Christmas Appetizer Recipes

As we all frantically get our houses ready for guests, go grocery shopping, and make sure you have checked off everyone’s wish list there is very little time left for searching up tasty holiday recipes. It can be hard to please all your family members with appetizers that are appropriate for the holidays and taste good! We have put together a few Christmas appetizer recipes that are quick to make. They are also very festive and taste delicious.

Onion and Brie Pastry Appetizers


  • 2 medium onions, thinly sliced
  • 3 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon white wine vinegar
  • 1 sheet frozen puff pastry, thawed
  • 4 ounces Brie cheese, rind removed, softened
  • 1 to 2 teaspoons caraway seeds
  • 1 egg
  • 2 teaspoons water


  • In a large skillet, cook the onions, butter, brown sugar and vinegar over medium-low heat until onions are golden brown, stirring frequently. Remove with a slotted spoon; cool to room temperature.
  • On a lightly floured surface, roll puff pastry into an 11-in. x 8-in. rectangle. Spread Brie over pastry. Cover with the onions; sprinkle with caraway seeds.
  • Roll up one long side to the middle of the dough; roll up the other side so the two rolls meet in the center. Using a serrated knife, cut into 1/2-in. slices. Place on parchment paper-lined baking sheets; flatten to 1/4-in. thickness. Refrigerate for 15 minutes.
  • In a small bowl, beat egg and water; brush over slices. Bake at 375° for 12-14 minutes or until puffed and golden brown. Serve warm. Yield: 1-1/2 dozen.

This recipe is perfect if you are having a lot of guests over as it make 18 Onion and Brie Pastry Appetizers! Guests will think that you spent hours in the kitchen, but they are actually super easy with store-bought puff pastry.

Mini Christmas Quiche


For the Filling:

  • 1/2 stick of butter
  • Pinch of red pepper flakes
  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 1 tablespoon honey
  • 16 ounces chopped frozen spinach, defrosted and squeezed dry
  • 1-16 ounce can of sliced mushrooms
  • 6 ounces herbed feta cheese, crumbled
  • 3 cups shredded cheddar cheese, divided
  • 4 eggs
  • 1 cup milk
  • Salt and pepper to taste

For the Crust:

  • 3 cups whole wheat flour (or any combo of white and wheat)
  • 2 teaspoons sugar
  • 1 teaspoon Kosher salt
  • 2 sticks butter, cut into small cubes and frozen
  • 8-10 tablespoons ice water


  1. Preheat oven to 375°. Spray each of the cups of a mini muffin tin with cooking spray and set aside.
  2. To prepare pie crust, pulse together flour, sugar, and salt until well-mixed. Add in butter and pulse until butter is cut into pea-sized (and smaller) pieces. Pulse in water, 2-3 tablespoons at a time until mixture stays together when squeezed in your hand. Dump mixture onto a well-floured surface, form into two discs, wrap in plastic wrap and stash in the fridge while you prepare the filling.
  3. In a heavy-bottomed Dutch oven or skillet, melt butter over medium high heat. Add in red pepper flakes and garlic and cook until garlic is tender and fragrant, about 2 minutes. Add in onion and cook until garlic is translucent, about 4 minutes. Reduce heat to low, add in honey and simmer onions until they turn brown and very soft—about 15 minutes.
  4. Add the mushrooms, spinach, feta, and 1 cup of the cheddar cheese and stir until well-mixed. Remove from heat and set aside.
  5. In a mixing bowl, whisk together the eggs, milk, salt and pepper until pale and bubbly. Set aside.
  6. Remove one of the pie crust discs from the fridge and roll out on a well-floured surface until about 1/8″ thick. Using a biscuit cutter or drinking glass rim, cut out small pie crust circles. Place one circle in each of the cups of the prepared muffin tin—pressing in to form around cup.
  7. To fill each up, put about 1 teaspoon of the spinach mixture in each of the cups, then carefully spoon about 1 tablespoon of the egg mixture over top. Top each mini quiche with a little bit of the remaining cheddar cheese. Repeat until all cups are full.
  8. Bake in preheated oven for 15-20 minutes or until the pie crust is browned and the egg is set. Repeat process with remaining crust and filling

This recipe is fantastic because it makes about 60 mini quiches! These Christmas delights freeze well so that you can store them and bring them out whenever you have a last minute potluck to attend.

We hope that you have a chance to try out these two Christmas Recipes on your family and friends this holiday season. Pleasing everyone can be extremely difficult, but these recipes are sure to win over the hardest crowds. Enjoy these two appetizer recipes and the good company you will have this holiday season.


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