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.
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
- 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).
- 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).
- Fill each hole with cheddar cheese, then top with the egg filling.
- Bake the mini quiche at 375 degrees for 17 to 19 minutes or until the egg mixture is set. Allow to cool, then serve.
- 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