Guyanese cheese pies are delicious mini quiches made with fluffy egg filling, encased in individual flaky, buttery golden brown pie crusts. These delicious mini cheese filled pastry cups are perfect for a make ahead breakfast or brunch!
Guyanese Cheese Pies
I used to make cheese pies in Home Economics class but this recipe was my first attempt as an adult so I had to do some research for a recipe. I tried the basic mini quiche recipes and even Googled some Guyanese cheese pie recipes, but none came close to what I consider the best cheese pie I’ve ever had, the cheese pie from Fogarty’s.
I’m not sure if there’s are still the best, but it was good when I was growing up in Guyana. It had a distinct flavor and after 3 tries I nailed it!
- Guyanese Cheese Pies
- Why You’ll Love This Guyanese Cheese Pies Recipe
- Ingredients for Guyanese Cheese Pies
- How to Make Guyanese Cheese Pies
- Tips for the Best Mini Quiches
- Recipe Variations
- Frequently Asked Questions
- Cheese pies (Mini Quiches)
Why You’ll Love This Guyanese Cheese Pies Recipe
- Perfect Make-Ahead Meal: These freeze well so they are easy to reheat and enjoy later.
- Great for Gatherings: Whether you’re hosting a baby shower brunch or special dinner, this bite-sized treat is great served on a platter as a party appetizer.
- Customizable: Once you have this recipe down, feel free to add or omit ingredients based on your preferences.
Ingredients for Guyanese Cheese Pies
For this mini quiche recipe, you will need pastry dough and all the ingredients for your Guyanese Cheese Pie filling.
Short Crust Pastry Dough
- Flour: The base of the dough.
- Vegetable shortening: Use this for a tender crumb.
- Butter: Use very cold butter.
- Ice cold water: Cold water helps to slow the fermting process.
Mini Quiche Filling
- Whole milk: You can use any milk you prefer, just know that if you use low-fat milk, the consistency of the egg filling will be thinner. Use a mixture of whole milk and heavy cream for a richer texture.
- Shredded sharp cheddar cheese:
- Eggs: This is the main component of the filling. It adds protein and acts a binder for the other ingredients.
- Spicy brown mustard: I liked the rich flavor of mustard in these pies you can choose to add less mustard if you wish.
- Mini red bell pepper: Finely chop the peppers. Alternatively, use large bell pepper, finely chopped
- Green scallions: Finely chopped.
- Wiri wiri pepper: Finely chopped.
- Granulated garlic: For concentrated garlic flavor.
See recipe card for quantities.
How to Make Guyanese Cheese Pies
Prepare Pastry Dough
Mix shortening and butter into flour until the mixture forms a bread crumb like texture. Then add ice water, 1 tablespoon at a time, and pinch the mixture together in order to form a soft dough. Do not knead.
Separate the pie dough in half and chill it in the refrigerator for at least 1 hour. When chilled, use dough to make any Guyanese pastry combination.
For a more detailed pastry dough recipe, check out my video titled How to make Guyanese short crust pastry dough. It’s a great recipe that I use to make eveything from Guyanese Beef Patties to Pine Tarts.
Prepare Egg Filling
Combine milk, eggs, mustard, pepper and granulated garlic in a measuring cup. Whisk until completely mixed together.
Assemble Guyanese Cheese Pies
Roll pastry dough out until it is 1/8 inch thick. Cut into circles large enough to cover muffin cups in a muffin pan (or mini muffin pan).
Then grease a muffin pan with butter or cooking spray and line it with pastry dough. Fill the muffin pan with cheese until about 1/2 way up each cup.
Then add a bit of scallions and bell peppers. Pour the milk and egg mixture into the cup, until it covers the cheese. Then top off with a bit more shredded cheese.
Bake Mini Quiche
Bake for 25-30 minutes at 350 degrees Fahrenheit. Remove from oven and let cool before serving.
Add 1 cups whole milk and 4 eggs to a measuring cup. Whisk in mustard and garlic powder and finely dice hot peppers.
Roll out pasty dough until it is about 1/8 inch thick. Cut into circles large enough to fill a muffin tin. Grease a muffin pan with butter or cooking spray. Line muffin pan with pastry dough. Fill dough 1/2 way with shredded cheese, then add diced bell peppers and green onions (scallions). Add milk until it covers cheese. Top off with a bit more shredded cheese.
Bake at 350 degree Fahrenheit for 25 to 30 minutes. Mine had a bit of souffle action going on while backing because I overfilled the cups.
Once they have cooled to room temperature, store Guyanese cheese pies in an airtight container in the fridge for up to 3 days.
For longer storage, flash freeze them for at least 20 minutes then transfer them to a ziploc bag. They will keep in the freezer for up 2 months.
Reheat them in the oven at 350º F for about 5 minutes if refrigerated and 10 minutes if frozen.
Tips for the Best Mini Quiches
- Do not knead the dough.
- Be sure to let your pastry dough chill in the refrigerator for at least 1 hour before working with it.
- Use high-quality cheese. The first time I made these pies, I used a cheap, pre-shredded mild cheddar cheese and it was terrible. The cheese didn’t melt and the pies tasted awful. This time I used a really sharp Australian cheddar with a flavor similar to Anchor Cheddar. It was perfect.
- Meat: Consider adding precooked meat such as diced ham, sausage crumbles, or bacon bits.
- Veggies: For some added nutrients, include finely chopped spinach, mushrooms, tomatoes, or kale.
- Cheese: Not a fan of cheddar cheese? Try adding Swiss cheese, feta cheese, or gouda.
- Quiche Crust: Save time by using your favorite store-bought pie crust instead of homemade pie crust.
Frequently Asked Questions
Absolutely! Make crustless mini quiches by skipping the dough section of the recipe card and just adding the egg mixture to a muffin tin. This makes the recipe quicker and easier and you save some calories too!
When properly stored in the refrigerator, mini quiches lasts for 3 days. When frozen, they can last up to 2 months.
The main difference between a crustless quiche and a frittata is that a quiche is baked and a frittata is cooked in a skillet.
Cheese pies (Mini Quiches)
Short Crust Pastry Dough (1 lb)
- 4 cups flour
- 1 cup vegetable shortening 1 stick
- 1/4 cup butter
- about 8 Tbsp ice cold water
- 1 cup whole milk
- 7 ounces shredded sharp cheddar cheese
- 4 eggs
- 3 tbsp spicy brown mustard
- 1 mini red bell pepper or 1/2 large bell pepper, finely chopped
- 2 heads of green scallions finely chopped
- 1 wiri wiri pepper finely chopped
- 1 tsp granulated garlic
- Rub/cut/mix shortening and butter into flour until mixture forms a bread crumb like texture. Add ice water, 1 tbsp at a time, and pinch mixture together to form a soft dough. Do not knead.
- Separate mixture into two and chill in the refrigerator for as least 1 hour. When chilled, use dough to make any Guyanese pastry combination.
- Combine milk, eggs, mustard, pepper and granulated garlic in a measuring cup. Whisk until completely mixed together.
- Roll pastry dough out until it is 1/8 inch thick. Cut into circles large enough to cover a cups in a muffin pan.
- Grease a muffin pan with butter or cooking spray, then line with pastry dough. Fill muffin pan with cheese until about 1/2 way up each cup. Then add a bit of scallions and bell peppers. Pour milk and egg mixture into cup, until is covers the cheese.
- Then top off with a bit more shredded cheese. Bake for 25-30 minutes at 350 degrees Fahrenheit.
- Remove from oven and let cool before serving.
2. I liked the rich flavor of mustard in these pies you can choose to add less mustard if you wish.
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.