche?

These cute little quiches are perfect for brunch or a light lunch, and they pair wonderfully with so many sides! A simple mixed green salad with a light vinaigrette makes the meal feel complete without overshadowing the quiche. If you’re serving these for breakfast or brunch, add some fresh fruit on the side – berries or citrus segments work especially well with the smoky gouda flavor. For a more substantial meal, try serving them with crispy bacon or breakfast sausage links, plus some roasted breakfast potatoes with herbs.

Storage Instructions

Keep Fresh: These mini quiches are perfect for meal prep! Pop them in an airtight container and keep them in the fridge for up to 3 days. They make such an easy grab-and-go breakfast or quick lunch option when you’re in a hurry.

Freeze: Good news – these little guys freeze really well! Once they’re completely cool, place them in a freezer bag or container and they’ll keep for up to 2 months. I like to freeze them in portions of 2-3 for easy thawing when needed.

Reheat: To warm up your quiches from the fridge, pop them in the microwave for about 30 seconds, or heat them in a 350°F oven for 5-7 minutes. If frozen, thaw overnight in the fridge first, then reheat. They’ll taste almost as good as fresh!

Preparation Time	20-30 minutes
Cooking Time	27-45 minutes
Total Time	47-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 25-30 g
• Fat: 55-60 g
• Carbohydrates: 60-70 g

Ingredients

• 1 package (14-ounce) prepared pie dough (includes 2 rounds)
• 2/3 cup half-and-half cream
• 2 large eggs
• 1/4 teaspoon black pepper
• 1/2 cup grated apple smoked gouda cheese
• 1/8 teaspoon cayenne powder
• 1 teaspoon chopped chives

Step 1: Prepare the Mini Muffin Tin and Dough

Begin by preheating your oven to 375°F.

Lightly spray a 24-cup mini muffin tin with vegetable spray to ensure the pastry doesn’t stick.

On a lightly floured, clean work surface, unroll one pastry round and use a rolling pin to enlarge the dough enough to cut about 12 (3-inch) round circles.

Utilize a 3-inch round cookie cutter to cut out the circles and set them aside.

Repeat the process with the remaining pastry round.

Gather any scrap dough, re-roll if needed, and discard any remaining scraps.

Step 2: Form the Dough Cups in the Tin

Place one dough round into each of the 24 muffin tin cups.

Press the dough gently into the bottom and up the sides of each cup so the edge of the dough is slightly above the rim of the muffin tin.

Sprinkle a pinch of cayenne pepper onto each dough round for a slight kick of flavor.

Step 3: Partially Bake the Dough Cups

Place the muffin tin into the preheated oven and partially bake the unfilled shells for about 12 minutes.

This helps crisp up the dough slightly, providing a nice texture to the mini quiches.

Once done, remove the muffin tin from the oven and allow the shells to cool slightly while you prepare the filling.

Step 4: Prepare the Egg Mixture Filling

Reduce the oven temperature to 300°F to ensure gentle cooking of the quiche.

In a medium mixing bowl, whisk together the half-and-half, eggs, salt, and pepper until they are well blended.

Pour the egg mixture into a 2-cup measuring cup with a spout, making it easier to fill each shell.

Place the prepared muffin tin on a baking sheet for easy handling and spill prevention.

Step 5: Assemble and Bake the Mini Quiches

Divide your chosen cheese evenly among the partially baked shells.

Carefully pour the egg mixture over the cheese ensuring each shell is filled.

Top each quiche with minced chives to add freshness.

Bake in the preheated oven at 300°F for about 15 minutes, or until the eggs are puffy and the shells are lightly browned.

Keep an eye on the quiches to achieve optimal puffiness and color.

Step 6: Serve and Enjoy

Once baked to perfection, remove the mini quiches from the oven.

They can be served warm for an indulgent treat or at room temperature for a convenient appetizer.

Enjoy the savory goodness in each bite!