Mini Quiche Recipe
These customizable Mini Quiche take just 30 minutes to prep, meaning bite-sized deliciousness is never far from reach.
Servings 48 mini quiche
Calories 38kcal
Equipment
- 2 mini muffin pans
- Round cookie cutter
- Rolling Pin
- Mixing bowl or large liquid measuring cup
- Wire cooling rack
Ingredients
- 1 Pie Crust Recipe
- 4 large eggs
- ¾ cup heavy cream (180mL)
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ cup desired fillings
- ¼ cup desired cheese
Fillings and Cheese:
- Cooked spinach
- Diced red bell peppers
- Diced ham
- Diced mushrooms
- Finely chopped onion
- Cooked and crumbled bacon
- Shredded swiss cheese
- Crumbled feta cheese
Instructions
- Position oven racks in the upper and lower thirds of the oven. Preheat the oven to 375°F. Lightly grease 2 (24-cup) mini muffin pans.
- On a lightly floured work surface, roll out each pie crust disk to about 1/8-inch thickness. Using a 2 1/2-inch round cookie cutter, cut 48 circles, rerolling scraps as needed. Place a dough circle in each well of the prepared pans pressing into the bottom and up the sides to line the well.
- Chill, uncovered, until firm, about 15 minutes.
- In a large measuring cup, whisk together the eggs, cream, salt, and pepper until fully combined. Divide the egg mixture evenly among the chilled pie crusts, filling about two-thirds of the way full (roughly 1 1/2 teaspoons per crust). Divide the desired fillings among the crusts and sprinkle with cheese.
- Bake with one pan on each oven rack for 25 to 30 minutes, swapping the pans on each rack top to bottom halfway through, or until the filling is set and the crust is golden brown. Place on wire racks and let cool in the pans for 5 minutes. Remove the mini quiche from the pans. Serve warm or at room temperature. The baked quiche can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.
Notes
- A surprising tool to shape the crust! Use a clean wine cork to press the pie dough into the mini muffin tin cups. It’s the perfect size for getting into the corners!
- Egg temperature matters. Make sure your eggs are at room temperature so they bake evenly. If you forgot to take them out of the fridge ahead of time, you can warm them up by placing them in a bowl of warm water for about 5-10 minutes.
- For the easiest pouring: whisk your egg mixture in a liquid measuring cup! This makes it easy to pour the egg mixture into the dough without any mess. If you don’t have a large one, make the filling in a mixing bowl and pour it into a measuring cup.
- Don’t skip the chilling step! This will help prevent your pie crusts from shrinking during baking.
- Avoid over-mixing the eggs. You want the filling to come out custardy, so you don’t want to introduce too much air. The more air you whip into the eggs the more bubbles and pockets the quiche fillings will have.
- Prefer crustless mini quiches? Just spray non-stick muffin pans with cooking spray and fill the cups with the eggs and mix-ins of your choice. The bake time might be 5 to 10 minutes shorter, so start checking them early.
Nutrition
Calories: 38kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 62mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 127IU | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.2mg