Mini Quiches
Mini Quiches are bite-sized savory egg pies filled with cheese, vegetables, or meats, perfect for breakfast, brunch, or entertaining. They’re easy to customize, freezer-friendly, and great served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 mini quiches
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 large eggs
- 1/2 cup milk or heavy cream
- 1 cup shredded cheese (cheddar, Swiss, or preferred)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 sheet pre-made pie crust or puff pastry (optional, for crusted version)
- Optional: 1/2 cup cooked bacon or diced ham
- Optional: 1/2 cup sautéed spinach, mushrooms, onions, or bell peppers
- Optional: 1/4 cup chopped tomatoes or herbs (like chives or parsley)
Instructions
- Preheat oven to 375°F (190°C) and grease a 24-cup mini muffin tin or line with parchment liners.
- If using crust, cut the dough into small circles and press into each muffin cup.
- In a mixing bowl, whisk together the eggs, milk or cream, salt, and pepper.
- Add a small amount of cheese and desired mix-ins into each muffin cup.
- Pour the egg mixture over the fillings, filling each cup about 3/4 full.
- Bake for 18–22 minutes, until puffed and set in the center.
- Cool for 5 minutes, then remove from pan. Serve warm or at room temperature.
Notes
- Make crustless for a gluten-free and low-carb version.
- Use silicone muffin pans or liners for easy removal and cleanup.
- Freeze after baking and reheat in the oven or microwave as needed.
- Great way to use up leftover veggies, meats, or cheese.
Nutrition
- Serving Size: 2 mini quiches
- Calories: 120
- Sugar: 1g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg
Find it online: https://thefamilycooking.com/mini-quiches-2/
