Description
These mini quiches are a versatile, easy-to-make appetizer or snack that can be customized with your favorite fillings. Using pre-made or homemade flaky pie crust and a creamy egg mixture, these bite-sized quiches bake until golden and just set, perfect for brunch, parties, or meal prep.
Ingredients
Scale
Crust
- 2 unbaked Flaky Pie Crusts (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 (e.g., cooked vegetables, cooked bacon, sautéed mushrooms – see recipe note)
- 1/2 cup shredded or crumbled cheese (such as cheddar, Swiss, or goat cheese)
Instructions
- Prepare pie dough: Make the pie dough the night before and chill it in the refrigerator for at least 2 hours to ensure it is firm and easier to handle.
- Mix egg filling: In a large bowl, whisk together the eggs, whole milk, heavy cream, salt, and pepper until fully combined, about 1 minute. Cover the mixture and refrigerate until ready to use.
- Preheat oven and prepare pans: Preheat your oven to 375°F (191°C). Grease two 24-count mini muffin pans liberally with nonstick spray. If using only one pan, you’ll need to bake the mini quiches in two batches.
- Roll and cut crust: Working with one chilled pie dough at a time, roll it out on a floured surface into a 12-inch circle. Use a 2.5-inch cookie cutter or a 1/3 cup measuring cup to cut rounds. Re-roll scraps as needed. You should get about 24 rounds per crust.
- Line muffin pans: Place each dough round into the greased mini muffin pan cups, pressing them flat against the bottom and sides to form little crust cups.
- Fill and top: Evenly pour the cold egg filling into each crust cup. Distribute your chosen add-ins on top of each, then sprinkle with shredded or crumbled cheese.
- Bake: Bake the mini quiches for 25-28 minutes, until the centers are just set and edges are lightly browned.
- Cool and serve: Let the mini quiches cool in the pan for 5 minutes, then gently remove them using a spoon. Serve warm or at room temperature.
- Storage: Store any leftovers tightly covered in the refrigerator for up to 4 days.
Notes
- This recipe is a flexible base; customize the add-ins and cheese to suit your taste.
- Using well-chilled pie crust helps prevent tearing while rolling and cutting.
- Ensure to grease the muffin pans well so the mini quiches release easily.
- Work quickly when rolling and cutting dough to keep it cold and maintain flakiness.
- Mini quiches can be made ahead and reheated gently in an oven or microwave.
Nutrition
- Serving Size: 1 mini quiche (approx. 35 g)
- Calories: 90
- Sugar: 0.5 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.3 g
- Protein: 4 g
- Cholesterol: 70 mg
