Delicious Mini Quiche
These Mini Quiches are bite-sized, flavorful pastries filled with protein-rich eggs, fresh vegetables, savory meats, and cheeses. Quick to prepare and endlessly customizable, they’re perfect for brunch, snacks, or meal prep. Enjoy a balanced, satisfying treat that’s both elegant and easy to make.
Equipment
- 1 × 24-cup mini muffin tin
- 1 × medium mixing bowl
- 1 × whisk
- 1 × 3-inch round cookie cutter (or similar)
- Cooking Spray
- Measuring Cups and Spoons
Ingredients
Crust & Custard:
- 3 rounds pie crust
- 3 large eggs
- ½ cup heavy cream
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Cooking spray as needed
Greek Filling:
- ½ cup cooked spinach excess water removed, chopped
- ¼ cup roasted red bell peppers finely chopped
- 3 tablespoons crumbled feta cheese
- 1 teaspoon minced fresh dill
Ham & Cheese Filling:
- ¼ cup diced ham
- ⅓ cup shredded Swiss cheese
- 1 tablespoon minced fresh parsley
Bacon Filling:
- ¼ cup cooked crumbled bacon
- ⅓ cup shredded cheddar cheese
- 2 tablespoons sliced green onions
Instructions
- Preheat and Prepare Muffin Tin: Begin by preheating your oven to 375°F (190°C) to ensure even baking and a golden crust. While the oven warms, take a 24-cup mini muffin tin and coat each cup lightly with cooking spray. This step prevents sticking and helps the quiches release easily while maintaining their shape.
- Prepare Pie Crust: Unroll the pie crust rounds on a clean, flat surface. If they feel too cold and stiff, allow them to rest for a few minutes at room temperature to make cutting easier. Using a 3-inch round cookie cutter (or a sharp knife), cut out 24 uniform circles. This ensures even baking and a consistent appearance for each quiche.
- Line Muffin Tin with Crust: Carefully press each crust circle into the prepared muffin cups. Ensure the crust reaches the bottom and gently presses up the sides without stretching or tearing. If any gaps form, pinch gently to smooth edges. This step creates a perfect base to hold your fillings and custard mixture.
- Whisk Custard Base: In a medium mixing bowl, crack and whisk together the eggs until yolks and whites are fully combined. Add the heavy cream, salt, and black pepper. Continue whisking until smooth and creamy. This mixture will bind the fillings together while creating a rich, delicate texture for your quiches.
- Prepare Fillings – Greek Flavor: Cook spinach and remove excess water. Chop finely for even distribution. Dice roasted red bell peppers finely, crumble feta cheese, and mince fresh dill. Divide these evenly among eight muffin cups so each mini quiche has a balanced flavor profile with creamy, savory, and herbaceous notes.
- Prepare Fillings – Ham & Cheese Flavor: Dice ham into small, even pieces. Shred Swiss cheese and mince fresh parsley. Divide ham, cheese, and parsley evenly among eight muffin cups. This combination gives a savory and slightly tangy taste that complements the custard base beautifully.
- Prepare Fillings – Bacon Flavor: Cook bacon until crisp, then crumble it finely. Shred cheddar cheese and slice green onions thinly. Distribute bacon, cheese, and green onions evenly into the remaining eight muffin cups. This variety delivers a smoky, rich, and slightly sweet flavor.
- Pour Custard into Cups: Carefully pour the egg and cream mixture over each filled muffin cup. Fill each cup about three-quarters full to avoid overflow while ensuring a perfect custard texture. The custard should gently envelop the fillings without spilling over the crust edges.
- Bake to Perfection: Place the muffin tin in the preheated oven and bake for 20–25 minutes. The quiches are ready when the tops are golden brown, and a toothpick inserted in the center comes out clean. Avoid opening the oven too early to ensure the custard sets properly.
- Cool and Remove Quiches: Remove the muffin tin from the oven and allow the quiches to cool for about 5 minutes. Use a spatula or butter knife to gently lift them from the tin. This step ensures they maintain their shape and makes serving easier.
- Serve and Enjoy: Serve mini quiches warm for best flavor, paired with a fresh salad, roasted vegetables, or fruit. They make perfect finger foods for brunch, parties, or everyday breakfasts. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for later use.
Notes
- Always keep pie crust chilled until ready to cut; warm crust can become difficult to work with and tear easily.
- Dice all fillings into small, uniform pieces to ensure they cook evenly and fit neatly inside the mini quiche cups.
- Pre-cook vegetables to prevent excess moisture, which can make quiches soggy.
- Use a sharp cookie cutter for clean, even crust circles.
- Customize fillings based on preference, but keep the balance of egg custard to toppings consistent.
