Mini Quiche Tarts
Mini Quiche Tarts are buttery, savory, and exactly what your guests are craving at your next party. They're the perfect appetizer treat!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz. cream cheese
- 2 sticks butter (softened)
- 2 cups all purpose flour
- 1 tsp. dried rosemary or basil (optional)
- 1 cup heavy cream
- 2 eggs
- 1 cup parmesan cheese (shredded)
- 1/2 tsp. garlic salt
- 1/4 tsp. ground pepper
- 1 small onion (diced)
- 1 cup frozen chopped spinach (thawed and drained)
Instructions
- 1
Preheat oven to 375 degrees.
- 2
Beat the cream cheese and butter together until fluffy in a mixer.
- 3
Add flour gradually and beat until smooth.
- 4
Add dried rosemary or basil and mix well.
- 5
Shape dough into a large ball and refrigerate for 30 minutes.
- 6
Take dough out of refrigerator and pinch into small balls. Roll and place into a mini muffin pan (ad) that has been sprayed with cooking spray.
- 7
Make an indention in each ball with your thumb. With fingers, press dough into bottom and up the sides of each muffin tin to form crust.
- 8
Place dough in refrigerator while making filling.
- 9
Beat cream and eggs together in a medium bowl using a fork.
- 10
Add parmesan cheese, garlic salt and pepper. Mix well.
- 11
Add diced onion and drained spinach. Stir together.
- 12
Take dough out of refrigerator.
- 13
Spoon filling into dough and bake at 375 degrees for 30 minutes until golden brown.