Mini Quiche
Mini quiches made with buttery rolls, shrimp, and cheese offer a savory, cheesy bite perfect for brunch, snack, or appetizer, appealing to seafood and cheese lovers alike.
Ingredients
Instructions
- Grease a muffin tin.
- Split the butter flake rolls in half until flat.
- Place the flattened rolls into the muffin tin cups.
- Add cooked shrimp on top of each roll.
- In a bowl, beat the egg, heavy cream, minced onion, salt, dill weed, and red pepper until well combined.
- Pour approximately 2 teaspoons of the egg mixture into each muffin cup.
- Sprinkle shredded cheese over each filled muffin cup.
- Bake in a preheated oven at 375°F for 20 minutes or until golden brown.
Tips & Substitutions
For a twist, consider using crab or lobster instead of shrimp for a richer flavor. If you don’t have heavy cream, half-and-half or whole milk can be used, but the texture may be slightly less creamy. Fresh herbs like parsley or chives can replace dill weed for a different flavor profile. Additionally, make sure to grease the muffin tin well to prevent sticking, especially with the buttery rolls.
Serving Suggestions
These mini quiches are perfect as appetizers or a brunch option. Serve them alongside a fresh salad or fruit platter for a complete meal. They pair beautifully with Dilled Salmon Pasta Salad for a delightful seafood-themed gathering. Consider garnishing with fresh herbs or a dollop of sour cream for extra flavor.
Storage & Reheating
Store leftover mini quiches in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for about 10-15 minutes, or microwave for 30-60 seconds until warmed through. They can also be frozen before baking; just thaw and bake according to the recipe instructions when ready to serve.
Nutrition & Diet Analysis (per serving)
Each serving of Mini Quiche contains roughly 152 calories, with 3g protein, 18g carbohydrates, and 8g fat. It is a good source of vitamin A (11% of the Daily Value) and vitamin C (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these mini quiches ahead of time?
Yes, you can prepare the mini quiches in advance. Assemble them and cover with plastic wrap, then refrigerate for up to 24 hours before baking. This makes them a convenient option for parties or brunches, allowing you to enjoy more time with your guests.
What other fillings can I use in the quiche?
You can customize your mini quiches with a variety of fillings. Consider adding cooked bacon, sautéed vegetables, or different cheeses like feta or goat cheese. For a vegetarian option, omit the shrimp and include spinach or mushrooms for added flavor and texture.
How do I prevent the quiche from becoming soggy?
To prevent sogginess, ensure that the butter flake rolls are pressed firmly into the muffin tin to create a solid base. Additionally, pre-bake the crust for a few minutes before adding the filling, or reduce the amount of liquid in the egg mixture slightly to achieve a firmer texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).