Description
This Mini Quiche recipe offers a versatile and delicious base perfect for any flavor combination you desire. Made with flaky pie crust and a rich egg and cream filling, these bite-sized quiches are perfect for breakfasts, brunches, or appetizers. Using simple ingredients and easy steps, you can customize the add-ins and cheese to suit your taste, making it a crowd-pleaser for any occasion.
Ingredients
Scale
Pie 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 (such as diced vegetables, cooked meats, or herbs – see recipe note)
- 1/2 cup shredded or crumbled cheese (cheddar, Swiss, feta, or your choice)
Instructions
- Prepare Pie Dough: Prepare your pie dough the night before and chill it in the refrigerator for at least 2 hours to ensure it firms up properly before using.
- Mix Egg Filling: In a large bowl, beat the eggs, whole milk, heavy cream, salt, and pepper using a handheld or stand mixer with a whisk attachment or a whisk until completely combined, about 1 minute. Cover and place the mixture in the refrigerator until you are ready to fill the crusts in step 6.
- Preheat Oven and Prepare Pans: Preheat your oven to 375°F (191°C). Grease two 24-count mini muffin pans generously with nonstick spray to prevent sticking. If using only one pan, you can bake in batches.
- Roll Out Pie Dough: Working with one chilled pie dough at a time on a floured surface, roll it out into a large 12-inch circle. Use your warm hands to mend any cracks in the dough edges. Cut out rounds approximately 2.5 inches in diameter using a cookie cutter or a 1/3 cup measuring cup. You should get about 24 rounds per pie crust. Re-roll scraps as needed, working quickly to keep the dough from becoming too delicate.
- Form the Mini Crusts: Place the dough rounds into the greased mini muffin pans. Press the dough flat into the base and up the sides of each muffin cup to form a shallow crust shell.
- Fill the Crusts: Pour the chilled egg mixture evenly into each unbaked crust. Top each with your chosen add-ins and sprinkle with the shredded or crumbled cheese.
- Bake: Bake the mini quiches in the preheated oven until the centers are just set and edges are lightly browned, about 25-28 minutes.
- Cool and Serve: Allow the quiches to cool for 5 minutes before removing them from the muffin pan. They should pop out easily if the pan was well greased. Serve warm or at room temperature.
- Storage: Store any leftover mini quiches tightly covered in the refrigerator for up to 4 days. They make great reheated leftovers.
Notes
- This recipe serves as a versatile base for countless mini quiche combinations. Feel free to add your favorite vegetables, meats, or herbs to customize the flavor.
- Use a super flaky homemade pie crust for best texture; commercial all-butter crusts also work well.
- Work quickly when rolling and cutting dough rounds to prevent the dough from cracking due to warming.
- Greasing the mini muffin pans well is key to easily removing the mini quiches after baking.
- Mini quiches can be served warm or at room temperature, making them great for parties and meal prep.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 90
- Sugar: 0.5g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.3g
- Protein: 4g
- Cholesterol: 80mg
