Take the last-minute stress out of the equation with make-ahead apps you can pop in the oven straight from your freezer! Mini quiches are warm, cheesy, and flaky– one perfect bite. I’ve given you the recipe here for crab and Swiss quiche, but you can switch up the cheese or sub in veggies or bacon for the crab and proceed as directed.
This recipe makes 48, or two mini-muffin pans full. I recommend using a silicone pan; I tried both ways and the silicone made the quiches much easier to remove. If you’ve only got one pan, you can keep the custard in the fridge while the first batch cooks, then re-do the process (once the pan is cleaned and cooled).
You will need:
- 2 pie crusts (I recommend using this easy recipe from Bravetart, or you can use premade dough)
- 4 large eggs
- 1 egg yolk
- 2 C whipping cream
- Pinch nutmeg
- Pinch cayenne
- 1 tsp salt
- A few grinds of pepper
- 4 oz. crab meat
- 4 oz. swiss cheese
- 2 green onions
Roll out your pastry to about 1/8” thick on a well-floured surface. Using a 2 ¼” glass or cutter, cut out 24 circles from each crust. You can re-roll the scraps once if you need to, although I didn’t.
Fit the circles into the pan, taking care to get the pastry all the way into the bottom and pushed against the sides. Chill the pan in the fridge for about 30 minutes while you prep the rest of the ingredients. This will relax the dough and keep it from shrinking.
Set the oven to 350F with your rack in the middle.
Add the eggs, yolk, whipping cream, nutmeg, cayenne, salt, and pepper to a bowl and whisk together. Pour the custard into a container with a spout (a gravy boat, creamer pitcher, measuring cup, etc.) to make it easier to pour into the mini cups without spilling. If this stuff spills, it will be majorly messy and may make it impossible for you to get the little quiches out unscathed. Trust me, it is Total Destruction if the egg spills past the crust. It cements your baby quiches to the pan for eternity.
Chop your onions finely. Chop the crab roughly. Shred the swiss cheese.
Add a touch of these fillings to each baby crust (about 1 tsp total) and top off with custard. You only want to fill the cups just to the tops of the crust. Don’t fill to the top of the muffin cup, or they will overflow as the egg puffs up during baking (see Total Destruction, above).
Wipe any drips up, put your pan on a rimmed baking sheet (just in case they spill over!) and slide them into the oven for 25-30 minutes, or until the tops are browning and the mini quiches are puffy.
Let them sit for a couple of minutes, then pop them out while they’re warm. You can run a knife along the sides of each quiche if you’re using a metal pan; generally you can just pop them out from the bottom with a silicone pan.
Either serve right away, or put the quiches on a rimmed baking sheet, spaced apart so they are not touching, and freeze for about an hour. Remove from the baking sheet once they’re frozen and add them all to a sealable bag or container for longer-term freezer storage. They will keep up to a month. To serve, put the baby quiches on a baking sheet and heat in a 425F oven for 12-15 minutes.
These little cuties are delicious bites of cheesy goodness—make them today and keep them in the freezer and you’ll have the perfect bites for all of your get-togethers this holiday season!