Description
These Mini Quiches are a versatile and delicious handheld breakfast or snack option, perfect for any flavor combination you love. Made with flaky pie crust, a creamy egg custard filling, and your choice of add-ins and cheese, they bake up golden and savory, ideal for sharing or meal prepping.
Ingredients
Scale
Crust
- 2 unbaked Flaky Pie Crusts or All Butter Pie Crusts
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
Fillings
- 3/4 cup add-ins of your choice (e.g., cooked vegetables, meats, herbs)
- 1/2 cup shredded or crumbled cheese (e.g., cheddar, Swiss, feta)
Instructions
- Prepare Pie Dough: Make your pie dough the night before to ensure it is properly chilled. It needs at least 2 hours in the refrigerator before rolling and shaping.
- Mix Egg Filling: In a large bowl, whisk together eggs, whole milk, heavy cream, salt, and pepper on high speed using a mixer or vigorously by hand until fully combined. Cover and refrigerate until ready to use.
- Preheat Oven and Prepare Pans: Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans well with nonstick spray. If you have only one pan, plan to bake in batches.
- Roll Out Dough: On a floured surface, roll one chilled pie dough into a 12-inch circle. Use a 2.5-inch cookie cutter or measuring cup to cut about 24 rounds. Re-roll scraps quickly as dough warms. Repeat with the second dough after the first batch is baked or set aside.
- Line Muffin Pans: Press each dough round into the greased mini muffin pan, making sure to push the dough up the sides to form a cup shape for the filling.
- Fill Quiches: Evenly pour the refrigerated egg mixture into each dough cup. Distribute your chosen add-ins on top of the filling, then sprinkle cheese over each one.
- Bake: Bake in the preheated oven for 25 to 28 minutes until the centers are just set and the edges of the crust are lightly browned.
- Cool and Serve: Allow the mini quiches to cool for 5 minutes in the pan. Use a spoon to gently lift them out. Serve warm or at room temperature.
- Store Leftovers: Cover any leftovers tightly and refrigerate for up to 4 days. Reheat gently before serving.
Notes
- This recipe serves as a flexible base, so feel free to experiment with different meats, veggies, herbs, and cheese to customize your mini quiches.
- Making your pie crust in advance and chilling it ensures easy handling and flakier results.
- Ensure the pie dough stays cold while working with it as it becomes delicate at room temperature.
- Nonstick spray is essential for easy removal of quiches from the muffin pans.
- If you only have one mini muffin pan, bake in batches, rolling out dough and filling accordingly.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 110
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 85 mg
