Mini Quiche Tarts
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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.
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!
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.
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 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!
Mini Quiche Tarts
*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!
Nutrition info is an auto generated estimate.
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Thanks, it looks great and will definitely be one appetizers I serve for Christmas . Wishing you and yours a very Merry Christmas ! 🎄
Thanks, Edith! I hope you have a wonderful holiday too! 🙂
I discovered quiche in college and always loved quiche Lorraine. But these mini tarts are to die for! Love ‘em
I love them too. They're light, flaky and easy to pop into your mouth! 🙂
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!!
The butter really makes this crust delish! 🙂