When you're looking for an appetizer that will make an impression, Mini Quiche Tarts are the perfect choice! They're buttery, savory and filled with spinach-parmesan goodness that will make you say "ooh" and "ahhh."
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
You can probably guess that I adore any type of quiche since I named my blog after its yumminess. 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 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 tarts for a large crowd!
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.
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.
How do you freeze Mini Quiche Tarts?
Once the Mini 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 the tarts, take them out of the freezer and place on a baking sheet. Bake for 5 to 10 minutes at 400 degrees until warmed completely through.
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!
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