Mini Quiches

Short description

Mini quiches are bite‑sized, savory pastries consisting of a flaky crust filled with a creamy egg custard and assorted flavorful add‑ins. They are perfect as appetizers, brunch items, or quick snacks, offering both versatility and convenience.

Why You’ll Love This Recipe

Mini quiches combine practicality with deliciousness. Their compact size makes them easy to serve and portion; they bake faster than a full‑sized quiche, offer endless customization with mix‑ins, and can easily be prepared ahead, frozen, and reheated for effortless enjoyment.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pie crust (homemade or store‑bought)

• Eggs

• Dairy (heavy cream, milk, or half‑and‑half)

• Salt and pepper

• Cheese (such as cheddar, Swiss, Gruyère, feta)

• Add‑ins: choose a combination like ham, bacon, cooked spinach, mushrooms, bell peppers, onions, or herbs

directions

1. Preheat the oven and grease a mini muffin pan.

2. Roll out the pie crust and cut into small rounds (about 2.5 inches in diameter). Press each round into the cups of the muffin pan to form mini crusts.

3. In a bowl or large liquid measuring cup, whisk together eggs, dairy, salt, and pepper until well combined.

4. Place your desired add‑ins into each crust (about 1 teaspoon), then sprinkle with cheese.

5. Pour the egg mixture over the add‑ins, filling each just below the rim.

6. Bake until the crust is golden and the filling is set.

7. Let cool slightly before serving.

Servings and timing

A standard batch yields approximately 48 mini quiches.

• Prep time: Around 30 minutes (less if using ready‑made crust).

• Bake time: 20 to 30 minutes, depending on oven and filling.

• Total time: Roughly 50 to 60 minutes from start to finish.

Variations

• Crustless version: Simply spray the muffin tin and omit the crust. Bake the filling directly for a quicker, lower‑carb alternative.

• Flavor combos:

  • Ham and Swiss with scallions

  • Spinach and cheddar

  • Bacon, mushrooms, and gruyère

  • Mediterranean (sun‑dried tomatoes, feta, olives)

  • Tex‑Mex (salsa, jalapeños, cheddar)

• Base options: Use phyllo dough, puff pastry, or even flattened croissant pieces instead of pie crust for a twist.

storage/reheating

• Refrigeration: Store cooled quiches in an airtight container for up to 3–5 days.

• Freezing: Freeze on a baking sheet until firm, then transfer to freezer bags or containers—store for up to 2–3 months.

• Reheating: From frozen, bake at 350–375 °F for about 8–10 minutes until heated through. From refrigerated, 4–5 minutes should do. A quick microwave warm‑up also works, though the crust may lose some flakiness.

FAQs

1. Can I make mini quiches ahead of time?

Yes, you can prepare and bake them, then refrigerate or freeze for later use. Just reheat before serving.

2. How do I prevent soggy crusts?

Chilling the crust after placing in the pan helps. You can also lightly blind‑bake the crusts for a few minutes before filling.

3. Do I need to cook the vegetables before adding?

Not always. Finely chopped veggies (like spinach or bell pepper) often cook through in the oven. Denser veggies (like mushrooms) or meats (like bacon, ham) should be cooked beforehand.

4. How full should I fill each crust?

Fill crusts to about two‑thirds or just under the rim to prevent overflow during baking.

5. What dairy should I use for the egg mixture?

A mix of milk and heavy cream or half‑and‑half provides a rich, creamy texture. You can use all milk for a lighter version or all cream for extra richness.

6. Can I make them gluten‑free?

Yes—use a gluten‑free crust or go crustless to easily adapt to gluten‑free diets.

7. Can these be made dairy‑free or vegan?

For dairy‑free, use plant‑based milk and vegan cheese. For a vegan version, substitute eggs with a vegan egg replacer and use vegan cheese alternatives.

8. How long do they last in the fridge?

They stay good for about 3 to 5 days when properly stored in an airtight container.

9. Can I reheat them in the microwave?

Yes, microwaving works for quick reheating, though the crust won’t remain as crisp. Heat briefly and check to avoid overcooking.

10. Can I change the size?

Absolutely. Use a regular muffin tin to make larger quiche muffins or mini muffin tins for bite‑sized portions.

Conclusion

Mini quiches are a versatile, delicious, and convenient option for any occasion—from weekday breakfasts to elegant parties. With endless flavor possibilities, simple preparation, and great reheating and freezing potential, they’re a recipe worth mastering. Enjoy crafting your own perfect batch!

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