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Garlic-Herb Mini Quiches

Looking for a wonderful way to impress guests? You’ve got it—and you need only five ingredients to make these tasty apps! —Josephine Piro, Easton, Pennsylvania
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    45 mini quiches


  • 1 package (6-1/2 ounces) reduced-fat garlic-herb spreadable cheese
  • 1/4 cup fat-free milk
  • 2 large eggs
  • 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 2 tablespoons minced fresh parsley
  • Minced chives, optional


  • In a small bowl, beat the spreadable cheese, milk and eggs. Place tart shells on an ungreased baking sheet; fill each with 2 teaspoons mixture. Sprinkle with parsley.
  • Bake at 350° for 10-12 minutes or until filling is set and shells are lightly browned. Sprinkle with chives if desired. Serve warm.
Nutrition Facts
1 mini quiche: 31 calories, 2g fat (0 saturated fat), 12mg cholesterol, 32mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 1g protein.
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  • Sherene
    Nov 16, 2019

    I made these for an appetizer party. I LOVE Them. So simple. after all of my ingredients were well mixed, I added about an 1/8 cup feta cheese. I made sure to smash the chunks so the pieces were small. It added a little cheese to it and a bit of a bite. Almost used parmesan but I had the feta and wanted to try that. Next time might try the parmesan. 5 stars!

  • gina.kapfhamer
    Mar 9, 2018

    These are officially my new go-to appetizer recipe for any party (or brunch!). Super easy to make, they're quick enough that you barely break a sweat. Served them for a book club and they were a big hit (everyone loves quiche and they're so cute)! Definitely recommend that if you make any in advance, that you reheat in the oven and not the microwave so the phyllo stays crispy. Fair warning: be careful with the boxes of phyllo tart shells. I dropped one while unpacking groceries and had a lot of broken shells that couldn't be used.

  • csking111
    Nov 7, 2012

    I served this at a recent dinner party at my home. All of my friends raved about this recipe and couldn't believe how easy (and light) they were.

  • shell9163
    Jan 15, 2012

    No comment left