I love quiches for a brunch and these mini quiches are a great way to make an easy finger food for a baby or wedding shower, brunch or party. You can adapt them with your favorite veggies or change out the type of cheese to your choice. I added red pepper to the recipe for the gender neutral baby shower we hosted.

Entertaining and parties are a great time to pull out those appetizer recipes you feel like you never get to use, or to try some new ones. When you are the hosts, finding recipes like this one that are easy and can be made ahead and warmed up at party time, are great stapes for your recipe box.

Check out the Grateful Girl Appetizer Page for more appetizer ideas!

I cooked these mini quiches for the menu of our daughter’s Gender Neutral Baby Shower. They were easy to make and adapt and I also made them ahead of time and just warmed them when it was time for the event. Check out the details of the Gender Neutral Baby Shower for lots of DIYs and more recipes.

If you are looking for more appetizer recipes, check out the Appetizer page!

Savory Mini Quiches

Course: Appetizers, Brunch

Servings

24

servings

Cooking time

15

minutes

Calories

106

kcal

Ingredients

• 1 package (15 ounces) refrigerated ready-to-to-bake pie crust

• 1 cup zucchini, chopped

• 1/2 cup fresh mushrooms, chopped

• 1/4 cup cooked bacon, chopped or bacon bits

• 1 garlic clove, pressed

• 1/4 cup green onion, sliced

• 1/2 cup milk

• 2 eggs

• 1/2 cup (2 ounces) shredded Cheddar cheese
  

• Dash of ground black pepper

Directions

• Preheat oven to 375 degrees . Spray mini muffin pan with non stick spray
• On lightly floured surface, roll one pie crust into 12×10 inch rectangle using a pastry roller
• Cut 12 circles from the dough using a 3″ biscuit cutter (a jar lid can also work)
• Press into a mini muffin pan and use a wooden pastry tapper or your fingers to press dough into tin
• Repeat with remaining pie crust.
• Chop zucchini, mushrooms, and bacon. Slice green onions and press garlic.
• Whisk milk and eggs together. Stir in vegetables and remaining ingredients.
• Fill each muffin cup with approximately 1 tablespoon of filling.
  
• Bake 15-18 minutes or until puffed and lightly browned.
• Cool in pan 2 minutes, remove carefully. Serve warm.

Notes

• Variations: To make one 9-inch quiche, place one pie crust in a 9″ pie plate according to package directions. Double all ingredients, except eggs- use 3 eggs. Slice zucchini and mushrooms, if desired. Proceed as recipe directs. Bake 35-40 minutes or until knife inserted in center comes out clean.