Name: French Onion Mini Quiche with Variations
Prep time: 70 min
Cook time: 25 min
Total time: 105 min
Ingredients: 1 recipe Rich Pie Crust (2 discs, chilled); 1 lb onions (about 3 medium); 1 tablespoon olive oil; 4 large eggs; 1 1/2 cup light cream (18%); 1/4 teaspoon salt &amp; pepper (each); 1 1/2 cups grated Gruyere cheese; 1 teaspoon fresh thyme leaves (or 1/2 tsp dried); 1/2 teaspoon chopped fresh rosemary; 1/4 cup cooked, crumbled bacon (optional); 1/4 cup cooked lobster (or crab, optional); 1/4 cup wilted spinach (drained, optional)

A delicate appetizer, featuring flaky crust, fluffy, cheesy interior and dreamy caramelized onions in every bite.

Let me be upfront with you: this isn’t a simple recipe. But it’s Christmas, and I think that allows for a little extra kitchen time. Trust me, the effort pays off in the versatility and pure luxury of these French onion mini quiches.

I am a lifelong fan of quiche in all its forms. It’s kitchen alchemy, to be able to take relatively common ingredients and transform them into an elegant dish worthy of a Christmas tea tray, party appetizer, or brunch showstopper (pot-luck included, as these travel well).

This post walks you through a classically-inspired French onion mini quiche with variations for any and all occasions.

Let’s Talk Versatility

I’m serving up this recipe as a suggestion for holiday brunches and appetizers, but my advice would be to embrace the recipe the whole year round for its versatility. Ahead of us are long, dark days when it’s just too cold to consider going out for groceries. Stock enough eggs, and quiche can be dinner, using what you have in the fridge.

French Onion is our base flavour – that simply means caramelized onions with a bit of thyme and a sharp cheese – and it is perfect in every way. However should you wish to take the mini quiche in a different direction, here are my tested variations and suggestions for alternate fillings.

East Coast Cozy

A special seafood mini quiche, featuring lobster or crab, perfect for Christmas brunch or NYE appetizers. A dash of Old Bay seasoning is the secret ingredient! Shellfish pairs well with sharp cheese (think lobster mac & cheese, hot crab dip, etc) and the caramelized onions round it all out.

Vegetarian Quiche

I think most quiches start vegetarian, with a sprinkling of wilted spinach (Florentine) or squash (like these crustless mini quiche). Both are fantastic additions a French Onion mini quiche.

Consider adding in a mix of sautéed wild mushrooms for a pop of umami that’s delicious with the sweet onions; an ideal vegetarian main dish for lunch or brunch.

Bacon Lovers

Everyone loves bacon, and it is the base for the beloved Quiche Lorraine. Crumble it in with the onions and serve you mini quiche for a holiday brunch. In springtime, pair bacon with asparagus like this popular quiche.

Let’s Talk Do-Ahead

Prep Ahead

Mini quiche are best done in stages, with the steps completes as you have time like so:

Make and chill pie crust, Can hold in the fridge 3-4 days or freezer for 1 month.
Caramelize onions. Can hold in the fridge 4-5 days
Grate cheese. Can hold in the fridge or freezer.
Cook additional fillings: wilt spinach, fry bacon, etc.

I tend to multitask and before long I have a fridge stocked with quiche fillings and a muffin tin of tart shells in the freezer. Assembly is quick and warm mini quiche are just a 25 minute bake later.

Freezing Mini-Quiche

You can freeze the raw crusts in the muffin tins and bake from frozen. You can also pre-bake the shells and freeze those too.

I like to finish the mini quiche completely, cool, then package up by the half-dozen in airtight containers. I label them and freeze for up to one month. I’ve got a stash of lobster mini quiche frozen for New Year’s brunch!

REHEAT: For the all-important re-heat, preheat the oven to 350F. Place frozen quiche on a baking tray and bake for 15 minutes until mini quiche are heated through. Serve at once.

Baking Tips for Mini Quiche

Okay if you’re new to quiche baking, start with my Quiche Tutorial and learn my formula for success. I’m giving you a few very smart hacks and helpful tips, but there are no shortcuts when it comes to crafting a perfect mini quiche. Yes, I said perfect, and I am a tough judge. No soggy bottom here!

Roll your pie crust quite thin (1/8th inch). Too much crust isn’t appealing.
Blind bake the crusts. This prevents the dreaded soggy bottom. (see my tip below)
Bake on the bottom shelf. This helps ensure browning on the bottom crusts,
Precook vegetables and proteins in the filling: mushrooms, spinach, lobster, ect. Drain well.
Cutesy mini quiche pans exist, but most home cooks use a muffin tin because everyone has one. You can achieve excellent results with a beat up old muffin tin, so pick one up at a thrift shop if you need one.
Layering matters! Sprinkle the cheese on the bottom of the quiche and build up from there. It creates a barrier from the cream.
Don’t overbake the mini quiche. Look for them to rise slightly in the middle. This indicated they are cooked through.

My Hack for an Easy Par-Bake Mini Quiche Crust

Cupcake liners used in reverse are my baking hack for easily par-baking the mini quiche crusts.

Here are the steps:

Preheat the oven to 425F
Cut the rolled dough into 4-inch rounds. Place over the cup of a muffin tin.
Place a cupcake liner on top of the dough and press it into the pan using both forefingers.
Use a few dried beans or pie weights to hold down the crust.
Bake on the bottom shelf of the oven for 10 minutes.
Cool, then remove cupcake liners and beans. Both can be reused.

French Onion Mini Quiche Recipe

French Onion Mini Quiche with Variations

A fluffy caramelized onion and Gruyere cheese filling encased in a flaky mini pie crust for a luxurious three-bite delicacy.

5 from 1 vote

Print Pin Rate

Course: Appetizer

Cuisine: French

Keyword: Baking

Essential Ingredient: Gruyere, onions

Prep Time: 1 10

Cook Time: 25

Pre-cook crust: 10

Total Time: 1 45

Servings: tarts

Ingredients

1 recipe Rich Pie Crust 2 discs, chilled
1 lb onions about 3 medium
1 tablespoon olive oil
4 large eggs
1 1/2 cup light cream 18%
1/4 teaspoon salt & pepper each
1 1/2 cups grated Gruyere cheese
1 teaspoon fresh thyme leaves or 1/2 tsp dried
1/2 teaspoon chopped fresh rosemary
1/4 cup cooked, crumbled bacon optional
1/4 cup cooked lobster or crab, optional
1/4 cup wilted spinach drained, optional

Instructions

Prepare the Crust

Begin with one disc of dough. On a lightly floured counter, roll the crust to 1/8th of an inch thick. Using a jar, mug or biscuit cutter, cut the dough into 12 rounds, 4-inches in diameter. Prick each round a few times with a fork.
Place a round of dough over the cup of a muffin tin. Place a cupcake liner on top of the dough and press it into the pan using both forefingers. Pour a few dried beans or pie weights into the cupcake wrapper to hold down the crust. repeat with all 12 tart shells until the pan is full. Place in the freezer while you repeat the process with the second disc of dough.
Preheat the oven to 425F.
Chill two muffin tins with prepped 24 mini tart shells in the freezer for 15 minutes while the oven preheats.
Place the pans on the bottom shelf of the oven and bake for 10 minutes. Cool, then remove cupcake liners and beans. Both can be reused. Cool shells completely.

Prepare the Onions

Peel and thinly slice the onions. Heat olive oil in a large, heave bottomed skillet Dutch oven braiser. Tumble in all of the sliced onions. Toss them in the hot oil and season with a pinch of salt. Cook over medium heat, stirring frequently until they are translucent and limp, about 5 minutes. Any liquid released should evaporate.
Reduce the heat to medium-low. Cook the onions, stirring occasionally, for about 30 minutes. They will cook down and take on a light golden colour. Do not burn! Scrape the bottom of the pot often.
Scrape caramelized onions into a bowl and cool completely. Onions can be prepped up to three days in advance and can be frozen.

Bake the Mini Quiche

Preheat the oven to 350F. In a large liquid measuring cup or medium bowl, lightly beat the eggs and cream together. Season lightly.
Now to assemble the mini quiche. Begin with a heaping teaspoon of grated cheese in each shell. Use to forks to disperse a teaspoon or so of caramelized onion on top. If you are using additional fillings such as lobster, bacon or spinach, add a small amount here.
Add about 3 Tablespoons of egg mixture to each tart shell, filling each to nearly the top. Sprinkle fresh thyme or rosemary on top. Add a little more cheese.
Place on the middle rack of the oven and bake for 25 minutes or until the min quiche puff up in the center. Cool in the pan for 5 minutes, then remove and serve warm.

Here’s what to Serve with Your Mini Quiche

Quiche is rich, let’s face it, especially full of cheese, lobster and/or bacon. It’s best to pair mini quiche with a bright, crunchy side dish that pops with acidity.

For a Brunch or Lunch:

Round out the table with:

For a Cocktail Party:

Have a wonderful holiday, friends!

French Onion Mini Quiche with Variations