Description
This Mini Quiche recipe offers a delightful, bite-sized version of the classic French dish, perfect for breakfast, brunch, or any gathering. Made with a flaky pie crust filled with a creamy egg and heavy cream mixture, loaded with your choice of cheese, vegetables, and optional bacon or sausage, these mini quiches are baked to golden perfection and garnished with fresh herbs for an extra burst of flavor.
Ingredients
Scale
Crust
- 1 package (1 sheet) refrigerated pie crust (or homemade)
Filling
- 4 large eggs
- 1 cup heavy cream (or milk for a lighter option)
- 1 cup shredded cheese (cheddar, Swiss, or your favorite)
- 1 cup diced vegetables (spinach, bell peppers, onions, or mushrooms)
- ½ cup cooked and crumbled bacon or sausage (optional)
- Salt and pepper to taste
- Fresh herbs (like parsley or chives) for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure proper baking temperature for the mini quiches.
- Prepare the Pie Crust: Roll out the pie crust on a lightly floured surface. Using a round cutter or glass, cut out approximately 12 rounds that are slightly larger than the muffin tin cups.
- Fit Dough in Muffin Tin: Gently press each dough round into the greased cups of a muffin tin, making sure the crust is evenly pressed along the bottom and sides.
- Mix Filling: In a mixing bowl, whisk together the eggs and heavy cream until well combined. Season with salt and pepper to taste.
- Add Fillings: Evenly distribute the diced vegetables, cooked bacon or sausage (if using), and shredded cheese among the pie crusts in the muffin tin. Pour the egg mixture over the fillings, filling each crust about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes or until the egg filling is set and the crusts turn golden brown.
- Cool: Remove the mini quiches from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack.
- Garnish: Sprinkle fresh herbs like parsley or chives over the mini quiches for added flavor and visual appeal, if desired.
- Serve: Enjoy the mini quiches warm or at room temperature as a perfect snack or meal option.
Notes
- You can substitute heavy cream with milk for a lighter version of the filling.
- Feel free to customize the fillings with your favorite vegetables or proteins.
- Make sure not to overfill the crusts to prevent spillage during baking.
- These mini quiches freeze well—store in an airtight container and reheat before serving.
- If you don’t have a muffin tin, mini tart pans can be used as an alternative.
