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Mini Quiche Recipe
This delicious mini quiche recipe is a favorite for breakfast, brunch, or parties! Fluffy quiche in a flaky pie crust is simple to personalize with optional ingredients and easy to make ahead! It's such an easy, favorite quiche recipe!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 48 mini quiche
Calories: 73 kcal
Course:
Main Course , Breakfast
Cuisine:
American
Ingredients
- 1 1 Pie Crust Recipe optional
- 6 6 large eggs beaten
- 1 1 cup heavy cream or half-and-half
- salt and pepper
- pinch cayenne pepper
- 1 1/2 1 1/2 cups grated cheddar cheese
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.
Cup of Yum
Notes
- Nutritional value includes the crust.
- To store. Place completely cooled mini quiche in an airtight container or wrap well and place in refrigerator for up to 3 days.
- To freeze. For easy make-ahead mini quiche, once they have been completely cooked and cooled, flash freeze them for about 30 minutes to an hour on a baking sheet. Then, place them in a freezer-safe zip-top bag or another freezer-safe container, label them for the type or types of quiche included in the container, and freeze them for up to two months.
- To reheat. To rewarm them, you simply pop them back into a mini muffin tin or onto a rimmed baking sheet and reheat them. From frozen, reheat in a 375º F oven for 8-10 minutes. Those in the refrigerator will need less time, approximately 4-5 minutes in the oven. You can also heat them in the microwave at 70 percent power for 25-40 seconds, checking at the lower amount of time. Take care not to overheat, as they will become tough.
Nutrition Information
Serving
1 mini quiche
Calories
73kcal
(4%)
Carbohydrates
3g
(1%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.002g
Cholesterol
36mg
(12%)
Sodium
41mg
(2%)
Potassium
20mg
(1%)
Fiber
0.1g
(0%)
Sugar
0.2g
(0%)
Vitamin A
142IU
(3%)
Vitamin C
0.03mg
(0%)
Calcium
36mg
(4%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 48mini quiche
Amount Per Serving
Calories 73
% 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.