Mini Cheesy Quiche

I absolutely LOVE entertaining and all of my friends know when I’m hosting, it usually means something yummy and homemade. In the past, I’ve made braised short ribs with creamy polenta and served it in small single serving cups. This time I was having a big group over and decided to try making finger foods instead. They are easier to eat and you don’t have any extra dishes. I was looking for a fancy finger food and what could be more perfect than mini cheesy quiche?!

The great thing about quiche is that you can customize it any way you’d like, add your favorite veggies and cheese and make it your own! Try cheddar and broccoli, american cheese and ham, or spinach, bell pepper and sausage. YUM!!

Ingredients: 1 tbsp butter 1 tbsp olive oil 1/2 large bell pepper diced 1 small onion diced 4 oz. crimini mushrooms diced 1 cup shredded white cheddar cheese 8 eggs 4 tbsp milk

Crust 1 cups flour 1/3 cup butter 1 tsp salt 3-4 tbsp milk


  1. In a large saute pan over medium heat, melt butter and olive oil. Add onions and cook for 2 minutes, add bell peppers and mushrooms and cook until tender.

  2. Place sautéed veggies in a large bowl and let cool slightly. Add grated cheese, eggs, and milk and mix until all ingredients are incorporated.

  1. Spoon egg mixture into mini muffin tin filled with crust and bake in a preheated 350 degree oven for 12 minutes.


  1. In a large bowl combine flour, softened butter and milk, blend with a fork (or with your hands) until dough forms a ball.

  2. On a floured surface, roll dough out very thinly, approx. 1/8″ thick. Using a 1/3 cup measure as a cookie cutter, cut out circles and place in a mini cupcake molds.

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