Mini Quiche Recipe (So many flavors!)

Original Post: https://www.evolvingtable.com/mini-quiche/

A variety of mini quiches are served on a party tray as a holiday appetizer.

5 from 27 votes

Mini Quiche Recipe (So many flavors!)

These buttery and oh-so-flaky Mini Quiches are my go-to appetizer for just about everything—holiday parties, family brunches, cozy weekend get-togethers, you name it! They’re super easy to prep ahead, endlessly customizable, and taste so much better than anything you’ll find in a box.

Prep Time25

Cook Time20

Total Time45

Course: Appetizer, Breakfast, brunch

Cuisine: American

Servings: mini quiche

Author: London Brazil

Ingredients

5 large eggs
1 cup milk or heavy cream
¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 (7-ounce) pie crusts
½ cup shredded Cheddar cheese or Swiss
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.
5 large eggs, 1 cup milk, ¾ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
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.
2 (7-ounce) pie crusts
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.
½ cup shredded Cheddar cheese, 1 cup add-ins
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!

Video

Notes

Pie crust: You’ll need about 14 ounces (2 crusts) total. A homemade pie crust or store-bought both work great. If homemade, chill for at least 2 hours before rolling.
Filling tip: Fill only about 80% of the way for the best crust-to-filling ratio.
Add-ins: Cook meats fully before adding and chop veggies small so they bake evenly.
Cooling: Let the quiches rest for 5-10 minutes before removing from the pan—they’ll firm up and release more easily.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze up to 3 months. Reheat in a 350°F oven for 8–10 minutes.
Prep ahead: You can roll out the pie crust, whisk the egg mixture, and chop your add-ins up to 2–3 days in advance. Store each separately in the fridge, then assemble and bake when you’re ready. The crust and fillings stay fresh, and you’ll look effortlessly put-together when guests arrive!

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