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Mini Cheese Quiche Recipe

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Mini Cheese Quiche Recipe - with a velvety smooth filling, rich flavor and a flaky crust - the perfect appetizer! www.savingdessert.com

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.

 

 

Mini Cheese Quiche Recipe - with a velvety smooth filling, rich flavor and a flaky crust - the perfect appetizer! www.savingdessert.com

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!

 

 

Mini Cheese Quiche Recipe - with a velvety smooth filling, rich flavor and a flaky crust - the perfect appetizer! www.savingdessert.com

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!

Mini Cheese Quiche Recipe - with a velvety smooth filling, rich flavor and a flaky crust - the perfect appetizer! www.savingdessert.com

Print
Mini Cheese Quiche Recipe
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Mini Cheese Quiches have a velvety smooth filling, rich flavor and a flaky crust - the perfect appetizer! Easily made ahead and rewarmed when needed
Course: Appetizer
Servings: 24 appetizers
Author: Tricia
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees.
  2. Lightly spray a 24-cup mini muffin tin with vegetable spray.
  3. 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.
  4. 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.
  5. Sprinkle each dough round with the cayenne pepper.
  6. Partially bake the unfilled shells for about 12 minutes. Remove from the oven and cool while preparing the filling.
  7. Reduce the oven temperature to 300 degrees.
  8. 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.
  9. Serve warm or room temperature.
Recipe Notes

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:

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

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34 Comments

    • Tricia Buice says

      December 12, 2016 at 10:45 am

      Hi 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 🙂

      reply to this comment >

  8. Susan says

    November 10, 2016 at 4:35 pm

    OK, 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.

    reply to this comment >

    • Tricia Buice says

      November 10, 2016 at 5:00 pm

      Hi 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!

      reply to this comment >

      • Susan says

        November 10, 2016 at 5:57 pm

        Thanks 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.

        reply to this comment >

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