Mini Cheese & Herb Quiche

Flavorful and savory, these Mini Cheese & Herb Quiche are packed with goodness! They are the absolute perfect bite-sized appetizer for any occasion and easy to make, too.

Looking for a standard-size quiche recipe? Check out my Broccoli Quiche with Cherry Tomatoes or Turkey Sausage & Spinach Frittata.

Using store-bought refrigerated pie crust as a shortcut and a filling made with simple ingredients like organic eggs, heavy cream, sour cream, cheddar cheese, herbs, garlic, and a handful of simple seasonings, you’ll be serving guests with zero guestwork and minimal effort.

Individually served and baked to perfection, these mini quiches are perfect for any breakfast, brunch, or gathering, no matter the size. And they can be customized in so many different ways to suit your own personal taste by adjusting the fillings. Check out my FAQs below for a few suggestions.

Mini Cheese & Herb Quiche Ingredients:

• Eggs are the main ingredient for any quiche recipe.
• The rich flavor and creamy texture come from the heavy whipping cream and sour cream.
• You can’t have quiche without cheese, so you will need mild cheddar cheese [missing in the ingredient image above, oops]. I use a milder cheddar, but you can also use medium or sharp cheddar, if preferred. You can also swap the cheddar for other semi-hard cheeses, such as provolone, gruyere, Swiss, mozzarella, Monterey Jack, or Colby Jack.
• Fresh rosemary, fresh basil, oregano, and sage will add aroma and flavor. Rosemary pairs well with other rich ingredients; basil adds a slightly sweet flavor that complements the cheese; oregano is robust and aromatic; and sage has an earthy, slightly peppery flavor.
• Sea salt, black pepper, garlic paste, and garlic powder are all you need for the seasonings.
• Lastly, the refrigerated pie crust will add texture and serve as the foundation, keeping everything together. You’ll need two store-bought pie crusts for this recipe.

How to make Mini Cheese & Herb Quiche:

Prepare your herbs. Remove the rosemary needles (leaves) and basil leaves from their stems. Finely chop the fresh rosemary and basil leaves, and set them aside.

Make the egg filling.  In a large bowl, add the eggs, sour cream, heavy cream, chopped rosemary, chopped basil, garlic paste, oregano, sage, garlic powder, salt, and black pepper. Mix all ingredients until smooth. You can use a hand mixer (paid link) or a whisk (paid link) to mix.

Prepare the crust. Roll the crust onto a flat surface and cut 2.9-inch circles with a cookie cutter. Place each piece in a non-stick muffin pan, and slightly push the crust into the holes (I use the bottom of a shot glass). I use a 24-cup stainless steel muffin pan.

Fill the crust. Fill each crust with cheddar cheese, then top with the egg filling (filling to the top).

Bake the mini quiche. Bake the mini quiche at 375 degrees for 17 to 19 minutes. Allow to cool, then serve.

Mini Quiche FAQs

Can I use homemade pie crust?

While using a store-bought crust is much easier, using a homemade crust is grest as well. Just make sure your crust is rolled thin. Mini quiches cook faster than standard, full-size quiches, so the crust doesn’t need as much time to bake.

What other herbs can I use?

In addition to rosemary, basil, oregano, and sage, you can also try chives (mild, oniony, and excellent with almost any egg dish), parsley (a veratile herb that is fresh and bright), thyme (great if you plan to add other earthy or savory add-ins like mushrooms), or tarragon (adds a subtle sweetness and anise-like flavor).

Aside from herbs, what other ingredients could I add?

One of the great things about quiche is its versatility. Your options are endless, but here are a few of my suggestions: bacon, sausage, and vegetables like mushrooms, brocolli, bell peppers, spinach, asparagus, white/yellow onions, and green onions. Make sure to dice your add-ins into small pieces to make sure they fit into the mini muffin cups. You’ll also want to precook any vegetables so they are tender and not add any unnecessary liquid to the individual quiches.

Mini Cheese and Herb Quiche

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• Author: Eric Jones
• Total Time: 32 minutes
• Yield: 6 – 8 1x

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Description

Flavorful and savory, these Mini Cheese & Herb Quiche are packed with goodness! They are the absolute perfect bite-sized appetizer for any occasion and easy to make, too.

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Ingredients

Units USM Scale 1x2x3x

• 6 large organic eggs
• 1/2 cup sour cream
• 1/3 cup heavy whipping cream
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh basil, finely chopped
• 1 tbsp garlic paste
• 1 tsp oregano
• 1/2 tsp sage
• 1/2 tsp garlic powder
• 1 tsp sea salt
• 1 tsp black pepper
• 14 oz. refrigerated pie crust (2 pie crusts)
• 6 – 8 oz mild cheddar cheese, shredded

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Instructions

1. In a large bowl, add the eggs, sour cream, heavy cream, chopped rosemary, chopped basil, garlic paste, oregano, sage, garlic powder, salt, and black pepper. Mix all ingredients until smooth using a hand mixer (paid link) or whisk (paid link). 
2. Roll the crust onto a flat surface and cut 2.9-inch circles with a cookie cutter. Place each piece in a non-stick 24-cup muffin pan, then slightly push it into the holes (I use the bottom of a shot glass).
3. Fill each hole with cheddar cheese, then top with the egg filling.
4. Bake the mini quiche at 375 degrees for 17 to 19 minutes or until the egg mixture is set. Allow to cool, then serve.

Equipment

Glass Bowls

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Whisk

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Hand Mixer

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(paid link)

• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Category: Low Carb
• Method: Baked
• Cuisine: French

Nutrition

• Calories: 524
• Sugar: 1.3g
• Sodium: 2552mg
• Fat: 32.7g
• Carbohydrates: 49.2g
• Fiber: 7.1g
• Protein: 16.7g
• Cholesterol: 160mg