Mini Quiche Recipe

This mini quiche recipe combines fresh veggies, cheese, and eggs, baked in a flaky crust. It’s simple to make and perfect for brunch!

Ingredients

▢1 cup (240 ml) whole milk or half and half, 240 ml

▢4 large eggs at room temperature

▢1 teaspoon kosher salt

▢¼ teaspoon ground black pepper

▢2 pie crusts 14 ounces in total, or shortcrust pastry (400 g in total) – or use my all butter pie crust recipe

Filling Options (about 1 cup in total)

Spinach and Mushroom:

  • Fresh spinach
  • Sliced mushrooms
  • Grated Swiss cheese

Diced Ham and Cheese:

  • Diced ham
  • Grated Swiss or cheddar cheese

Cherry Tomatoes and Bell Peppers:

  • Halved cherry tomatoes
  • Diced bell peppers
  • Crumbled feta cheese

Mediterranean:

  • Chopped sun-dried tomatoes
  • Sliced olives
  • Crumbled feta cheese

Instructions:

  • Preheat your oven to 375°F (190°C), or 170°C if you have a fan oven. Lightly spray a 24 cup mini muffin pan.
  • Roll out your pie crust or shortcrust pastry and cut into 3 inch circles (using a cookie cutter, biscuit cutter, a glass or a ⅓ cup) to fit into a muffin tin. Press the pastry circles into the muffin cups.
  • Choose one of the filling options above and evenly distribute the chosen ingredients into the pastry-lined muffin cups.
  • In a mixing bowl, whisk together the milk, eggs, kosher salt, and black pepper.
  • Pour the egg mixture over the fillings in each muffin cup, filling them full.
  • Bake in the preheated oven for 22-25 minutes, or until the quiches are set and the crust is golden brown.
  • Allow to cool for a few minutes before serving.

Notes:

  • Keep the pie crust cold: for flaky quiche, it’s important not to let the pie crust get too warm before baking. If you need to, pop the pan with the crusts in the fridge while you mix up the eggs.
  • Double the recipe: 2 pie crusts will make about 24 mini muffin-sized quiches. If you’d like to make more, simply double the ingredients.
  • Try crustless mini quiche: Be sure to spray your mini muffin pan really well with non-stick spray. Pour the egg filling directly into the pan, and top with desired fillings. Bake as directed, or until the eggs are set. It will likely take a few minutes less time.
  • Store in the refrigerator: After baking, mini quiche can be stored in an airtight container in the fridge for up to 5 days.
  • Store in the freezer: For longer storage, keep the cooked mini quiche in the freezer for up to 3 months.
  • To reheat: Allow to thaw if frozen, and bake at 300°F/150°C for about 15 minutes, or until warm. If you’re in a hurry, you can also reheat these gently in the microwave, but the crust won’t be as crispy.

Nutrition Information

Serving: 1piece, Calories: 94kcal, Carbohydrates: 9g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.003g, Cholesterol: 32mg, Sodium: 180mg, Potassium: 43mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 62IU, Calcium: 20mg, Iron: 1mg

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