Description
Delicious and versatile Mini Quiche recipe perfect for any occasion, featuring a flaky pie crust filled with a creamy egg mixture and customizable add-ins like bacon, mushrooms, bell peppers, and cheese. These bite-sized quiches are easy to prepare, baked to golden perfection, and ideal for breakfast, brunch, or snacks.
Ingredients
Scale
Egg Mixture
- 5 large eggs
- 1 cup milk or heavy cream
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Pie Crust
- 2 (7-ounce) pie crusts
Fillings
- ½ cup shredded cheddar cheese or Swiss cheese
- 1 cup add-ins (bacon, mushrooms, bell peppers, chives, etc.)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking the mini quiches evenly.
- Prepare 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 and smooth. Refrigerate the mixture until ready to use to keep it chilled and fresh.
- Prepare Pie Crust: On a lightly floured surface, roll out each pie crust sheet until it measures at least 12 inches in diameter. Using a 2½-inch round cookie cutter, cut out 24 circles from each sheet. You will need to re-roll the dough several times to get the full 48 rounds. Carefully press each round into the cups of a mini muffin tray that has been generously sprayed with non-stick cooking spray, making sure to press the dough up the sides to fully cover each cup.
- Assemble Mini Quiches: Add about 1 teaspoon of your chosen add-ins (such as bacon, mushrooms, bell peppers, or chives) into each prepared crust, followed by a sprinkle of shredded cheese. Next, evenly pour the chilled egg mixture into each crust, filling just shy of the top. Use a small spoon to gently mix the add-ins and cheese with the egg to distribute evenly within each cup.
- Bake: Place the mini muffin tray in the preheated oven and bake for 20 to 22 minutes, or until the pie crusts turn golden brown and the egg filling is set and no longer jiggly. Once baked, remove from the oven and let cool slightly before serving. Garnish with fresh herbs if desired and enjoy warm.
Notes
- You can customize the add-ins to your preference—try spinach, caramelized onions, or smoked salmon for variety.
- Use heavy cream instead of milk for a richer and creamier texture.
- Make sure not to overfill the crusts to avoid spillage during baking.
- These mini quiches can be made ahead and refrigerated or frozen for convenient grab-and-go meals.
- For crispier crusts, pre-bake the crusts for 5 minutes before filling.
Keywords: mini quiche, mini quiches recipe, bite-sized quiche, breakfast quiche, brunch recipes, party snacks, easy quiche, savory pastry