Description

These Mini Quiches are deliciously rich and versatile savory pastries perfect for brunch, snacks, or light meals. Made with a flaky pre-made pastry dough filled with a creamy egg and cheese mixture, combined with fresh vegetables and optional cooked protein, they bake to golden perfection in muffin tins. Quick to prepare and bake, they offer a delightful balance of flavors and textures that guests and family will love.

Ingredients

Scale

Pastry Base

1 package Pre-made pastry dough (Approximately 14 ounces, pie crust or puff pastry)

Filling

6 large Eggs
1 cup Heavy cream
1 cup Shredded cheese (Cheddar, mozzarella, or a blend)
1 cup Fresh vegetables (Spinach, bell peppers, or mushrooms)
1 cup Cooked protein (Optional, such as shredded chicken or turkey)
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Garlic powder (Optional)
1 tablespoon Fresh herbs (Chopped chives, parsley, or basil)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the quiches evenly.
Prepare Muffin Tin: Lightly grease your muffin tin cups with cooking spray or butter to prevent sticking and ease removal later.
Roll Out Dough: On a lightly floured surface, roll out the pre-made pastry dough to about 1/8 inch thickness for a thin, flaky crust.
Cut Dough Circles: Using a round cutter or a glass, cut dough circles slightly larger than the muffin cup openings, about 4 inches in diameter.
Line Muffin Cups: Press each dough circle gently into the muffin cups, shaping the base and sides, then trim any excess dough hanging over the edges.
Mix Egg and Cream: In a large bowl, whisk together the eggs and heavy cream until the mixture is smooth and slightly frothy for a creamy filling.
Add Seasonings and Cheese: Stir in the shredded cheese, salt, black pepper, garlic powder (if using), and fresh herbs, mixing thoroughly.
Incorporate Vegetables and Protein: Fold in your selected fresh vegetables and cooked protein evenly to distribute throughout the filling.
Fill Pastry Shells: Pour the egg mixture into each prepared pastry-lined muffin cup, filling about three-quarters full to allow room to puff while baking.
Bake: Bake in the preheated oven for 20-25 minutes, or until the quiches are puffed, set, and lightly golden on top.
Cool Slightly: Remove from oven and let the mini quiches cool for a few minutes in the tin to firm up and prevent breakage.
Serve: Carefully remove the quiches from the tin and serve warm or at room temperature for best flavor and texture.

Notes

You can customize the fillings with your favorite vegetables and proteins to suit your taste or dietary needs.
Use puff pastry for a lighter, flakier crust or pie crust for a sturdier base.
Ensure the filling is not overfilled to prevent spillage during baking.
These mini quiches can be cooled and stored in the refrigerator for up to 3 days and reheated before serving.
For a vegetarian option, omit the cooked protein or substitute with plant-based alternatives.