Mini Quiches
Short Description
Mini quiches are delightful, bite-sized pastries consisting of a flaky crust filled with a savory mixture of eggs, cream, cheese, and your choice of fillings—such as vegetables, ham, or bacon. These individual-sized quiches are perfect for breakfast, brunch, appetizers, or party platters.
Why You’ll Love This Recipe
You’ll love these mini quiches because they are:
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Versatile – Easily customizable with your favorite ingredients, whether you prefer vegetables or meats.
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Convenient – Perfectly portioned for grab‑and‑go meals or elegant catering, without the mess of slicing.
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Make‑ahead Friendly – Can be baked in advance and reheated without compromising texture.
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Crowd‑Pleasing – Their golden, cheesy top and tender interior make them universally appealing.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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Pie crust or pre‑made dough, cut into 2–3‑inch circles
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Eggs
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Heavy cream or whole milk
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Shredded cheese (e.g., cheddar, Swiss, or Gruyère)
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Salt and freshly ground black pepper
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Optional fillings: diced ham, cooked bacon, chopped spinach, sautéed onions, bell peppers, or mushrooms
Directions
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Preheat your oven to 375 °F (190 °C).
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Prepare the crust: Roll out the dough and cut into rounds to fit a mini muffin tin. Press each round firmly into greased mini muffin cups.
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Whisk together eggs and cream (or milk) in a mixing bowl. Season with salt and pepper.
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Distribute your desired fillings (such as ham, vegetables, or sautéed mushrooms) evenly among the mini crusts.
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Sprinkle cheese over the fillings in each cup.
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Carefully pour the egg and cream mixture over the fillings, filling nearly to the top but leaving a small border.
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Bake for 15–20 minutes, or until the quiches are set in the center and lightly golden on top.
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Remove from oven and allow to cool for a few minutes before gently removing from the tin.
Servings and Timing
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Yield: Approximately 24 mini quiches (depending on the size of your muffin tin).
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Prep Time: About 15 minutes to prepare the crusts and fillings.
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Bake Time: 15–20 minutes until set and golden.
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Total Time: Roughly 30–35 minutes from start to finish.
Variations
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Crustless Mini Quiches: Skip the crust for a gluten‑free or lower‑carb option. Simply layer fillings and cheese in the mini cups, then pour the egg mixture over them.
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Vegetarian: Omit meat and bulk up with vegetables like spinach, cherry tomatoes, or roasted red peppers.
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Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes to the egg mixture.
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Mediterranean Style: Use feta cheese, sun‑dried tomatoes, and chopped olives.
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Mini Quiche Lorraine: Stick with the classic combination of bacon, Swiss cheese, and a pinch of nutmeg.
Storage / Reheating
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To Refrigerate: Store cooled mini quiches in an airtight container for up to 3–4 days.
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To Freeze: Place cooled quiches on a baking sheet and freeze until firm. Transfer to a freezer bag or container and freeze up to 2 months.
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To Reheat: Warm refrigerated quiches in a preheated oven at 350 °F (175 °C) for 8–10 minutes. Frozen quiches can be reheated from frozen at 350 °F (175 °C) for 12–15 minutes, or until heated through.
FAQs
1. Can I use store-bought pie crust?
Yes, you can use store-bought crusts for convenience, but homemade crusts offer more control over thickness and flavor.
2. Can I substitute milk for heavy cream?
Yes, you may use whole milk or half-and-half. The quiches will be slightly less rich but still delicious.
3. Can I make them dairy‑free?
You can use dairy-free milk alternatives and vegan cheese, though the texture and taste may vary.
4. How do I prevent soggy bottoms?
To avoid soggy crusts, blind-bake (pre-bake) the crust rounds for about 5 minutes before adding the filling.
5. Can I bake them in advance for a party?
Absolutely. You can bake them ahead, cool, and reheat in the oven before serving.
6. What other cheeses work well?
Gruyère, cheddar, Swiss, or goat cheese all work beautifully, and mixing cheeses can add complexity.
7. Can I freeze them after baking?
Yes—freeze on a tray until firm, then transfer to a freezer-safe container. Reheat from frozen as outlined above.
8. Can I double the recipe?
Yes. Double the ingredients to make more servings, and bake in batches if needed, depending on oven capacity.
9. How do I reheat without drying them out?
Warm in the oven, covered with foil if needed, at 350 °F (175 °C) for a few minutes until just heated through.
10. Can I make mini quiches without a muffin tin?
You may bake mini quiches in a mini tart pan or even in oven-safe silicone muffin molds; baking time may vary slightly.
Conclusion
Mini quiches are a scrumptious, flexible, and convenient dish that shines for breakfast, brunch, or party gatherings. Their customizable nature allows you to play with flavors—whether classic ham and cheese, veggie-packed, or globally inspired. With easy storage and reheating options, you can enjoy these little savory pastries whenever you like.
