Mini Quiche Recipe
User Reviews
5
Mini Quiche Recipe
Description
Mini Quiche Recipe includes four distinct quiche types each baked in a flaky pie crust base shaped into mini muffin cups. The custard uses eggs, milk, and salt as a base, enriched with Swiss cheese and flavored differently for each variety: bacon with green onions, ham cubes, wilted spinach with red bell pepper, and finely chopped mushrooms. The crust is prepared by cutting rounds from thawed pie crust and pressing them into mini tins before filling.
These mini quiches cook in the oven at 375°F until set, making easy finger-portion appetizers or brunch items. Their bite size allows for variety in a single serving, offering a mix of savory fillings. The eggs create a soft, creamy interior with melted Swiss cheese, while the meat or vegetables contribute texture and flavor contrast.
Each recipe yields one dozen mini quiches, totaling 48 pieces when all four are made. They can be stored covered in the fridge for up to four days, which makes them useful for preparing ahead or serving at gatherings.
Ingredients
- 4 pie crust thawed (homemade or from 2 boxes store-bought
For the egg mixture:
- 4 egg
- 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.
Notes
- Use store-bought thawed pie crust or make your own ahead and freeze for up to 2 months.
- For crisp bacon, bake it in the oven on a foil-lined sheet at 400°F for about 15 minutes.
- Wilt spinach by boiling briefly or sautéing with water and thoroughly drain excess moisture.
- Store leftover mini quiches covered in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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