Mini Quiche
User Reviews
5
Mini Quiche
Description
Mini Quiches are prepared by cutting pie crusts into small rounds placed into a mini muffin tin to create individual crust shells. A custard base of eggs, heavy cream, salt, and pepper is whisked together, then each quiche cup is layered with one of three flavor combinations, ranging from greens and feta in the Greek version to classic ham and Swiss or bacon with cheddar and scallions.
Once filled, the quiches bake at a moderate temperature until the egg custard is cooked through and the tops develop a golden brown color. The result is a tender, moist filling encased in a flaky crust, allowing the distinct ingredients to shine in small, manageable servings.
These mini quiches are ideal served warm shortly after baking to maintain the crust's texture. They make versatile options for buffets, brunches, or light meals with a variety of flavors to suit different preferences.
Preparing the pie crust to be cold or room temperature ensures easier handling and cleaner cuts. Precooking vegetables prevents releasing excess moisture that could water down the filling. Dicing flavor additions finely helps them fit into the small crusts evenly.
Ingredients
- 3 pie crust rounds
- 3 egg
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- cooking spray
Topping Options (each makes enough to fill 8 muffin cups)
Greek
- 1/2 cup spinach excess water removed, coarsely chopped, cooked
- 1/4 cup roasted red bell peppers finely chopped
- 3 tablespoons feta cheese crumbled
- 1 teaspoon dill minced, fresh
Ham & Cheese
- 1/4 cup ham diced
- 1/3 cup swiss cheese shredded
- 1 tablespoon parsley minced, fresh
Bacon
- 1/4 cup Bacon cooked and crumbled
- 1/3 cup cheddar cheese shredded
- 2 tablespoons green onions sliced
Instructions
- Preheat the oven to 375 degrees F. Coat a 24-cup mini muffin tin with cooking spray.
- Unroll the pie crusts and lay them out on a flat surface. Use a 3 inch cookie cutter to cut a total of 24 circles out of the crusts.
- Press each circle of pie crust into the holes in the muffin tin.
- In a medium bowl, whisk together the eggs, cream, salt and pepper.
Greek
- Divide the spinach, roasted peppers, feta cheese and dill between 8 muffin cups.
Ham & Cheese
- Divide the ham, cheese and parsley between 8 muffin cups.
Bacon
- Divide the bacon, cheese and green onions between 8 muffin cups
- Pour the egg mixture into each cup so that the cup is 3/4 of the way full.
- Bake for 20-25 minutes or until tops are browned. Use a spatula to lift the quiche out of the pan. Serve immediately.
Notes
- Keeps pie crust chilled or at room temperature for easier cutting and handling.
- Dice vegetables and other fillings finely to fit into mini muffin cups without overfilling.
- Pre-cook vegetables before adding to quiche to avoid watery filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Calories | 52kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 34mg | 11% |
| Sodium | 107mg | 4% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 159IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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