Description
These Mini Quiches are a versatile and delicious bite-sized treat perfect for breakfast, brunch, or snack time. Made with flaky pie crust and a creamy egg filling, you can customize them with any favorite add-ins and cheeses, making them perfect for any occasion or flavor preference.
Ingredients
Scale
Crust
- 2 unbaked Flaky Pie Crust (or All Butter Pie Crust)
Egg Filling
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream or heavy whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Add-ins and Cheese
- 3/4 cup add-ins (vegetables, meats, or herbs of choice)
- 1/2 cup shredded or crumbled cheese (such as cheddar, Swiss, or feta)
Instructions
- Prepare the Pie Dough: Make your pie dough the night before and chill it in the refrigerator for at least 2 hours to ensure it is firm and easier to work with.
- Mix the Egg Filling: In a large bowl, whisk together eggs, whole milk, heavy cream, salt, and pepper until fully combined, about 1 minute. Cover and refrigerate the filling until ready to use.
- Preheat Oven and Prepare Pans: Preheat your oven to 375°F (191°C). Grease two 24-cup mini muffin pans with nonstick spray for easy removal of the quiches.
- Roll and Cut the Pie Crust: On a floured surface, roll one pie dough out into a 12-inch circle. Using a 2.5-inch cookie cutter or a 1/3 cup measuring cup, cut out rounds from the dough. Re-roll scraps as needed, working quickly to prevent the dough from becoming too warm and fragile. Repeat with second pie dough.
- Fit Dough into Muffin Pans: Press each dough round into the greased mini muffin pan cups, pressing flat along the bottom and up the sides to form a crust shell.
- Fill and Add Toppings: Evenly pour the chilled egg filling into each crust. Top each with your choice of add-ins and then sprinkle with shredded or crumbled cheese.
- Bake: Bake in the preheated oven for 25-28 minutes until the centers are just set and the crust edges are lightly browned.
- Cool and Serve: Allow the mini quiches to cool for 5 minutes in the pan before gently removing with a spoon. Serve warm or at room temperature.
- Storage: Store any leftovers tightly covered in the refrigerator for up to 4 days. They reheat well for future meals.
Notes
- This recipe serves as a perfect base for customizing mini quiches with your favorite add-ins such as cooked bacon, sautéed vegetables, ham, herbs, or different cheeses.
- Using a flaky homemade pie crust enhances flavor and texture, but store-bought all-butter crusts work well too.
- Work with chilled dough to prevent cracking and easier handling.
- If you only have one mini muffin pan, bake in batches as needed.
- For best results, grease muffin pans thoroughly to ensure easy removal of quiches without breaking.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 110
- Sugar: 1g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 90mg
