Mini Quiche

Beth Pierce


This Mini Quiche recipe is a cinch to put together using mini fillo shells and vegetables, meats and cheeses that are probably already in your fridge. I like to serve them as appetizers along with Quick and Creamy Crab Stuffed Mushrooms and Cream Cheese Wontons with Chicken and Pepper Jack.


☆☆☆☆☆ 0 votes

15 Min
15 Min
Convection Oven


  • 1 box
    mini fillo shells
  • 1 small
    broccoli floret finely chopped
  • 5-6
    baby spinach leaves finely chopped
  • 2 Tbsp
    cheddar finely shredded
  • 1 1/2 Tbsp
    chopped ham
  • 1
    mushroom finely chopped
  • 1 1/2 Tbsp
    tablespoons swiss cheese finely shredde
  • 1 slice
    crispy cooked bacon finely chopped
  • 1
    green onion finely chopped
  • 4
  • 1 c
  • 1/4 tsp
  • 1/8 tsp
    fresh ground black pepper

How to Make Mini Quiche


  1. Preheat oven to 375 degrees. Spray mini muffin pans with nonstick cooking spray.
  2. Add a pinch of broccoli, spinach and cheddar to 10 fillo shells. Add a pinch of ham, mushrooms and Swiss cheese to 10 fillo shells. Add a pinch of bacon, green onion and cheddar cheese to the remaining fillo shells.
  3. In a medium whisk together eggs, cream, salt and pepper. Using a teaspoon spoon the egg mixture over the ingredients in the shell. Bake for about 15-20 minutes or until set and lightly browned.

Printable Recipe Card

About Mini Quiche

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: French

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