Best 7 Mini Swiss Cheese Quiche Recipes

MINI QUICHE (ANY FLAVOR!)

Steps:

• I like to make sure my pie dough is prepared before I begin mini quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
• In a large bowl with a handheld or stand mixer fitted with a whisk attachment- or simply using a whisk and mixing bowl- beat/whisk the eggs, whole milk, heavy cream, salt, and pepper together (on high speed if using a mixer) until completely combined, about 1 minute. Cover and refrigerate egg filling until step 6.
• Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. (Nonstick spray is best.) If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, fill, and bake then roll out the 2nd pie dough, fill, and bake.
• Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial above. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You'll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it's at room temperature. You'll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.
• Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
• Evenly pour cold egg filling into each unbaked crust. Top evenly with add-ins, then sprinkle each with cheese.
• Bake mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a spoon to scoop them up. Serve warm or at room temperature
• Mini quiches make great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

MINI ONION QUICHES

Steps:

• Preheat oven to 300 °F. Combine cracker crumbs and 4 tablespoons melted butter. Divide crumbs among mini muffin tins that have been sprayed with no-stick cooking spray. Sauté onion for 10 minutes in 2 tablespoons butter. Cool, then divide evenly on top of cracker crumbs. Beat eggs; add milk, salt, pepper, and Swiss cheese. Pour by spoonfuls on top of onions in tins. Do not fill to top, as they will run over. Bake until set, about 15 to 20 minutes. Do not over bake. May be stored in refrigerator or freezer. Warm in oven before serving.

SWISS CHEESE 'N' ONION QUICHE

Steps:

• Spread 1 tablespoon butter over bottom of pastry shell; set aside. In a skillet, saute onion in remaining butter until tender. Spread in pastry shell. Toss Swiss cheese with flour; sprinkle over onion. In a bowl, whisk the eggs, cream and salt. Pour evenly over cheese., Bake, uncovered, at 400° for 10 minutes. Reduce heat to 325°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

MINI SWISS QUICHES

Steps:

• Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
• Remove pie crusts from pouches; place flat on cutting board or pastry cloth. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press 1 pie crust round into bottom and up sides of each muffin cup.
• Place 1 tablespoon cheese in each cup. Top each with a few onion slices and pimiento pieces. In 2-cup measuring cup, beat eggs, milk, salt and nutmeg with fork until well blended. Pour mixture into crusts, filling to within 1/4 inch of top.
• Bake 25 to 30 minutes or until golden brown. Cool 2 minutes. With tip of knife, lift quiches from cups. Serve warm.

SWISS CHEESE QUICHE (JULIA CHILD)

Steps:

• To partly bake the pastry shell:.
• Bake in middle of oven at 400 degrees F. for 8-9 minutes.
• For filling:.
• Preheat oven to 375 degrees F. Place oven rack in upper third of oven.
• Beat eggs.
• Add enough cream (or milk or cream-milk combination) so that eggs and cream measure 1 1/2 cups total.
• Add salt, nutmeg and pepper; mix through.
• Stir in cheese. Check seasoning.
• Pour into pastry shell and distribute butter pieces on top. Place on baking sheet.
• Bake 25-30 minutes or til puffed and browned.
• Slide quiche onto a hot platter and serve.

MINI SWISS CHEESE QUICHE

Steps:

• Heat oven to 375 degrees.
• Spray 24 mini muffin tins with nonstick cooking spray.
• Roll out the dough, then cut into 24-26 2-1/2-inch rounds (you might get less).
• Press one round into the bottom and sides of each mini muffin tin.
• Place about 1 tablespoon of shredded cheese in the bottom of the crust.
• Top with a few green onions, and then some chopped pimientos.
• In a small bow, whisk together the eggs, half and half cream, salt, cayenne and Parmesan cheese.
• Divide the mixture between each muffin tin to within 1/4 inch from the top.
• Bake 25-30 minutes or until golden brown.
• Cool 3 minutes then carefully run a knife around the quiches and lift out.
• Serve warm.

MINI QUICHES (CRUSTLESS)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
• Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
• Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
• Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
• Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.