Mini Quiche {red pepper + swiss + green onion + grape tomatoes}

Did you know that chives are just baby green onions? Know it. You’ll be ready when the “Baby Vegetable” category pops up on Jeopardy.


I had to sprinkle these guys with pepper after they were done, instead of pre-baking. You see, I broke the pepper mill and pepper was everywhere, but on the quiche. Jake went out and got some though, and there was plenty of pepper involved pre-eating.

These guys are cute, pretty and delicious. What else matters?


Mini Quiche
Recipe from Pampered Chef


  • pie crust for 1 double crust (store bought or home-made)
  • 2 eggs
  • 1/2 cup half and half
  • 1/8 t salt
  • 4 slices cooked bacon, chopped (I left this out to keep it vegetarian)
  • 1/2 medium red bell pepper, diced*
  • 2 T finely chopped fresh chives or green onion
  • 1/2 cup grated swiss cheese
  • 12 grape tomatoes
  • coarsely ground black pepper
  • additional chopped chives or green onion (optional)

* Squeeze out excess moisture from the pepper, by gently squeezing in a paper towel.


  1. Make or thaw pie crust. Roll out and cut 3 inch circles out of the dough using a biscuit cutter or a jar or a glass and press disks into (24) wells in mini muffin tins. (This step can be done the night before. Then simply wrap up the muffin tins with plastic wrap and place in the fridge over night or until ready to make the filling.)
  2. Preheat oven to 400° F. Whisk eggs, half and half and salt in a small bowl or 2 cup measuring cup. Set aside.
  3. Combine bacon, red pepper, chives and cheese in a medium bowl, mixing well. Pour egg mixture evenly into tart shells and top with cheese mixture. Cut tomatoes in half crosswise and press one tomato half, cut side up into the center of each tartlet. Sprinkle with black pepper. Bake 14-16 minutes or until egg mixture is set and crusts are golden. Remove from pans and sprinkle with additional chives or green onion if you want.

10 thoughts on “Mini Quiche {red pepper + swiss + green onion + grape tomatoes}”

  1. hi! i just stumbled on this recipe…wondering if i can make these and then freeze them overnight, travel with them on a 5hr flight, and then reheat and serve…what do you think?

    worried about the cut-side-up tomato juicing everywhere…should i do it cut-side down instead? thanks!!!

    1. I think they’d freeze and travel well. Totally put the tomato cut side down and just wrap them individually and then put them all together in a larger bag. Let me know how it goes!

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