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Mini Cheese and Herb Quiche

Recipe by Eric Jones

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.

  • Total Time32 minutes
  • Yield6 - 8 1x

Ingredients

Units Scale
  • 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

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

(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

Find it online: https://dudethatcookz.com/mini-cheese-herb-quiche/