Mini Quiche Recipe (All Flavors!)

Original Post: https://www.evolvingtable.com/?p=92821

Mini quiche are shown on a plate for a healthy appetizer recipe.

5 from 20 votes

Mini Quiche Recipe (All Flavors!)

Look no further than this Mini Quiche Recipe for the most delicious bite-size breakfast food. Simply line a mini muffin tin with a homemade pie crust and fill with a whipped egg base and your favorite mix-ins, like bacon, vegetables, spinach, cheese, and even mushrooms.

Prep Time25

Cook Time20

Total Time45

Course: Appetizer, Breakfast, brunch

Cuisine: American

Servings: mini quiche

Author: London Brazil

Ingredients

5 eggs
1 cup milk or heavy cream
¾ tsp. salt
¼ tsp. black pepper
¼ tsp. garlic powder
2 pie crusts 14 oz. total
½ cup cheese cheddar or Swiss
1 cup add-ins bacon, mushrooms, bell peppers, chives, etc.

Instructions

Mix the Egg Filling: Whisk together 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 eggs, 1 cup milk, ¾ tsp. salt, ¼ tsp. black pepper, ¼ tsp. garlic powder
Prepare the Pie Crusts: 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 pie crusts
Fill Each Mini Quiche: Fill each pie crust with 1 teaspoon of add-ins and a sprinkle of cheese. Pour in 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 cheese
Bake at 375 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

Make-Ahead and Storage Directions

To Prep-Ahead: Make the homemade pie crust and refrigerate for up to 3 days. You can also fill the crusts with the mix-ins, but save the eggs to pour in just before baking. Or fully bake them and chill for up to 24 hours in advance.
To Store: Keep leftover mini quiche in an airtight container in the refrigerator for up to 3-4 days.
To Freeze: Seal in a freezer-safe airtight container and freeze for up to 3 months.
To Reheat: Return to a 350°F oven for 5-10 minutes or until heated through. You can also pop them in the microwave for 25-30 seconds.

Nutrition