Mini Quiches

Why You’ll Love This Recipe

Mini quiches are incredibly versatile and can be made with endless combinations of fillings, making them ideal for any dietary preference. The crispy crust adds a satisfying crunch, while the creamy egg filling provides the perfect texture. These quiches can be served as a snack, an appetizer, or a full meal, and they’re an easy way to use up leftovers by incorporating whatever ingredients you have on hand. Additionally, they’re great for meal prep, as they store well and can be reheated without losing their delicious flavor.

Ingredients

• 1 package refrigerated pie crusts (or homemade, if preferred)
• 4 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1/2 cup cooked spinach, drained (or any other veggie of choice)
• 1/4 cup cooked bacon, crumbled (optional)
• 1/4 cup diced onion
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder (optional)
• 1/4 tsp paprika (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C). Grease a mini muffin tin with non-stick spray or lightly butter it.
2. Roll out the pie crusts and cut them into small circles that fit the mini muffin tin. Press each circle into the bottom of the muffin cups to form a crust.
3. In a medium bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika until well combined.
4. Add the cheese, cooked spinach, bacon, and onion to the egg mixture, stirring gently to combine.
5. Pour the egg mixture into each muffin cup, filling them about 3/4 full.
6. Bake for 15-20 minutes, or until the quiches are set and golden on top. You can check doneness by inserting a toothpick into the center of a quiche — it should come out clean.
7. Let the quiches cool in the tin for a few minutes before carefully removing them.

Servings and timing

• Servings: 12 mini quiches
• Prep time: 10 minutes
• Cook time: 15-20 minutes
• Total time: 25-30 minutes

Variations

• Vegetarian: Skip the bacon and use extra vegetables like mushrooms, bell peppers, or zucchini.
• Gluten-Free: Use gluten-free pie crusts or make your own with almond flour or rice flour.
• Dairy-Free: Use dairy-free cheese and milk alternatives such as almond milk or oat milk.
• Different Meats: Swap bacon for cooked sausage, ham, or turkey bacon for a different protein.
• Cheese Variations: Experiment with different cheeses, such as feta, goat cheese, or Swiss for unique flavor combinations.
• Herb Add-ins: Add fresh herbs like parsley, thyme, or basil to enhance the flavor profile.

Storage/Reheating

• Storage: Once the mini quiches have cooled, store them in an airtight container in the refrigerator for up to 3 days.
• Freezing: To freeze, place the cooled quiches in a single layer on a baking sheet and freeze for 2-3 hours. Once frozen, transfer them to a freezer bag or container and store for up to 3 months.
• Reheating: To reheat, place the quiches in a preheated oven at 350°F (175°C) for 10-12 minutes, or microwave for 30-60 seconds until heated through.

FAQs

1. Can I use a store-bought pie crust?

Yes, store-bought pie crusts are a great shortcut for making mini quiches, saving time without compromising flavor.

2. How can I make these quiches without a muffin tin?

If you don’t have a mini muffin tin, you can bake them in a regular muffin tin, but be sure to adjust the cooking time as they may need a few extra minutes to cook through.

3. Can I make these quiches ahead of time?

Yes, you can make these mini quiches in advance and store them in the fridge for up to 3 days or freeze them for later use.

4. How do I prevent the crust from getting soggy?

To prevent the crust from becoming soggy, ensure that your filling isn’t too wet. Squeeze out excess moisture from vegetables like spinach before adding them to the egg mixture.

5. What other vegetables can I use in these mini quiches?

You can use a variety of vegetables like bell peppers, mushrooms, zucchini, or tomatoes. Be sure to cook any vegetables that release moisture (like mushrooms or spinach) beforehand.

6. Can I make these quiches without a crust?

Yes, you can make crustless mini quiches by simply greasing the muffin tin and filling it directly with the egg mixture and toppings.

7. Can I add cream to the filling?

Yes, you can add heavy cream or half-and-half to the egg mixture for a richer, creamier texture. Substitute half of the milk with cream for a more decadent quiche.

8. How do I know when the quiches are fully cooked?

The quiches are done when the egg filling is set and golden on top. You can insert a toothpick into the center to ensure it comes out clean.

9. Can I use different types of cheese?

Absolutely! You can use any cheese you like, such as mozzarella, goat cheese, feta, or gouda. Experiment with different combinations to find your favorite.

10. Can I serve these mini quiches cold?

Yes, mini quiches can be served cold or at room temperature, making them perfect for picnics, parties, or as make-ahead snacks.

Conclusion

Mini quiches are a delicious and customizable snack or meal that can be enjoyed by all. They’re perfect for any occasion, from a casual brunch to a formal gathering. With endless variations of fillings and flavors, you can make them as simple or elaborate as you like. Whether you’re serving them at a party or preparing them for a busy week, mini quiches are a convenient and tasty option that will always impress.

Mini Quiches

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Mini quiches are bite-sized savory treats filled with a creamy egg mixture and various fillings like vegetables, cheese, and meats. They are perfect for breakfast, brunch, or as appetizers and can be easily customized to fit any taste preference.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: 12 mini quiches
• Category: Baking
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

1. 1 package refrigerated pie crusts (or homemade, if preferred)
2. 4 large eggs
3. 1/2 cup milk (dairy or non-dairy)
4. 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
5. 1/2 cup cooked spinach, drained (or any other veggie of choice)
6. 1/4 cup cooked bacon, crumbled (optional)
7. 1/4 cup diced onion
8. 1/4 tsp salt
9. 1/4 tsp black pepper
10. 1/4 tsp garlic powder (optional)
11. 1/4 tsp paprika (optional)

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C). Grease a mini muffin tin with non-stick spray or lightly butter it.

1. Prepare the crusts: Roll out the pie crusts and cut them into small circles that fit the mini muffin tin. Press each circle into the bottom of the muffin cups to form a crust.
2. Prepare the filling: In a medium bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika until well combined. Add cheese, spinach, bacon, and onion. Stir gently to combine.
3. Fill the muffin cups: Pour the egg mixture into each muffin cup, filling them about 3/4 full.
4. Bake the mini quiches: Bake for 15-20 minutes, or until the quiches are set and golden on top. Insert a toothpick to check for doneness—it should come out clean.
5. Cool and serve: Let the quiches cool in the tin for a few minutes before carefully removing them.

Notes

• For a crustless version, simply grease the muffin tin and skip the pie crusts.
• To prevent the crust from becoming soggy, ensure the vegetables are well-drained, especially spinach or mushrooms.
• For more variety, consider adding different vegetables or using a mix of cheeses.

Nutrition

• Serving Size: 1 mini quiche
• Calories: 120
• Sugar: 1g
• Sodium: 250mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 70mg