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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
The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Thanks so much for stopping by!
Tricia
Jan Benson says
December 11, 2016 at 9:05 pmCan I freeze these after cooking and then reheat them? Thankyou
Tricia Buice says
December 12, 2016 at 10:45 amHi Jan – sorry to be so late in responding – you were stuck in my SPAM folder – If you are going to freeze these, I would slightly under-bake them so they don’t dry out terribly once reheated. I haven’t tried freezing them but did reheat leftovers and they turned out great! Enjoy 🙂
Supriya Kutty says
November 16, 2016 at 1:59 amThese are so delicious! Super simple to make. I’ve made these twice now. They are great for snacking…but don’t last long! Thanks for sharing.
Tricia Buice says
November 16, 2016 at 7:03 amThanks for the feedback Supriya! We loved them too and have made them several times. They disappear so fast 🙂 Have a wonderful holiday season and thanks so much for sharing your experience and for reading the blog!
Susan says
November 14, 2016 at 5:42 pmWhat a terrific idea to use store bought pie crust for these, Tricia. I know these little cheesy bites would be a big hit with my family during the holiday. Love smoked gouda too 🙂
Tricia Buice says
November 14, 2016 at 9:04 pmThanks Susan – these are just a little addictive … just saying!
Dom says
November 12, 2016 at 11:58 amoooh, a lovely recipe and nice to see how it differs from mine… (we both baked quiche this week!) I think the apple smoked gouda sounds phenomenal too… what a great cheese to use!
Tricia Buice says
November 12, 2016 at 6:51 pmThanks Dom – we are on the same page. Don’t you just love a good egg dish? Hope you’re having a great weekend!
sippitysup says
November 11, 2016 at 5:33 pmI give one-bite finger food the thumbs up. I love the hands-on approach.There’s just something special about finger food. It seems both sophisticated and mischievous. GREG
Tricia Buice says
November 11, 2016 at 7:44 pmI agree with you completely Greg! Hope you’re doing well. Thanks for stopping by!
Liz Berg says
November 11, 2016 at 7:43 amI love these mini cheesy quiches! I’m afraid of how many I could eat—they’re THAT tempting!!!
Tricia Buice says
November 11, 2016 at 7:42 pmIt was very hard to stop Liz! Thanks so much for stopping by – have a lovely weekend.
sue | theviewfromgreatisland says
November 10, 2016 at 5:28 pmI love everything about these little quiches…except that I probably wouldn’t be able to stop popping them in my mouth! Your video is so cool, and I love the music 🙂
Susan says
November 10, 2016 at 4:35 pmOK, I hate to be dumb. But smoked apple gouda? What and where? This recipe looks good enough to jump through the screen and I don’t know where to find the cheese. Can you help? I was lucky to find plain gouda the last time I ordered groceries. (Denver, CO) Thanks.
Tricia Buice says
November 10, 2016 at 5:00 pmHi Susan – this is a really great question. If you have a good grocery store with a specialty cheese section, I bet you can find smoked Gouda there (doesn’t have to be smoked apple gouda.) It’s a very popular cheese but since I haven’t lived in Denver since 1984, I have no idea if King Sooper’s and Albertson’s are still there! Sorry – any kind of creamy cheese with a flavor you love would work here. Even a Vermont cheddar cheese would be fine too – but I would get a strong cheese that melts very well. Orange Cheddar seems greasy to me sometimes – just saying. Trader Joe’s might have it and Whole Foods is a good place to start. Again I think it would be fine to use your favorite cheese. Good luck and thanks for the great question!
Susan says
November 10, 2016 at 5:57 pmThanks for the prompt reply, Tricia. King Soopers is still here and it’s where I do most of my online ordering. Albertsons is now part of Safeway, which is the other store I order from. They (KS)stock a warehouse just for Home Delivery and you get what you get. The only gouda I found on my last order was in a thin plastic box and about one inch squares, very thinly sliced and not too easy to shred for grilled cheese. It’s a real challenge for which I have little patience. I shall send a daughter to Whole Foods or Trader Joes. I’m sure they’ll be thrilled! They won’t mind – I just like to keep the “asks” to a minimum.
Chris Scheuer says
November 10, 2016 at 3:52 pmYum, I know I could eat the whole plateful! They look wonderful and I love how easy you’ve made them. So perfect for holiday entertaining. Great video too!
Tricia Buice says
November 10, 2016 at 5:00 pmThanks Chris – have a wonderful weekend!
cheri says
November 10, 2016 at 11:07 amGreat video Tricia, you made the preparation of these little lovelies look easy. These look delicious!!
Tricia Buice says
November 10, 2016 at 3:00 pmThanks Cheri – maybe I’ll get the hang of this video thing one day 🙂
Monica says
November 10, 2016 at 10:24 amSounds and looks perfect! I love finger food and mini food so we can all eat more. : ) And thank you for a simple recipe…this is easy yet so elegant – ideal for holiday entertaining.
Tricia Buice says
November 10, 2016 at 10:35 amThanks Monica! It’s really hard to stop popping these in my mouth, especially when they are warm and cheesy 🙂 Happy weekend!
2 Sisters Recipes says
November 10, 2016 at 10:00 amThese look delicious and just in time- we always need a little appetizer for the holidays- thanks Tricia!
Tricia Buice says
November 10, 2016 at 10:34 amI love that you can make these up to three days in advance – and they really do stay tasty! Thanks so much for stopping by – have a happy weekend.
Larry says
November 10, 2016 at 8:44 amI would love these especially since there is crust (my favorite part) in every bite
Tricia Buice says
November 10, 2016 at 10:33 amCrust in every bite Larry – love it!
[email protected]'s Recipes says
November 10, 2016 at 8:17 amThey are so beautiful! And I like the mini version…so much easier for portion control.
Tricia Buice says
November 10, 2016 at 10:33 amThanks Angie – portion control is harder with some things – and this is one of those things!
Jennifer @ Seasons and Suppers says
November 10, 2016 at 8:01 amI could eat my weight in mini quiche 🙂 So pretty and love your video, too!
Tricia Buice says
November 10, 2016 at 10:32 amYou are so right Jennifer! It was very hard not to devour these in one sitting – and I’ve made them multiple times 🙂 Great quick breakfast, lunch or snack. Have a great weekend!