Mini Quiche Tarts are buttery, savory, and exactly what your guests are craving at your next party. They're the perfect appetizer treat!
- 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
- 1/2 tsp. garlic salt
- 1/4 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!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Oven
- Cuisine: French
Keywords: appetizers, mini quiche tarts, quiche, spinach, onion, parmesan, cream, eggs, cheese, tarts, mini quiche