Mini Quiche Recipe (Tons of Flavors!)
User Reviews
5
Mini Quiche Recipe (Tons of Flavors!)
Description
Mini Quiche Recipe (Tons of Flavors!) features a custardy blend of eggs, milk or cream, and seasonings poured into small pie crust cups and filled with cheese and a variety of add-ins such as bacon or vegetables. The crust is rolled to a thin sheet, cut into small rounds, and pressed into a mini muffin tin to form individual crusts. Baking at 375°F sets the filling with a slightly golden crust edge and a firm but tender center. The cheese and add-ins can be evenly distributed for consistent flavor in each bite.
The final quiches have a rich, creamy texture balanced by the crispness of the pie crust. They can be served warm or at room temperature, making them convenient for gatherings or meal prep. Variations in fillings allow for personalized flavor profiles.
For storage, the mini quiches can be refrigerated for a few days or frozen for longer keeping. Reheating is best done in an oven to maintain crust crispness and avoid sogginess that might result from microwaving.
Ingredients
- 5 large egg
- 1 cup milk or heavy cream
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 (7-ounce) pie crust
- ½ cup cheddar cheese or Swiss, shredded
- 1 cup Add-ins bacon, mushrooms, bell peppers, chives, etc.
Instructions
- Preheat the oven to 375°F.
- Whisk together the eggs, milk, salt, pepper, and garlic powder in a large bowl with a spout or in a large measuring cup. Refrigerate until ready to use.
- Roll out dough on a lightly floured cutting board until it is at least 12 inches round in diameter. Use a 2 ½-inch round cookie cutter to cut 24 circles from each sheet of pie crust. You will end up re-rolling the dough about 3-4 times. Press pie crust rounds into the bottoms of a mini muffin tray that has been sprayed liberally with non-stick cooking spray. Press up the sides so the crust completely covers them.
- Fill each pie crust with 1 teaspoon of add-ins and a sprinkle of cheese. Pour in the egg mixture and fill up just shy of the top of the pie crust. Use a small spoon to mix together all of the add-ins and cheese so they’re evenly distributed throughout the egg mixture.
- Bake at 375°F for 20-22 minutes, or until the pie crust is golden and the egg middle no longer jiggles. Serve immediately with a sprinkle of fresh herbs and enjoy!
Notes
- Prepare homemade pie crust in advance and refrigerate up to 3 days for ease of assembly.
- Fill crusts early but add eggs just before baking if prepping ahead to maintain freshness.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- Reheat in a 350°F oven for 5-10 minutes or microwave briefly to warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48mini quiche
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 84mg | 4% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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