One of my absolute favourite party appetizers is definitely the adorable little Mini Quiche Florentine! They are so darn cute and so tasty! While you can find packages of mini quiche in the frozen section of a grocery store, making them at home is easy! Making them with ingredients you can pronounce is so much better!
Since developing food sensitivities, I have been a lot more careful about what I am eating. I am no longer able to eat many foods and so much of what I make is homemade so that I can make the necessary modifications. This has meant that I have reduced the amount of processed foods that I am eating. Making things from scratch has helped me in my journey to heal myself and I feel so much better because of it! A girls got to indulge though, and parties are definitely one of those times to let your hair down and indulge!
Frozen vs. Fresh
At every party we have thrown in the past, I was always sure to pick up a package of these bite-sized treats from the frozen aisle. When we were about to throw our next party and I circled the aisles of the grocery store picking up items for our shindig, I reached for a box of mini quiches and read through the ingredients list. Though I used to sometimes ignore ingredient lists in the past, it is now second nature to ensure I am not eating anything I have a sensitivity to.
Boy was I shocked when I read the ingredients of those delicious little mini quiches I love so much! There were so many ingredients I couldn’t pronounce and I was insistently put off at the thought of buying them. If I can’t picture what an ingredient looks like and it is not something I can run down another aisle and pick up myself, I most definitely do not want to be eating it! No thanks!
I set out to make my own quiches when I got home and was so pleased with the results, I have never looked back! The recipe I am sharing with you today is one I have tweaked since that first time I made these. Ittastes so close to the frozen quiches I used to love. But with ingredients I feel good about! Hooray!
Making the Mini Quiche Florentine
Making Mini Quiche Florentine is surprisingly easy! I used a homemade pie crust but if you like, you can use a frozen one if you want to save some time. For a simple pie crust recipe, check out my recipe for Leek and Spring Pea Quiche. I doubled this recipe and used it to make these mini quiche.
Although I often forget to do so, this time around I was sure to snap pics of the process to show you each step, though it isn’t hard to do at all!
I started by preheating my oven to 350F and greasing my mini muffin tin with butter. Then I got to rolling out my pie crust and used a 2 inch cookie cutter to cut out circles. I used one with scalloped edges this time and it gave them a bit of a design which I think is cute. Then I pressed each circle into the tin.
I pierced each pie crust with a fork and moved on to mixing my filling. I added eggs, milk, bacon, spinach, onion powder, salt and thyme to a bowl and whisked it all together. Be sure to chop your bacon and spinach finely. They are mini quiche, after all, and no one wants a big chunk of anything in a little bite!
Then I spooned the filling into the quiche.
A little sprinkle of cheddar cheese and then I popped them in the oven!
I baked them for 12 minutes, until they were puffed up and perfect! Don’t worry if they puff up quite a bit, they deflate as they cool. I snapped a pic just after they were out of the oven and they were deflated already and it had only been a minute!
Storing your Mini Quiche Florentine
If you are making mini quiche the same day or a day before your event, you can store them in the fridge and then reheat them before serving. You can also make these far in advance and store them in a freezer safe container. Just reheat before your event. That’s it!
I am so pleased with how tasty these are and just how easy they are to make! Be warned that if I am ever invited to your party and you are serving any of these babies, I may take more than my fair portion. Make that I will take more than my fair portion. #sorrynotsorry
You may also like:
Baked Chicken Taquitos
Mini Quiche Florentine
- 2 pie crusts (homemade or store bought)
- 1 tablespoon butter
- 3 eggs
- 1/3 cup milk
- 2 strips bacon cooked and crumbled or finely chopped
- 1/4 cup spinach finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon dried thyme
- 1/4 cup cheddar cheese shredded
- Preheat oven to 350F and butter a 24 cup mini muffin pan.
- Roll out your pie crust or, if you are using store bought, flatten crust and use a 2 inch cookie cutter to cut out circles. Press into the mini muffin pan and pierce each one with a fork.
- In a bowl, whisk together the eggs, milk, bacon, spinach, salt, onion powder, and thyme.
- Using a tablespoon, spoon the mixture into each pie crust, filling it 3/4 of the way. Sprinkle a little cheddar cheese on top of each.
- Bake in the oven for 12 minutes or until they have puffed up and the center is set. Remove and let cool. Gently run a butter knife around the quiches before removing from the pan.