Mini Quiche Recipe
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5.0
570 reviews
Excellent
Mini Quiche Recipe
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Skip the coffee shop sous vide egg bites and make this Mini Quiche Recipe instead. Tucked inside a pastry crust, try all four flavor variations of this freezable egg breakfast recipe.
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Ingredients
- 4 pie crusts thawed (homemade or from 2 boxes store-bought)
For the egg mixture:
- 4 eggs
- 1 cup milk
- 1/2 teaspoon salt
For the Mini Bacon Quiche:
- 3 ounces Swiss cheese grated
- 3 lices Bacon fried and crumbled
- 2 tablespoons green onion sliced
For the Mini Ham and Cheese Quiche:
- 3 ounces Swiss cheese grated
- 1/4 cup (about 1.5 ounces) ham cubed
For the Mini Spinach Quiche:
- 3 ounces Swiss cheese grated
- 4 cups (3 ounces) spinach wilted (see notes)
- 1 tablespoon red bell pepper cubed
For the Mini Mushroom Quiche:
- 2 tablespoons (1/2 ounce) mushrooms finely chopped
- 3 ounces Swiss cheese grated
Instructions
To prepare the crusts:
- Let the pie crusts stand at room temperature for 15 to 20 minutes. Preheat the oven to 375 degrees. Spray 48 miniature muffin cups with non-stick cooking spray.
- Open and unfold one pie crust, then press out any fold lines. With a 2-1/2 inch biscuit cutter, cut out 12 rounds. Repeat with remaining 3 pie crusts.
- In the prepared mini muffin tins, press 1 round of pie crust into the bottom and up the sides of the cup.
- In a 4-cup measuring cup, combine the eggs, milk, and the salt. Whisk well. Set aside.
To assemble the Mini Bacon Quiche:
- In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped bacon among the 12 cups, using about 1/2 teaspoon bacon in each. Top with a couple slices of green onion.
To assemble the Mini Ham and Cheese Quiche
- In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped ham among the 12 cups, using about 1/2 teaspoon ham in each.
To assemble the Mini Spinach Quiche
- In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the wilted spinach among the 12 cups, using about about 1/2 teaspoon spinach in each. Evenly divide the chopped red pepper among the mini muffin cups.
To assemble the Mini Mushroom Quiche
- In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped mushroom among the 12 cups, using about 1/2 teaspoon mushroom in each.
To finish and bake the mini quiche:
- Pour egg mixture into each of the 48 cups, filling to within 1/4 inch of the top. Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.
Equipments used:
Notes
- Pie crust: Get a head start with frozen and thawed store-bought pie crust, or make your own pie crust from scratch. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll out the crust before slicing with a biscuit cutter.
- Bacon: To crisp up a batch at once, I like to fry bacon in the oven. To do so, preheat the oven to 400 degrees. Line a rimmed baking sheet with foil for easy clean up. Set a rack on top if using. Arrange the bacon in a single layer. Bake until bacon is crispy (start checking at 10 minutes; I usually bake it for about 15 minutes).
- Swiss cheese: Pre-shredded cheese is tossed with agents to prevent the cheese from sticking together, but it should still melt and thicken up fine. For the best consistency, grate your cheese fresh from a block.
- Spinach: To wilt the spinach, place spinach into small saucepan and cover with water. Bring to a boil and cook until spinach is dark green and wilted. Alternatively, in a small saucepan, place the spinach with 1/4 cup of water and sauté over medium high heat until wilted. Place spinach between two kitchen towels or paper towels and remove as much water as possible.
- Yield: Each of these Mini Quiche recipes creates one dozen of each of the four quiche varieties; 48 bite-sized mini muffin pieces total.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1 appetizer
Calories
110kcal
(6%)
Carbohydrates
8g
(3%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
22mg
(7%)
Sodium
142mg
(6%)
Potassium
149mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1944IU
(39%)
Vitamin C
6mg
(7%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48appetizers
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1 appetizer | |
| Calories | 110kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 142mg | 6% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1944IU | 39% |
| Vitamin C | 6mg | 7% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
570 reviews
Excellent
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