What is the formula for quiche?

Quiche Ratio: 1 large egg to 1/2 cup of dairy You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Is milk better than heavy cream in quiche?

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better .

How do you keep mini quiches from sticking?

If you use a non-silicone muffin tray, brush lightly with oil to stop the pastry from sticking, or line each hole with baking paper squares. Use a large cookie cutter or upside-down drinking glass, cut 24 circles of pastry. Line a mini muffin tin with the pastry circles.

How long do you bake frozen mini quiche?

Reheat: Bake the frozen mini quiche straight from the freezer. Transfer to a baking sheet and reheat in a 400-degree oven for 5 to 10 minutes . Crust swap: Feel free to substitute store-bought phyllo dough for the pie crust, if desired. Slice the same shape and at the same temperature as the pie crust.

What is a substitute for heavy cream in quiche?

Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream.

Why does my quiche taste watery?

If your quiche appears watery it may just need to set for a little longer . The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy. The added ingredients could also contain too much moisture, so it is important to cook or drain additions.

Why does my quiche always have a soggy bottom?

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

What happens if you use heavy cream instead of milk in a recipe?

Milk contributes not only moisture but also structure due to its protein content. Replacing milk with heavy cream can introduce too much fat, potentially altering the texture and causing goods to become overly dense .

Should I cover my quiche when baking?

At 375F, it requires 25 minutes of baking time uncovered. At that point, you'll want to check things out because you don't want the crust to get too brown. If it's looking a bit well-done, cover it with aluminum foil and continue cooking for 10 more minutes .

How long do mini quiches last in the fridge?

Mini quiche reheat very well so they're fabulous to make ahead. To store: let the quiche cool to room temperature before transferring to an airtight container and refrigerating. Quiche will last up to 4 days in the fridge, but are best served within the first 24 hours.

What is quiche filling made of?

Quiche is a savory custard that's made with a combination of eggs and cream or milk. It's typically baked in a pie crust and can be made with a variety of different fillings ranging from meats, vegetables, cheeses, and seafood. Quiches are perfect for serving as any meal- breakfast, lunch or dinner.

What is a quiche base made of?

Quiche crusts are made with shortcrust pastry . The name “shortcrust” refers to the baking term “short” which means pastries that are flaky and crumble when you cut into them.

How much milk per egg for scrambled eggs?

Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.

Mini Cheese Quiche Recipe (2024)

This post may contain affiliate links. Please read my disclosure policy.

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 sothe 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!

Ingredients

1 14-ounce store-bought package pie dough (2 dough rounds)
⅔ cup half-and-half
2 large eggs
¼ teaspoon pepper
½ cup Apple Smoked Gouda cheese grated
⅛ teaspoon cayenne pepper
1 teaspoon minced chives

Instructions

Preheat oven to 375°F.
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°F.
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°F) for 15 minutes or until the eggs are puffy and the shells lightly browned.
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.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

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