This recipe for Mini Swiss Cheese Quiches is my go-to recipe to serve for brunch and these bite-sized quiches have been on the table for many a party. Or a mid-afternoon snack. Or on-the-go breakfast.
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I am a big fan of these mini quiches. They are so easy to make, and the recipe makes a big batch. But the best part about these quiches is the flaky, buttery crust and the savory egg custard full of Swiss cheese that bakes up golden brown. You can easily eat several of these at one time. I should know.
If you want to make a large quiche, try this Salmon Spinach Quiche that is full of goat cheese and flavored with dill. Or this Caprese Quiche that's perfect for breakfast, brunch and lunch.
Quiche Ingredients
- Four
- Salt
- Butter
- Vegetable Shortening
- Swiss Cheese
- Eggs
- Milk
- Red Pepper
- Chives
How To Make Mini Quiches Step-By-Step
First, shred the Swiss cheese, chop red pepper, and some chives, then make the egg custard. All so easy to do. There is nothing better than a super simple recipe like this one.
For this recipe, you need a double pie crust. You can make your own or use a store-bought crust. Both will be delicious. First, roll out the pie crust and cut it into 2 ½" circles with a round pastry cutter. Put each round into a mini muffin pan.
This dough tamper is perfect for shaping the pie crust into the pan.
The right tools make the job so much easier - try this tamper
Grate the Swiss cheese and chop the red pepper and chives.
Add your ingredients to the pie crusts and bake.
Thanks for stopping by the One Hot Oven blog, and make sure to pin this recipe for later when you need a brunch treat or an appetizer.
Looking for more appetizer ideas? Here are some One Hot Oven suggestions
Apricot Parmesan Puff Pastry Pinwheels
Rosemary Asiago Cheese Popcorn
Pears, Asiago, Pistachios in Puff Pastry
Savory Cotswold Cheese Crackers
Recipe
Mini Swiss Cheese Quiches
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Ingredients
Double Crust Pie Dough
- 2 ½ cups AP, flour can use a 15 oz. store bought pie crust
- ½ tsp. salt
- ½ cup butter, cold and cubed
- ½ cups cold vegetable shortening
- 6-7 tablespoons ice water
Egg Custard
- 1 ½ cups Swiss cheese, shredded
- ¼ cup red pepper, small dice
- 1 ½ tablespoon chives, finely chopped
- ½ cup milk
- 2 eggs
- ¼ teaspoon salt
Instructions
Making the pie dough
- In a large bowl mix the flour and salt.
- Add the cold cubed butter and shortening to the flour mixture. With a pastry cutter or two knives, cut the butter into the flour until the butter is pea size.
- Start adding the water one tablespoon at a time and mix with a fork until the dough forms a ball.
- Turn the dough onto a floured surface. Cut into two disks and roll each pie crust into a large circle, then using a 2 ½" cutter, cut 24 circles to fit into the mini muffin pans.
- Press each circle into the well of the muffin pan. I use a dough tamper that makes this easy.
Making the quiches
- Preheat the oven to 375 degrees. You need mini muffin pans, enough for 24 quiches.
- Add a tablespoon of the Swiss cheese to each cup. Top with the red pepper and chives.
- In a small bowl beat the two eggs then add the milk and salt. Pour this mixture into each cup filling nearly to the top.
- Bake at 375 degrees for 25-30 minutes, until the quiches are golden brown.
- Cool slightly then remove from the muffin tin. Serve warm
Notes
- How to bake and freeze the Mini Swiss Cheese Quiche for later
- Bake the quiches as shown in the recipe and then cool completely
- Remove the quiches from the pan to a plate or tray and place in the freezer for an hour
- Once the quiches are frozen place in a freezer bag or wrap in foil
- When ready to serve, take the quiches straight from the freezer, place on a cookie sheet and reheat for 10 minutes at 375 degrees
- How to make the recipe ahead to bake for later
- Put the pie crust in the muffin pan, add the cheese, red pepper and chives.
- Cover the pan with plastic wrap and place in the refrigerator
- Mix the egg, milk, and salt in a measuring cup and cover with plastic wrap and place in the refrigerator.
- When ready to serve, preheat the oven. Pour the milk over into the cups and bake for 25 minutes.
Nutrition
Homemade Quiches
Mini Swiss Cheese Quiches are perfect for an Appetizer ~ Breakfast ~ Brunch ~ Snack
You can prep the quiches ahead of time, up to six hours, and pop them in the oven when you are ready.
- Put the pie crust in the muffin pan, add the cheese, red pepper and chives.
- Cover the pan with plastic wrap and place in the refrigerator
- Mix the egg, milk, and salt in a measuring cup and cover with plastic wrap and place in the refrigerator.
- When ready to serve, preheat the oven. Pour the milk over into the cups and bake for 25 minutes.
They also freeze well so you can keep mini quiches on hand at all times. Just follow these steps.
- Bake the quiches as shown in the recipe and then cool completely
- Remove the quiches from the pan to a plate or tray and place in the freezer for an hour
- Once the quiches are frozen place in a freezer bag or wrap in foil
- When ready to serve, take the quiches straight from the freezer, place on a cookie sheet and reheat for 10 minutes at 375 degrees
Here are some useful tools and kitchen equipment you might need.
For making these quiches and mini tarts, this dough tamper is the perfect tool to use. A nesting set of round cookie cutters always comes in handy. This cheese grater works perfectly for all types of semi-hard to hard cheeses. Mini muffin pans come in handy for muffins, cupcakes, and our mini quiches.
Giangi Townsend
My favorite as well as my family! We all love them and cannot wait to make another batch. Easy to make and so delicious.
Thank you.
Jeanine
A perfect recipe for snacks and finger food I love the idea of using swiss cheese also...great recipe thanks
Keri
These are perfect for our Jubilee street party. Thank you for the great recipe!
Jeannie
I can grab them easily and head on to work, these quiches are easy to make and yes makes a great breakfast and snack.
Joanna
Perfect little treats for a party or a holiday brunch! Thank you for this recipe!