I try not to do a lot of re-posting of recipes on Wholefully. Not only is it boring for you guys, but it’s a total snore for me, too. I have so many new ideas that I want to try out!
But every now and again, there is a recipe that I’ve done previously (usually from my first few months of blogging) that I think really deserves an update. The only thing that was worse than my photography skills from back then was my recipe writing. And there are certain recipes from those days that are such family favorites, I feel like I need to do them justice with a new, shiny post.
I’m looking at you, mini quiche.
I make these quiche every Christmas for our family Christmas party (hence the name). And usually a few more times during the year for various pitch-ins and potlucks. These quiche never disappoint and there is rarely any leftover on the buffet. They are rich, flavorful and crazy adorable. Vegetarians and meat-lovers alike love them. And they are totally adaptable—switch out the cheeses, leave out the spinach, add some ham. Whatever you want!
Basically, these quiche rock. Which is why, that sad sack of a post from two years ago just doesn’t seem like quite enough fanfare for these guys.
But quite possibly the best part of these quiche is that they can be made ahead and frozen for weeks or even months—although ours never last that long. I can make a giant batch at the beginning of December, stash them in a freezer bag and then pop a dozen or so out at a time for various parties and but-I-don’t-want-to-cook dinners. They reheat nicely in the microwave or in bulk in a 400° oven.
I’m not totally passing off an old recipe. In the past two years, I have tweaked the recipe a bit to be even more delicious-y-er. The big two changes— caramelized onions and homemade pie crust—take little effort but make a huge flavor difference. When I first wrote that post, I was terrified to make pie crust, but since, I’ve mastered the easy process and realized that it is totally worth the extra 10 minutes of effort. Homemade pie crust=amazing.
Of course, if you aren’t a fan of all-things-mini like I am, you can turn this particular quiche recipe into a full-size guy. Just half the pie crust part (it takes more crust to make the mini quiche) and put it all into a pie pan. Then bake at 350° until the middle is set.
Mini Christmas Quiche
Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: About 60 mini quiche
For the Pie Crust
- 3 cups whole wheat flour (or any combo of white and wheat)
- 2 teaspoons sugar
- 1 teaspoon Kosher salt
- 2 sticks butter, cut into small cubes and frozen
- 8-10 tablespoons ice water
For the Filling
- 1/2 stick of butter
- Pinch of red pepper flakes
- 4 cloves garlic, minced
- 1 large onion, diced
- 1 tablespoon honey
- 16 ounces chopped frozen spinach, defrosted and squeezed dry
- 1-16 ounce can of sliced mushrooms
- 6 ounces herbed feta cheese, crumbled
- 3 cups shredded cheddar cheese, divided
- 4 eggs
- 1 cup milk
- Salt and pepper, to taste
- Preheat oven to 375°. Spray each of the cups of a mini muffin tin with cooking spray and set aside.
- To prepare pie crust, pulse together flour, sugar, and salt until well-mixed. Add in butter and pulse until butter is cut into pea-sized (and smaller) pieces. Pulse in water, 2-3 tablespoons at a time until mixture stays together when squeezed in your hand. Dump mixture onto a well-floured surface, form into two discs, wrap in plastic wrap and stash in the fridge while you prepare the filling.
- In a heavy-bottomed dutch oven or skillet, melt butter over medium high heat. Add in red pepper flakes and garlic and cook until garlic is tender and fragrant, about 2 minutes. Add in onion and cook until garlic is translucent, about 4 minutes. Reduce heat to low, add in honey and simmer onions until they turn brown and very soft—about 15 minutes.
- Add the mushrooms, spinach, feta, and 1 cup of the cheddar cheese and stir until well-mixed. Remove from heat and set aside.
- In a mixing bowl, whisk together the eggs, milk, salt and pepper until pale and bubbly. Set aside.
- Remove one of the pie crust discs from the fridge and roll out on a well-floured surface until about 1/8″ thick. Using a biscuit cutter or drinking glass rim, cut out small pie crust circles. Place one circle in each of the cups of the prepared muffin tin—pressing in to form around cup.
- To fill each up, put about 1 teaspoon of the spinach mixture in each of the cups, then carefully spoon about 1 tablespoon of the egg mixture over top. Top each mini quiche with a little bit of the remaining cheddar cheese. Repeat until all cups are full.
- Bake in preheated oven for 15-20 minutes or until the pie crust is browned and the egg is set. Repeat process with remaining crust and filling.