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Virtual events › Quiche Bites
Mini Spinach and Cheese Quiches
From $79 per person, and it falls as the group grows.
Under 5 guests: $495 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, ingredient delivery, gratuities and all service fees.
A classical spinach and cheese quiche shrunk down to perfect appetizer size. A flaky crust with a savory center easily makes these the star of any table; for a holiday, celebratory party, or just dinner.
Adjustments are free — tell your planner and the kits change.
Complete the occasion with a wine pairing add-on and explore Italian vineyards to complement any dish.
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
The day before or the day of
Not a box packed a week ago: each guest's ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 60 min runs.
0:00 – 0:05
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:05 – 0:13
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:13 – 0:36
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:36 – 0:44
While something rests or bakes, the host runs a short icebreaker or trivia round.
0:44 – 0:52
Bring it together, plate it up and learn how a chef would serve it.
0:52 – 1:00
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
Blind-baking the pastry before the filling goes in is the step that separates a crisp quiche from a soggy one, and in bite form it matters even more because there's proportionally more pastry. Chef Emily was firm about the beans and the parchment rather than letting people skip it. The other useful correction was squeezing the spinach properly dry — you get an alarming amount of water out of it, and every drop you leave in ends up in the custard.
Miles
Shrinking a quiche into an appetizer is a better idea than it sounds, because you get the ratio right — more crust and edge per mouthful, and no soft middle slice. They also hold at room temperature, so they work as party food rather than needing to come straight from the oven.
Ethan
Fits into an afternoon and the pastry rests while the filling gets made, so nothing waits on anything. Worth flagging that people need a muffin tin, which is the one piece of equipment and not everyone has one — two of ours improvised with ramekins and it worked fine.
Skyler
Chef Emily was warm and easy to follow, and good with a group where several people had declared themselves incapable of pastry. Nobody's collapsed. She made the case for keeping everything cold, including your hands, which is the single most repeated rule in pastry and the one people most often ignore.
Morgan
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
Fill out this quick form to get started...
7 Questions
Your request is in — our team will be in touch shortly. If it's urgent, call (617) 939-9732.
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