Spring Mini Quiches Worth Making Again and Again
I made mini quiches to have a quick lunch on the ready before we left for Paris! I usually make Ina Garten’s quiche, but this time I changed it up slightly and made it mini. They are easy to reheat this way. It feels very much like summer here in France, but in Connecticut, it is still spring. Although I plan to make these all summer!
What makes these spring mini quiches taste like spring?
Vidalia onions and fresh chives
The stars of these mini quiches are the Vidalia onions and chives! You don’t have to caramelize the Vidalia onions, but I always like to sauté them a little. The chives bring freshness in both taste and appearance. You’ll notice in the ingredients photo that I reserved some chives to add after they came out of the oven. Together, they feel light and seasonal.
The cheese pairing: Gruyère, goat cheese & a little Parmesan
Gruyère is nutty and rich, while goat cheese adds a bright, tangy sharpness that beautifully balances all that richness. A little Parmesan is mixed into the filling. Together, they create a layered, complex flavor.
The Muffin Tin Method
Individual mini quiches made in a regular muffin tin are the perfect portions. They look beautiful on a small lunch-size plate, or on a tiered plate stand for a brunch table.
Shopping list for spring mini quiches:
- Frozen pie crust
- Eggs
- Heavy cream
- Vidalia onions
- Chives
- Gruyère cheese
- Parmesan cheese
- Goat cheese
- Dijon
- Salt and pepper
More Sunday favorites!
A new water bottle –
I have had every kind of water bottle and have used them until they lose their ability to keep my water cold; they are dented from dropping them… which might have something to do with that. Anyway, I found a bottle that I love, and it’s made by Stanley! It’s not too small and not too big. It’s insulated but still considerably lighter than all the others I’ve tried. And it’s sleek in appearance, fits into all cupholders for around $20! Shop Stanley All-Day Slim Bottle with Leakproof Seal.
The sunscreen my husband and I swear by –
I have been using the Mineral Glow Sunscreen from Supergoop. I can wear it all over my face without any irritation in my eyes. I also LOVE a spray or mist sunscreen.
Brent uses La Roche-Posay Body & Face Sunscreen with SPF 100.
Poplin tops, I love!
Wearing poplin in the summer might be my favorite, even over linen. Linen is cool and comfortable, but obviously wrinkles like crazy. In Provence, I wear linen; in Paris, it’s poplin. It’s cool, but looks crisp, even at the end of the day. And it dries so fast, making it perfect for travel!
I just received this Cotton Poplin Long Sleeve Cotton Shirt in Husdon Stripe from Quince. I have these Cotton Poplin Split Neck Tops in all three colors. This will be my third season wearing the black one.
I shared this poplin shirt from Madwell last Sunday. It comes in several different colors and patterns.
Caraway Home
I’ve mentioned Caraway frying pans before, but every time my husband or I cook in them, we always comment to one another on how amazing these pans are. I was gifted these pans, but I have since ordered the same set (The Fry Pan Duo) for both of our kids! That’s how much we love them. I also ordered each a set of these to make sure they will last for years!
Let’s check in with Mary Ann & Cindy!
Sunday Favorites: Spring Mini Quiches Worth Making Again and Again
- Prep Time: 2o minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 1x
Ingredients
- 5 eggs
- 2 small Vidalia onions, thinly sliced
- 1 cup heavy cream
- 4 ounces goat cheese
- 1 cup Gruyére cheese, shredded
- 1/4 cup grated parmesan cheese
- 1 tablespoon Dijon
- 1/4 cup fresh chives, chopped, plus more for adding after the quiche is baked.
- Salt and pepper
- 1 frozen pie crust thawed enough to roll out.
Instructions
- Preheat oven to 350 degrees.
- Peel the onions and slice them very thin using a mandolin or a sharp knife. Sauté in a pan with a little olive oil, just until softened, and when they begin to caramelize.
- Prepare the pie crust using store-bought or homemade. For mini quiches in regular-sized muffin tins, I cut 3.5″ rounds using a biscuit cutter and placed them in a greased muffin tin.
- Blind bake the crust for about 8-9 minutes.
- Meanwhile, whisk the eggs and cream. Then add the chives, mustard, and parmesan cheese. Add salt and pepper.
- Then layer in the sautéed onions and a little of the Gruyère cheese on the bottom of each quiche cup.
- Crumble the goat cheese on top, and pour the egg mixture into each cup.
- Bake for about 2o to 25 minutes until the quiche has puffed, browned a little, and set in the center. If the crusts look a little too brown at the end of baking, cover loosely with aluminum foil until done.
Love the recipe! I’ll try it next week. Thanks!
It’s so yummy. We just made it again today!
Hi Annie,
Love the recipe thank you! And those poplin shirts look perfect. I have been watching Roland Garros and wow it is a very strange and unpredictable tournament this year and thank goodness the heat is going down in Paris next week. Have a gorgeous time, enjoy the beauty!
Francesca! We are watching the women’s doubles final right now (recorded from earlier today). The weather was insane this year. We were in Provence during the heat wave, and it was quite chilly when we got to Paris! I can’t say that I minded one bit that we missed the heat in Paris!
xx
I just pinned the recipe and can’t wait to try it!