Mini Quiche Recipe
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
48 mini quiche
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Calories
73 kcal
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Course
Main Course, Breakfast
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Cuisine
American
Mini Quiche Recipe
Description
The Mini Quiche Recipe starts by preparing a pie crust cut into small rounds or alternatively using premade phyllo cups. The crusts are prebaked before adding the filling. The filling combines beaten eggs with heavy cream or half-and-half, seasoned with salt, black pepper, and cayenne pepper for a subtle heat. Grated cheddar cheese is stirred in, along with optional add-ins like chopped spinach, broccoli, mushrooms, onion, garlic, bacon, ham, or seafood.
The filled crusts bake at 375ºF until the egg mixture is set and slightly golden. After baking, the quiches rest before serving to help set the custard. These mini quiches are rich and suitable for serving as finger food or part of a larger brunch spread.
They can be stored in the refrigerator up to 3 days in an airtight container. For make-ahead or freezing, cool the cooked quiches completely before flash freezing and storing in freezer-safe containers for up to two months. They reheat well in the oven or microwave, with instructions provided to avoid toughness.
Ingredients
- 1 pie crust optional, recipe
- 6 large egg beaten
- 1 cup heavy cream or half-and-half
- salt
- black pepper
- pinch cayenne pepper
- 1 1/2 /2 cups cheddar cheese grated
Optional Add-ins:
- spinach chopped
- broccoli chopped
- mushrooms cleaned and diced
- onion diced
- garlic minced
- Bacon cooked and crumbled
- ham cooked and diced
- seafood cooked and chopped
Instructions
- Preheat oven to 375º F.
- Spray mini muffin tin with nonstick cooking spray, set aside.
- Using a small round cutter, cut pie crust and place into indentations of muffin tin and place in the oven to pre-bake for about 15 minutes. Alternately, you can place each of the premade phyllo cups into the muffin tin. For a crustless mini quiche, simply omit.
- Whisk together eggs and heavy cream or half-and-half until light and fluffy. Add salt, pepper, and cayenne pepper until well-combined. Stir in cheese. Pour into pie shells and top with add-in options as desired. Bake for for 15-25 minutes until the egg mixture is set. Remove from the oven and let rest about 5 minutes before serving.
- Serve warm.
Notes
- Store cooled mini quiches in an airtight container in the fridge for up to 3 days.
- For freezing, flash freeze fully cooked quiches on a sheet, then transfer to freezer bags labeled with types; freeze up to 2 months.
- To reheat, bake frozen quiches at 375ºF for 8-10 minutes or refrigerated ones for 4-5 minutes; microwaving at 70% power for 25-40 seconds works but avoid overheating to keep texture tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48mini quiche
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Serving | 1 mini quiche | |
| Calories | 73kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 36mg | 12% |
| Sodium | 41mg | 2% |
| Potassium | 20mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 142IU | 3% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 36mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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