Mini Quiche Tarts

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

When you're looking for an appetizer that will make an impression, Mini Quiche Tarts are the perfect choice! They're buttery, savory tarts filled with spinach and parmesan cheese that's absolutely delicious.

mini quiche tart appetizers on a white plate
Jump To

I've made Mini Quiche Tarts for wedding receptions, bridal showers, and holiday brunches. Everyone loves them and can't get enough! Be sure to make extra, 'cause your guests will have a hard time eating just one.

Why You'll Love This Recipe

What I love about these mini quiche tarts is the buttery crust. I've never tasted another crust quite like this one. Over the years, I've tweaked it a little bit, but it never fails to turn out great every time.

The best part is you can freeze these mini quiche tarts after baking them, then reheat in a 400 degree oven for 5 to 10 minutes before serving. This saves time when you're preparing these appetizer quiches for a large crowd!

mini quiche tarts on a white serving dish

How to Make Mini Quiche Tarts

First, assemble the crust by beating cream cheese, butter and all purpose flour together in a mixer. Make sure you add the flour gradually and beat until smooth.

If you like, add a teaspoon or dried rosemary or basil to the mix. Shape the dough into a ball and refrigerate for 30 minutes.

Spray a mini-muffin pan (ad) with cooking spray, then take dough out of the refrigerator. Pinch the dough into small balls and roll them.

Add each ball to the muffin pan, then make an indention in each one with your thumb. Press dough into the pan and up the sides of the muffin tins.

A thinner crust allows more flavor from the filling. Once all tins are filled, place the entire muffin pan into the refrigerator while you make the filling.

Making the Filling

The basic filling for Mini Quiche Tarts starts with eggs, cream and cheese. You can add any type of vegetable or protein to the tarts to make them your own. But, the spinach-parmesan flavor is the most popular, so it's the recipe I'm sharing with you.

Gather a small onion, frozen chopped spinach, eggs, heavy cream, parmesan cheese, garlic salt and pepper for this recipe.

Chop the onion into small pieces, then thaw and drain the frozen spinach. Beat the eggs together with the cream and cheese in a medium bowl.

Add garlic salt and pepper, then stir in the onion and spinach.

mini quiche tart filling in bowl

Assembling the Tarts

To put it all together, take the muffin pan out of the refrigerator, and spoon the filling into the dough until it reaches the top. Bake the tarts in a 375 degree oven for 30 minutes until golden brown on the edges.

Remove muffin pan from oven and cool tarts for 15 minutes before serving. They should pop right out of the tins if you bang the pan gently on the counter.

Storage and Freezing

Once the buttery quiche tarts are completely cooled, place them on a plate and cover with plastic wrap. Freeze for at least 24 hours, then transfer to a gallon size bag and continue to freeze until ready to reheat.

When it's time to serve, take appetizers out of the freezer and place on a baking sheet. Bake for 5 to 10 minutes at 400 degrees until warmed completely through.

Serving Suggestions

Serving these Mini Quiche Tarts is the fun part. Add them to a cheese board for an impressive display, or simply arrange them on a platter and watch them disappear!

Looking for a crustless quiche? Try my Spinach Dip Frittata that's as easy as pie to make, and makes another terrific brunch dish on special occasions.

If you like this recipe, please let me know by leaving a comment below!

Recipe Card

mini quiche tart appetizers on a white plate

Mini Quiche Tarts

Mini Quiche Tarts are buttery, savory, and exactly what your guests are craving at your next party.  They're the perfect appetizer treat!
5 from 6 votes
Print Pin Rate
Course: Appetizers
Cuisine: French
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Calories: 131kcal

*See notes in blog post for detailed tips, photos and instructions.



  • 8 oz. cream cheese
  • 2 sticks butter softened
  • 2 cups all purpose flour
  • 1 tsp. dried rosemary or basil optional


  • 1 cup heavy cream
  • 2 eggs
  • 1 cup parmesan cheese shredded
  • ½ tsp. garlic salt
  • ¼ tsp. ground pepper
  • 1 small onion diced
  • 1 cup frozen chopped spinach thawed and drained



  • Preheat oven to 375 degrees.
  • Beat the cream cheese and butter together until fluffy in a mixer.
  • Add flour gradually and beat until smooth.
  • Add dried rosemary or basil and mix well. 
  • Shape dough into a large ball and refrigerate for 30 minutes.
  • Take dough out of refrigerator and pinch into small balls.  Roll and place into a mini muffin pan (ad) that has been sprayed with cooking spray.
  • Make an indention in each ball with your thumb. With fingers, press dough into bottom and up the sides of each muffin tin to form crust.
  • Place dough in refrigerator while making filling.


  • Beat cream and eggs together in a medium bowl using a fork.  
  • Add parmesan cheese, garlic salt and pepper.  Mix well.  
  • Add diced onion and drained spinach. Stir together.
  • Take dough out of refrigerator.
  • Spoon filling into dough and bake at 375 degrees for 30 minutes until golden brown.


  • Mini Quiche Tarts can be frozen and reheated if desired.  Cool the tarts, then place on a plate and cover with plastic wrap.  Freeze for at least 24 hours, then transfer to a gallon size bag and continue to freeze until ready to reheat. 
  • To reheat, take out of freezer and bake at 400 degrees for 5 to 10 minutes until heated through.
  • BONUS! You may have filling leftover.  If so, make a crustless quiche!  Pour into a greased pie plate and bake at 375 degrees for 30 minutes until firm. Yum!


Calories: 131kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Sodium: 152mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg

Nutrition info is an auto generated estimate.

Love this recipe? PIN it!Visit @quichemygrits or tag #quichemygrits!

Sharing is Caring! Love my RECIPES? Please SHARE with friends!


    1. Hi Christine. You can bake them from frozen without thawing, or you can thaw them out if you wish.

  1. 5 stars
    How many does this recipe make of the mini quiche tarts? It’s a wonderful recipe and I’ve made it twice but can’t remember how many it makes for one recipe. Thanks

    1. Hi Cooper. It makes 24 tarts, so if you're predicting each person will eat at least 2, it would serve 12 people. You can always double the amounts if you're serving a big crowd!

      1. 5 stars
        Hi Debi, Thank you so much for your reply! I just finished making 200 for a party next week! They are delicious! I stretched the recipe a bit - thinner crust and was able to get 36! It’s an amazing recipe! I even made different fillings and although yours is the best- they were all fabulous. Many thanks to you!! Happy Holidays, Cooper

        1. Fabulous! I did the same thing for a wedding reception. The thinner crust does help it go further. So glad you love this recipe and it was a hit at your event!

  2. 5 stars
    These will be wonderful. I have made the crust before and I could eat it by itself! So I must be fabulous with quiche filling!!

  3. 5 stars
    I discovered quiche in college and always loved quiche Lorraine. But these mini tarts are to die for! Love ‘em

  4. 5 stars
    Thanks, it looks great and will definitely be one appetizers I serve for Christmas . Wishing you and yours a very Merry Christmas ! 🎄

Leave a Review

Your email address will not be published. Required fields are marked *

Please RATE this RECIPE: