Mini Onion and Gruyere Quiche
These bite-size quiche are delicious right out of the oven or at room temperature making them a great addition for your next party. Add finely diced ham or bacon to the filling, or choose a different cheese to vary the flavors.
Equipment
- Mini muffin pans
Ingredients
- 1/2 cup butter, softened to room temperature
- 4 ounces cream cheese, softened to room temperature
- 1 cup flour
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 large onion, thinly sliced
- 1/2 cup Gruyere, grated
- 2 eggs, beaten
- 1/2 cup milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
Instructions
- In a large mixing bowl, with an electric mixer, beat butter and cream cheese until well blended. Add flour, and beat well. Form into a ball and wrap in plastic wrap. Chill in refrigerator for 1 hour.
- Shape dough into 24 1-inch balls; place each ball in an ungreased mini muffin pan. Press dough onto bottom and sides. Chill 30 minutes in refrigerator.
- In a medium skillet, over medium heat, heat olive oil and butter. Add onion slices and sauté several minutes until brown and caramelized. Remove to a cutting board to cool. Finely chop.
- Combine eggs, milk, salt, pepper and garlic powder. Preheat oven to 400 degrees
- Evenly divide onion and cheese amongst quiche cups. Spoon 2 teaspoons of egg mixture into each cup.
- Bake at 400 degrees for 18-20 minutes, or until lightly browned. Cool pans 4-5 minutes before turning out onto wire rack. Serve warm or at room temperature.
- To freeze, cool quiche completely and store in an airtight container. Quiche will keep in refrigerator for 2-3 days; freeze for up to 3 months.
Notes
- If adding meat, use 1/3 cup diced ham and or 3-4 slices of crisp cooked and crumbled bacon.
- I often freeze these to have them on hand. Thaw to room temperature and serve, or bake thawed quiche in a 400 degree oven for 4-5 minutes to reheat.