Easy Mini Quiche Recipe Perfect for Your Tea Party

When you’re choosing a treat for your tea party, you can’t do better than a fast and easy mini quiche! They’re the perfect size and they look so tempting on your tea tray! (They’re great for other times, too – like snacks, appetizers, or brunches. They’re a staple at our house for Christmas morning!)

The process is super simple, and you can make them ahead. You can freeze them too. Then all you have to do is pop them into a warm oven for a bit, and voilà – instant yumminess!

When I threw a tea party a while back, which you can read more about here: How to Host a Tea Party – The Essential Guide for Tea-Lovers, these easy mini quiches were front and center on the menu.

There are really only 5 steps to this recipe – I’ll walk you through them.

Step 1 – Saute the Filling for Our Easy Mini Quiche

This is a pretty casual recipe. In fact, I’ve used many different things for the filling. Prosciutto and asparagus are one of my favorites, but the combinations are almost limitless. Sausage and onion, bacon and mustard, snow peas and garlic – you name it.

So you don’t really have to measure too exactly. For our purposes in this post, I used 4 or 5 slices of prosciutto, and about 8 asparagus spears. You just saute whatever ingredients you’ve chosen, until they’re just starting to get browned.

Then let them cool down just a bit while you gather up the rest of your ingredients.

And here are the easy mini quiche ingredients: your sauted filling, milk, eggs, grated cheese, and Bisquick. LOVE that Bisquick! You can use one cheese or any combination. Here I used a Trader Joe’s 3-cheese blend plus some jack and parmesan.

You’ll also want some coarse salt and green onions for garnish. (Or whatever you want to use. Sage and/or rosemary are nice too – just depends what flavor you’re after.)

Step 2 – Add the Fillings to the Muffin Cups

Step 2 is to put the filling into the muffin cups. I love this pan – it’s big, with 48 mini cups in it. Sure beats having to make a bunch of small batches!

Then add the cheeses over the top in whatever proportion works for you. If you really like cheese, you might grate up a tiny bit more …

Step 3 – Mix the Remaining Easy Mini Quiche Ingredients

Then put the eggs, Bisquick, and milk into the blender, and blend away! You want it to be pretty smooth, with no pockets of dryness.

Step 4 – Pour the Egg Mixture

Then pour the egg mix over the fillings. You can see I got pretty close to the tops there, on some of them. But you don’t want them to overflow because any batter that’s left on top will burn, and that’s never fun.

If you have more control than I have and can manage it, you’ll want to keep the fill level just below the top, like in the first one at the top left.

Step 5 – Bake the Easy Mini Quiches

After that, just pop them into the oven on the middle rack! The time to cook them varies wildly from oven to oven, and over time. Our oven seems to be getting hotter as it gets older. Hmmmm – maybe it’s having hot flashes too!

ANYway, I start checking them at about 25 minutes, and keep my eye on them after that.

Pull them out when they get golden on top, like below. Once you’ve done it a couple times, you’ll have a good idea of how long it’ll take in your oven.

If you like the sides less brown, don’t let the tops get quite this golden.

Optional Garnish

I let the whole pan cool on a rack – just for a while until I can pick it up. Then depending on your pan and the amount of oil you used, the quiches will either fall right out when you turn the pan over, or you can run a plastic knife around the edges to loosen them.

I like to sprinkle the coarse salt on while the quiches are still hot so it sticks better. Then add your garnish and let them cool until you can pick them up and eat them!

Or if you’re going to freeze them, let them cool all the way, then put them in baggies or containers in the freezer. They’re fabulous re-heated!

Actually, they’re delicious no matter how you eat them. Or when! I like to put a few into my lunch bag for a mid-morning or afternoon snack. And of course, they’re perfect for that tea party!

Let me know what you think! Do you have a favorite mini quiche recipe?

Barbara’s Boutique Recommendations

Click on the pictures below for links to the pieces I mentioned in this post. If something’s not available, I chose a similar replacement.

* This post includes affiliate links for your shopping convenience. If you click on a link and buy anything from that site within 24 hours, I get a small commission and there’s no extra cost for you! It really helps toward the cost of publishing Mantel and Table, and I seriously appreciate it. (You can read the whole disclosure policy here.) Thanks so much for shopping with me!

And remember, a portion of anything you buy from MANTELandTABLE.com goes to Habitat for Humanity and Proud Ground. With our purchases, we get to help people build homes for their own mantels and tables!

Pin the Easy Mini Quiche Recipe for Later

The Easy Mini Quiche Recipe

Easy Mini Quiche Recipe Perfect for Your Tea Party

Recipe by MANTELandTABLE.comDifficulty: Easy

Servings

48

Quiches

Prep time

20

minutes

Cooking time

45

minutes

Calories

25

kcal

Total time

1

hour 

10

minutes

These delicious mini quiches are the perfect size for a tea party! They’re also great for snacks, appetizers, or brunches. The process is really simple, and you can make them ahead of time. You can freeze them too. Then all you have to do is pop them into a warm oven for a bit, and voilà – instant yumminess whenever you want it!

Ingredients

• 4-5 Slices Prosciutto

• 8-10 Spears Asparagus

• 1-2 TBS Olive Oil

• 2 Eggs

• ¾ – 1 Cup Milk

• ⅓ Cup Bisquick

• 1 Cup Grated Cheese

• Green Onions, Chopped

• Coarse Salt

Directions

• Chop prosciutto and asparagus into bite sized pieces
• Saute in olive oil over medium heat
• Let cool and distribute evenly among 48 mini muffin cups
• Sprinkle cheese mix over filling in cups
• Mix Bisquick, eggs, and milk in the blender until thoroughly combined
• Pour egg mixture over filling in cups
• Wipe off any filling or egg mixture from the top of the pan
• Carefully put the pan into the oven and bake at 400 degrees for 35-45 minutes, checking after 25 minutes and often thereafter
• Remove from oven when the tops are lightly golden, and let whole pan cool on wire rack for 5 minutes or so
• Run a plastic knife around the edge of each mini quiche, and turn pan out onto wire rack
• Sprinkle with salt, and garnish with green onions
• Let cool enough to eat! Or cool completely to store or freeze. They can easily be thawed and/or reheated