Petite Quiche

Tammy Perri Klemens


This is my dear mother-in-law's recipe, who lived in Switzerland for many years. While she was there she was given this recipe and she, and now I also, use it whenever we entertained.


★★★★★ 1 vote

Makes about 30 quiche
1 Hr
30 Min


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  • 2 stick
    butter, room temperature
  • 6 oz
    cream cheese, room temperature
  • 2 c

  • 1/3 c
    dry cream of leek soup mix
  • 1 c
    whole milk
  • 1/2 c
    half and half
  • 2
  • 1/4 lb
    swiss cheese, grated
  • 1/2 tsp
    dry mustard
  • 1/2 tsp
  • 1/4 tsp

How to Make Petite Quiche


  1. Pastry:
    Cream together with hands butter and cream cheese. Gradually work flour into mixture. Pinch off small balls of pastry and press into mini-muffin tins. (Do not grease pans!)
  2. Filling:
    Bring soup mix and milk to boil using low heat and stirring often. Cool slightly and stir in half-n-half. Let cool. Beat eggs, cheese mustard, salt and pepper together in small bowel. Add to soup mixture. Fill pastry cups. Bake at 375 degrees until brown (about 30 minutes). Serve warm.

Printable Recipe Card

About Petite Quiche

Course/Dish: Other Appetizers
Other Tag: Quick & Easy

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