Fall Harvest Mini Quiche

3rd Place The Incredible Edible Egg Appetizer/Picnic Recipe Contest


Cook Time: 1 Hr

Makes: Makes 6 Servings


2- 9 inch deep dish pie crust (homemade or prepared)
5 eggs
1 cup whole milk
1 cup half and half
½ teas salt
½ teas pepper
½ teas dry mustard
4 oz. goat cheese
2 teas thyme
½ teas poultry seasoning
1/3 cup chopped butternut squash
1/3 cup chopped carrots
1/3 cup chopped onions
1/3 cup chopped parsnips
1 Tbsp. olive oil
1/3 cup chopped cooked pancetta


Prepare crust, either using a recipe or buying at a store. Roll out and cut into circles using a cookie cutter to fit into a cupcake/muffin pan. Cook the squash, carrots, parsnips and onions by roasting in a pan (oven set to 300 degrees for about 20 -30 minutes), coated with olive oil and thyme and poultry seasoning. Scatter about 1 tsp. of the veggies, pancetta and onions in the bottom of the crust in each tin. Crumble the goat cheese over the veggies. Beat the eggs, milk, half and half, dry mustard, salt and pepper. Pour over the cheese and veggies. Bake at 350 for about 20- 30 min or until the center is done and set.

Pro Tips

3rd Place The Incredible Edible Egg Appetizer/Picnic Recipe Contest

Fall Harvest Mini Quiche | Amanda Boury, Raleigh, NC

Fall Harvest Mini Quiche


Sign up for monthly newsletter

  • This field is for validation purposes and should be left unchanged.