This Mediterranean Mini Quiche is delectable and healthy appetizer made of spinach, mushroom, red bell pepper, red onion, zucchini and feta cheese in creamy egg mixture.
These are delicious, light, flavorsome and most of all very easy to make.
Another great thing about this Mediterranean Mini Quiche, you can make it in advance, bake and freeze. Warm a few pieces at a time whenever you are craving for it.
Mini quiches are so convenient to have on hand. If a friend shows up unannounced, just pop it in the oven and in a few minutes you have something to serve your guest.
This is one reason to add it to your spread during gatherings. Make it a few days before your party and warm it up on the day of your celebration.
You’ll be happy that you got it out of the way. Make sure to have extra servings as people will be going back for more.
This Mediterranean Mini Quiche recipe is so versatile, you can switch the stuffing ingredients if you like.
Note: One thing to note, don’t add any more liquid to this recipe or you’ll end up with a soggy quiche.
If press for time or just want to make something simple, a store bought pie crust works well with this recipe. All you need is a cookie cutter.
This Mediterranean Mini Quiche is also great for busy mornings. Pop it in the oven and in a few minutes you can serve it for breakfast.
Can I Make Crustless Mediterranean Mini Quiche?
Yes, you can but I prefer it with crust. Reduce baking time by 5 minutes.
How To Make Mediterranean Mini Quiche Crust
(1) Move store bought pie crust in room temperature 30 minutes before making quiche.
(2) Carefully roll–out the pie crust and use a cookie cutter to make the quiche shells.
(3) Before taking the cut dough, prick a few holes with a fork so steam can escape. This will prevent dough from floating up while baking.
(4) Lightly grease pan with olive oil or butter. It is easier to use a paper towel and lightly wipe each cavity with olive oil.
(5) Center the dough in pan, holding opposite sides then gently push it down in the pan. Carefully press down the sides of dough to fit in pan.
If dough breaks, patch it with leftover dough.
(6) Leftover dough from cut out can be patched together to make another shell, if you like otherwise you can discard it.
This post will not have a video but it is very similar to my Steak Mini Quiche video, you can watch this to get an idea how to make mini quiche.
What Pan to Use For Mini Quiche?
I like the size of Wilton’s mini tart pan with 12 cavities. It is 2 ½ inches wide and ½ inch deep.
If you have a 24 mini muffin tins, this will work too but quiches will be smaller compared to the mini tart pan.
How to Freeze Mini Quiche so they don’t stick?
When done baking, remove mini quiche from baking pan after 2 to 3 minutes and transfer to wire rack to completely cool down for about an hour.
Place in a well-sealed container, zip lock bag or food saver with the top of 2 quiches facing each other. If you stack them on top of each other, the bottom crust of one will stick on the stuffing of the other quiche.
Another way to do it, place them individually on a tray and freeze for about 20 minutes. Once frozen, store them in a big zip lock bag.
Freeze up to 2 months.
Ways to Reheat Frozen Mini Quiche?
Reheat in the oven at 350 deg F for about 10 to 12 minutes.
You can reheat frozen mini quiche in the microwave but crust will not stay crisp. Heat between 20 to 30 seconds. Overheating will make quiche tough.
What to Substitute Half and Half?
You can use ¾ cup milk or heavy cream.
The egg mixture recipe was adapted from Patricia Heaton's recipe and I added garlic powder to the mixture. My original recipe calls for 2 eggs but I like her recipe better.
Do you like steak, Try my Steak Mini Quiche recipe, it is delicious!
Or Would you like to try Bacon Spinach Frittata similar to crustless quiche.
Mediterranean Mini Quiche
- 1 14.1 oz Pie Crust store bought
- 1 large egg
- 1 large egg yolk
- ¾ cup milk, half and half or heavy cream
- ¾ teaspoon garlic powder
- Pinch of cayenne pepper
- Salt and pepper to taste
Mediterranean Mini Quiche Stuffing
- ¼ cup spinach chopped
- 5 pieces Kalamata olives chopped
- 5 tablespoons red onion chopped
- 5 tablespoons cremini mushroom chopped
- 5 tablespoons red bell pepper chopped
- 3 tablespoons crumbled feta cheese
- Salt and pepper to taste
- 1 tablespoon butter
- 3 tablespoons olive oil
- 12 pieces sliced zucchini
- 3 mushroom sliced
- 1 tablespoon red onion julienne
- 2 tablespoons feta cheese
- Use room temperature store bought pie crust.
- Prepare stuffing. Chop red onion, mushroom, red bell pepper, spinach, Kalamata olives and place in a bowl. Season with garlic powder and blend well. Set aside.
- Prepare egg mixture. Whisk egg lightly. Then combine egg, half and half, garlic powder, cayenne pepper, salt and pepper. Blend well. Set aside.
- Unroll pie crust and use 3 ½ inch cookie cutter to cut out 12 mini tart crust. If using a 24 mini muffin pan, use a 2 ½ inch cookie cutter. Before taking the cut out crust, prick it a few times with fork. Watch my video, to see how I do it.
- Lightly spray muffin pan or wipe with olive oil.
- Center dough in pan and hold opposite sides of dough (top) and push gently in the pan. Carefully fit dough without tearing it.
- When all dough are in place, divide stuffing into 12 and stuff each dough.
- Pour egg mixture on each dough using a measuring spoon.
- Preheat oven at 375 degrees and bake for 20 to 25 minutes until egg mixture are firm to touch and heated through. Add toppings 3 minutes before its done baking, and continue baking. Set your baking time again for 2 or 3 minutes. When done, cool for 5 minutes and transfer to a wire rack. Enjoy!
- If you don’t want to do the toppings, chop all the ingredients and add it to your stuffing, then bake for 20 to 25 minutes.
- You can make this Mediterranean Mini Quiche crustless and reduce baking time by 5 minutes.
- Store leftover baked mini quiche in a zip lock bag and refrigerate up to 4 days or store in freezer up to 2 months.
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