Mini Cheese Quiches are a finger friendly version of a full size classic quiche. With a rich, velvety smooth filling and a flaky crust, that makes this a terrific, delicious appetizer or light lunch perfect with a fresh green salad.
You’ve seen the tasty store-bought frozen mini quiches at covered dish events, and probably noticed they always disappear quickly. These homemade Mini Cheese Quiche take delicious to the next level with a hint of cayenne and a melt-in-your mouth filling loaded with creamy smoked apple gouda cheese.
First, these Mini Cheese Quiches are made with store-bought pie dough so the preparation is super easy. There’s no special skill needed to whip up a batch of these cheesy treats for your next event. And, my favorite tidbit, they can be made ahead and rewarmed just before serving … bonus!
Finally, these little one bite wonders are packed with flavor and are a bit addictive, so you’ve been warned! Be sure to let them cool a minute before popping in your mouth, just saying. Burning the roof of your mouth is not fun.
Don’t forget to PIN to your favorite appetizer board!
- 1 14-ounce store-bought package pie dough (2 dough rounds)
- 2/3 cup half-and-half
- 2 large eggs
- 1/4 teaspoon pepper
- 1/2 cup grated Apple Smoked Gouda cheese
- 1/8 teaspoon cayenne pepper
- 1 teaspoon minced chives
Preheat oven to 375 degrees.
Lightly spray a 24-cup mini muffin tin with vegetable spray.
Lightly flour a clean work surface and unroll 1 pastry round. Using a rolling pin, roll out the dough so it's big enough to cut about 12 (3-inch) round circles. You should only have to enlarge the circle by about an inch or so. Using a 3-inch round cookie cutter, cut 12 circles and set aside. Repeat with the remaining dough round. Gather the scraps of dough and re-roll if necessary. Discard remaining scraps.
Place one dough round into each of the 24 muffin tin cups. Gently press the dough into the bottom and sides of each cup. The dough should be slightly above the rim of the pan.
Sprinkle each dough round with the cayenne pepper.
Partially bake the unfilled shells for about 12 minutes. Remove from the oven and cool while preparing the filling.
Reduce the oven temperature to 300 degrees.
In a medium mixing bowl whisk together the half-and-half, eggs, salted, and pepper until well blended. Transfer the egg mixture to a 2-cup measuring cup with a spout for pouring. Place the muffin tin on a baking sheet. Divide the cheese among the shells, then fill with the egg mixture. Top each quiche with minced chives then bake in the preheated oven (at 300 degrees) for 15 minutes or until the eggs are puffy and the shells lightly browned.
Serve warm or room temperature.
Adapted from America's Test Kitchen All-Time Best Appetizers
Variations: Add diced ham or crumbled cooked bacon for a meaty version. Add a small sliced cherry tomato on top of each quiche or garnish with thin sliced green onions if desired.
Here are a few more cheesy appetizers you might like:
- Cheesy Pull Apart Pesto Bread – from Carlsbad Cravings
- Spicy Southwestern Spinach Dip ~ from Saving Room for Dessert
- Cheesy Hatch Green Chile Dip ~ from The View from Great Island
- Jalapeno Cheddar Cheese Ball ~ from Dinner at the Zoo
I love my mini muffin pan and it’s very affordable too – click on the photo below for more information
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