Description
These Mini Quiches are delightful bite-sized treats perfect for brunch, parties, or a savory snack. Made with flaky pie crusts filled with a creamy egg mixture and your choice of flavorful add-ins like bacon, mushrooms, bell peppers, and cheese, they offer a versatile and delicious option that can be customized to suit any taste.
Ingredients
Scale
Egg Mixture
- 5 large eggs
- 1 cup milk (or heavy cream)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Crust and Fillings
- 2 (7-ounce) pie crusts
- ½ cup shredded cheddar cheese (or Swiss)
- 1 cup add-ins (bacon, mushrooms, bell peppers, chives, etc.)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the mini quiches.
- Prepare the egg mixture: In a large bowl or measuring cup, whisk together the eggs, milk or heavy cream, salt, black pepper, and garlic powder until fully combined. Refrigerate this mixture until you’re ready to use it to keep it fresh and chilled.
- Prepare the pie crusts: On a lightly floured surface, roll out each pie crust until it measures about 12 inches in diameter. Using a 2½-inch round cookie cutter, cut out 24 circles from each crust sheet. You will need to re-roll the dough 3-4 times to get all the rounds. Press each circle firmly into the wells of a mini muffin tray that you’ve sprayed liberally with non-stick cooking spray, making sure to press the dough up the sides to fully line each cup.
- Add fillings and egg mixture: Distribute 1 teaspoon of your chosen add-ins and a sprinkle of shredded cheese evenly into each crust-lined muffin cup. Then pour the reserved egg mixture over the fillings, filling each cup just shy of the top. Use a small spoon to gently mix any remaining add-ins and cheese into the egg mixture before pouring to ensure even distribution.
- Bake the mini quiches: Place the mini muffin tray in the preheated oven and bake for 20-22 minutes. The quiches are done when the crust turns golden brown and the egg filling is set with no jiggle. Remove from oven and allow to cool slightly before serving garnished with fresh herbs if desired.
Notes
- You can customize the add-ins to your liking; popular choices include cooked bacon, sautéed mushrooms, diced bell peppers, and chopped chives.
- If you prefer a richer texture, substitute heavy cream for milk in the egg mixture.
- Make sure to spray the mini muffin pan liberally to prevent sticking and maintain the shape of the quiches.
- Leftover mini quiches can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- This recipe is ideal for making ahead and freezing; bake straight from frozen adding a few extra minutes to bake time.
