Two Tastes: Mini Quiches

Originally from DC Food Blog (our blog from 2004). Still a hit.

These can be made with a variety of fillings. We have made them for several events and parties and they are always very popular! I like doing the mini quiche because they freeze well and are easily portable. This works with the super small muffin pans and the larger ones as well.

CRUST: Make Pie Crust recipe first (see below for prep time etc.) Otherwise, use a store-bought crust (exponentially less tasty, but less time-consuming)

CHEESE: 1 c. shredded cheese (can be ½ of two kinds, etc.) often cheddar, mozzarella, or swiss (which often melts a bit less well in my kitchen)

LIQUID: 1 ½ cups half-and-half or milk (milk does just fine)

EGGS: 4 slightly beaten eggs

1 tbsp flour
¼ tsp salt
1/8 tsp pepper, garlic powder or other spices (small amounts)

1 cup any of the following (or any tasty combination):

hamburger, TVP, or sausage (all seasoned, cooked and drained), bacon (6 slices cooked, drained and chopped), red peppers (diced), carmelized or chopped onions, spinach, chopped tomatoes, fresh basil, your choice — the secret for me is to not use ingredients that are too wet. There is already a lot of liquid in the recipe and using ingredients that give off a lot of water may make your quiche too wet.

Some combinations we like: hamburger cheddar and diced onion; spinach, white pepper, carmelized onions and feta or jack cheese; bacon, cheddar, and garlic; basil, tomato and cheese; leeks, mushrooms, garlic.


1. Preheat oven to 325.
2. Lightly spray tins with nonstick spray (PAM or Crisco?)
3. Put enough crust into each cup to reach the top.  Use a jar, a can, or any other round cutter that will result in a piece of dough that will fill the cup.

4. Put a small amount of cheese in each cup. This is vital for absorbing liquid.

5. Toss together the remainder of cheese and fillings and flour.

6. In a medium bowl, stir together eggs, half-and-half or milk, salt, pepper and garlic powder (or other spices).

7. Combine with cheese and filling mixture.

8. Use a ladle or spoon to fill each crust cup 2/3 full with mixture.

9. Bake for 35-45 minutes or till an inserted knife comes out clean.

If needed, cover the crust edges with foil rings to prevent overbrowning. These should pop right out with a knife. Serve warm!

My Favorite Pie Crust

Perfect Pie Crust from DC Food Blog (modified from

This will make a double crust. I’ve used many different recipes but I’ve settled on this one because it makes the flakiest crust. It’s almost like puff pastry.

2 sticks + 2 tablespoons of butter

(at least 1 stick of butter should be frozen)

2 ½ cups flour

1 teaspoon salt

1 tablespoon sugar

¼ cup of water

2 tablespoons rice wine or cider vinegar

Cut butter into tablespoon size. Pour into a food processor. Add the flour, salt, and sugar. Process on high until the butter is the size of peas. Mix water, a few cubes of ice, and the vinegar in a measuring cup. Slowly pour the water in by tablespoons and then blend on high. The way I did it starting out was to count to three pouring the water in and then blend for a short time by counting to five. Do that until the mixture has come together but is not too wet.

Refrigerate for at least a half an hour before using. When you roll it out for use, roll it out to about a ¼ inch thickness.

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