Many years ago, I bought a Company’s Coming cookbook, the first of many. It was “Appetizers” and I’ve made many of the recipes in that book. One of my family’s favourite categories (and appetizers) was the mini quiches. There are a few different recipes for quiche in this book and they’ve become a Christmas staple for me.
The Mini Onion Quiches is one of my favourite recipes, but I always change it up slightly. Here’s my version.
Mini Onion Quiches
- Unsweetened frozen mini tart shells (available in the freezer section of most grocery stores) – approximately 24
- 1 large sweet onion, chopped
- 3 tbsp. butter
- 3 eggs
- 1 cup mayonnaise
- 1/4 cup milk
- 2 tbsp. flour
- 3 green onions, chopped
- 1 tsp. salt
- pepper to taste
- 1/4 tsp. garlic powder
- Frank’s Hot Sauce, to taste
- 1/2 cup grated Parmesan cheese (1 cup if using fresh Parmesan)
- 1/2 cup grated Gruyere cheese
- Paprika, if desired
Preheat oven to 350ºF.
Sauté onions in butter until soft and clear and slightly caramelized. Beat eggs until frothy. Add mayonnaise, milk, and seasonings. Beat to mix. Add onions, green onions and cheeses. Arrange tart shells on cookie sheets. Fill each tart shell with the egg mixture. If desired, sprinkle each tartlet with a bit of paprika.
Bake in the lower half of the oven for 30 minutes or until set. If using more than one cookie sheet, switch them around halfway through baking. Serve warm.
If desired, this can be made as a single quiche. Simply use an unbaked 9” pie shell.