I’m sharing a quick and simple mini spinach, cheddar, and red pepper quiche recipe over at SheKows. It works as an appetizer or as part of a brunch and is very festive looking. Be sure to pop on over to there for the full recipe!
It’s the holiday season! I have a great recipe to share with you to enjoy during this wonderful time of year — mini quiches. They’re perfect to use as an appetizer at a party or even as part of a Christmas brunch. Even better? My kids loved these!
The recipe is easy to put together. It also looks festive with the colors you get from the spinach and roasted red pepper. Those ingredients are added with egg and cheese. Then it’s placed inside a puff pastry crust to make little mini morsels of goodness! I used Cache Valley Cheese Mild Cheddar Finely Shredded Cheese in these mini quiches.
I am proud to be born and raised in Utah. So, I love being able to support local brands when I can. It makes it so easy when Utah has such amazing goodness like Cache Valley Cheese. Although I used shredded mild cheddar in this recipe, Cache Valley has tons of other options. They include swiss, gouda and mozzarella, so play around with your favorites.
Regardless of what cheese you go with, these quiches are perfect for entertaining. They can be made ahead of time and served warm, at room temperature or even cold. I personally like them warm.
Mini Spinach, Cheddar, and Red Pepper Quiche
Real Mom Kitchen
- 3 eggs
- ¼ teaspoon onion powder
- 4-1/2 tablespoons heavy cream
- Salt and pepper to taste
- 1 package puff pastry 2 sheets
- ⅔ cup fresh chopped spinach
- 1 cup Cache Valley Mild Shredded Cheddar Cheese
- ¼ cup diced roasted red pepper
- Preheat oven to 375 degrees F.
- In a bowl, beat together the egg, onion powder, cream, salt and pepper.
- Use a 3-inch round cookie cutter to cut out 9 circles from each puff pastry sheet.
- Place each circle in a muffin cup in a muffin tin. Press the dough around the cup to line each cup.
- Divide the spinach, cheese and red pepper evenly between the lined tins. Spoon 1 tablespoon of each mixture into each of the lined tins.
- Bake for 15 – 20 minutes until egg is set and crust is brown. Carefully remove from the tins.
Recipe adapted from Amazing Appetizer Recipes.
Disclosure: This post is a part of a collaboration between Cache Valley and SheKnows.