Mini Quiche Lorraine - Snack Size!

This is a really easy recipe for Mini Quiche Lorraine snacks... a party snack that is always popular…. it's so easy you will never buy the commercial mini quiches again…. for a fraction of the cost you can have delicious mini quiches… perfect for a party or a snack while watching the game….

Some Quick Tips:

I chop my onion or shallots in the mini chopper to get it finely chopped.

I use finely shredded Artisan Blend Swiss and Gruyere from Sargento for the cheese.

You can use store bought chopped ham (usually found by the meat section or bacon in the grocery store) or use deli ham and chop it yourself.

The easiest way to get the egg/milk mixture into the mini quiches without a mess and to make them uniform…. use a measuring teaspoon to pour it into the quiche…. each mini quiche takes 2 teaspoons of egg mixture.

Each sheet of pie crust will make about 12 mini quiches.

I have a set of 3 biscuit cutters…. the middle size (approximately 2 ¼ inch) is perfect for cutting out the pie crust.  I have some that have a scalloped edge.. they make a really nice presentation.

I sprinkle a tiny bit of nutmeg on the top before baking.. gives them a hint of nutmeg and makes a pretty top.

How to make ahead and freeze:

You can make these ahead a number of ways…. since they’re so easy to make…. I assemble everything except I add the egg/milk mixture just before I bake them…. they come out perfect every time.

You can also freeze them after totally assembling them (including the egg mixture).. freeze them in the greased muffin tin until solid, then turn out and store in an airtight container in the freezer. When ready to use, place in a greased muffin tin... thaw for about 30 minutes and bake.

Try these…. you’ll love them!








Recipe: Mini Quiche Lorraine - Snack Size

All you need:

1 package refrigerated pie crust (2 sheets), softened as directed
¼ of a small onion or 1 small shallot, finely chopped
1 cup finely shredded Sargento Artisan Blend Swiss and Gruyere cheese
½ cup chopped ham
2 tablespoons finely chopped parsley
2 eggs
½ cup milk
Cooking spray to grease the mini muffin tins (butter flavor preferred)
Nutmeg (optional) *See TIPS

All you need to do:

Preheat the oven to 375 degrees F.

Lightly spray the mini muffin tin (I do this even though it is a non-stick pan… to ensure they don’t get stuck). Set aside.

Beat the eggs with the milk and set aside.

Lightly dust a flat surface with flour.  Carefully unroll one of the pie crusts.

Using the biscuit cutter cut the pie crust into rounds.  Gently push the pie crust rounds into the mini muffin tin.

Add a small amount of the chopped onion to each.    Then add a small amount of chopped ham and parsley to each.   Lastly, add a small amount of the shredded cheese to each.

Add 2 teaspoons of the egg/milk mixture to each quiche.

Bake at 375 degrees for 25 minutes until set.

Cool for 2-3 minutes in the pan, then turn out and arrange on a serving dish.