Whether you are hosting a party or a morning brunch, these cute little Red Pepper and Spinach Bite Sized Quiche would make a great addition to the table. A great little nibble to keep in mind for this time of year.
I love party food! Years ago, I used to host a big Christmas party each December and there was nothing I loved more than thinking about what appetizers I would serve. I would spend weeks, mentally planning out what I was going to serve. It was a whole lot of fun for sure.
With those days behind me for now, I still enjoy making little nibbles for small groups of friends and even just our family. Quite often, at the weekends, we’ll have an evening at home with just a few nibbles for dinner. It’s always fun coming up with new ideas and recreating old favourites.
And these little Bite Sized Quiche are the perfect party bite! Much like my Leek & Bacon Mini Quiche, they are the perfect size!
Okay, the quiche. Personally, I think these make the perfect party or even brunch food. They are literally one bite. Could be two, if you take small bites. I have made these before at parties and they are always a hit. What makes them so great, is you can make them in advance. You can even make them and freeze them, which is pretty much what I have done every time I have made them.
Notes About The Red Pepper and Spinach Bite Sized Quiche
- I lined all the casings with parchment paper. You don’t have to do this, but I find it easier to get them out of the pans doing it this way. I have made them without lining the pans, and they still come out just fine but with a bit of a nudge.
- As for the filling itself, it is pretty straightforward and doesn’t need any further explanation apart from what you see in the recipe.
- You can make them in advance and freeze them. Here is the most successful way to re thaw them. Take them out of the freezer a few hours before you are planning to serve them. Once thawed, take them out of the container and place them on a large baking tray. Reheat them in a 300 degree F oven for about 10 minutes. Then it is as if you just made them fresh. Well, almost. Just like my Bell Pepper & Egg Breakfast Muffins, these freeze great!
Enjoy the parties, enjoy the friends and enjoy the food!
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Get the recipe!
Red Pepper & Spinach Bite Size Quiche
For the pastry:
- 1 3/4 Cups flour
- 1/2 Cup butter
- 2 tablespoons cold water
For the filling:
- 1 Cup heavy cream
- 1/2 Red pepper finely diced
- 1 Cup spinach finely chopped
- 1 Cup cheddar cheese
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tablespoon olive oil
- First make your pastry. Add the flour to a large bowl and cut in the cold butter. Start mixing it with your hands until it reaches a fine bread crumb type mixture. Shake the bowl to bring the larger lumps to the surface. Then continue incorporating them into the mixture until it is all small and crumbly. Next, add your two tablespoons of cold water and stir together. Use your hands to form it into a pastry dough until a smooth ball appears. Turn the pastry out onto a floured surface and roll it out to about an 8-9 inch rough circle. Once you have done this get a 2 inch circle cutter and cut out 24 disks.
- Grease and line (if you like) 24 mini muffin tins. Place each pasty in a muffin tin and gently press it down and up the sides. It will only go up the sides a little bit. Cover and refrigerate for about 30 minutes.
- While the pastry is chilling, make your filling. In a medium sized skillet add the olive oil and red pepper. Cook over a high heat for a few minutes, then reduce heat to medium-low and cook for a further 5 minutes minutes or so. Add spinach and stir until wilted. Remove from heat.
- In a large bowl whisk the eggs and add the cream, salt and pepper. Whisk for a further minute or so.
- Preheat the oven to 425 degrees F. Remove the pastry casings from the fridge. Add a spoonful of the red pepper mixture to each one. Top with cheese and then pour over your egg mixture. This will go above the pastry casing, but don’t worry about that at all. Bake for about 7-8 minutes and then reduce the heat to 350 degrees F. Bake for a further 5 minutes. Remove from oven and lay on top of a wire rack.
- To remove the quiches from the pans,slide a knife around the edge of each quiche. Then gently use a fork to lift it out from the bottom. Lay them on the wire rack.
- These can be served straight away hot, or at room temperature.