Mini Rosemary Onion Quiche

Isn’t it funny how we trick ourselves into thinking that miniature foods taste so much better? Cupcakes. Cake pops. Mini candy bars. Fingerling potatoes. Bite-size anything. For example, given the choice between sugar cubes and plain sugar, I’d pick sugar cubes any day, even though they taste the same.I’m weird.

But these mini rosemary onion quiches taste better. For real.

I love making quiche. It’s my go-to when I’ve got company and it’s one of those dishes that look super difficult to make but are actually quite easy. You can choose to make it harder by adding more vegetables and ingredients or you can go the simple route and just do a cheese quiche. Either works. Both are delicious.

Today’s quiche take is a bit more herb-oriented. Rosemary is the highlight of this recipe and is complemented by flavors of onion, mushrooms and garlic. This makes it a great breakfast-for-dinner recipe that’s perfect for 4 people – or for 2 if you both want seconds. Because if we’re honest with ourselves, these mini things are way too cute to pass up.For more quiche recipes…Bacon & Cheese Quiche and Swiss Cheddar Quiche.

Mini Rosemary Onion Quiche
Yield: 4 mini quiche tarts

Mini Rosemary Onion Quiche

Mini cheesy rosemary quiches with mushrooms and garlic.



  • 1 1/2 c flour
  • 7 T butter (chilled and cut in small pieces)
  • 5 T ice water


  • 1 onion, sliced
  • 4 oz sliced mushrooms
  • 2 garlic cloves, minced
  • 1 T olive oil
  • 3 eggs
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dry rosemary
  • 1/4 c shredded cheddar cheese
  • 1/4 c shredded mozzarella cheese
  • 1/4 c half and half
  • 4 T parsley, minced


  1. Place flour in a bowl. Cut in butter using hands until mixture is coarse. Gradually add water until dough comes together, using fingers to roughly blend mixture together (do not knead). Shape into four balls and cover. Allow the dough balls to rest for 10 minutes.
  2. Roll each out to fit the mini tart pans. Push dough up on edges and use a fork to pierce the bottom in several places (this allows air to escape while cooking so the crust does not puff up on the bottom). Freeze for 30 minutes. Place on a cookie sheet with sides.
  3. Preheat oven to 425F. Bake mini quiche crusts for 15 minutes.
  4. While crusts are a skillet on med-high heat, heat olive oil and add onions. Sauté for a few minutes until onions begin to get tender. Add mushrooms and sauté for another 4 minutes. Add garlic cloves and sauté for 1 minute. Remove from heat.
  5. In a large bowl, whisk eggs, salt, pepper and rosemary together. Add in cheese and half and half. Stir in onion mixture. Divide egg mixture evenly into each tart pan. Sprinkle 1 T parsley on each quiche.
  6. Bake for 20-25 minutes or until toothpick inserted into the center comes out clean and quiche doesn’t jiggle when shaken.


Similar Posts