These adorable mini quiches are a true crowd-pleaser, perfect for breakfast, brunch, or a delightful appetizer. They’re incredibly versatile and a fantastic way to impress guests without spending hours in the kitchen.
Key Ingredients & Substitutions:
- Piec crust: Store-bought pie crust is a lifesaver here, but feel free to use your favorite homemade recipe.
- Eggs: The star of our filling, holding everything together.
- Milk or Cream: Adds richness and a creamy texture. Whole milk works great, or half-and-half for extra indulgence.
- Cheese: Shredded cheddar, Gruyère, or a Monterey Jack blend melts beautifully.
- Fillings: Cooked crumbled bacon, cooked sausage, sautéed spinach, diced bell peppers, or chopped onions are all excellent choices.
Ingredients:
For the Mini Quiches:
- 1 (14.1 ounce) package refrigerated pie crusts (2 crusts)
- 4 large eggs
- 1/2 cup milk or half-and-half
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup shredded cheese (cheddar, Gruyère, or your favorite blend)
- 1/2 cup cooked fillings (e.g., crumbled bacon, sautéed spinach, diced peppers)
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 12 mini quiches
- Tools Needed: Muffin tin (12-cup), round cookie cutter (2.5-3 inch), mixing bowl, whisk.
Step-by-Step Instructions:
1. Prepare Your Crusts
Preheat your oven to 375°F (190°C). Unroll the pie crusts onto a lightly floured surface. Use a round cookie cutter to cut out 12 circles from the pie crusts. Gently press each circle into the cups of a standard 12-cup muffin tin.
2. Mix the Filling
In a medium bowl, whisk together the eggs, milk (or half-and-half), salt, and pepper until well combined. This is your creamy egg base for the mini quiches.
3. Add Your Favorite Ingredients
Evenly distribute your chosen cheese and cooked fillings into each pie crust-lined muffin cup. Don’t overfill them, leave a little room for the egg mixture.
4. Pour and Bake
Carefully pour the egg mixture over the cheese and fillings in each cup, filling them about three-quarters full. Bake for 20-25 minutes, or until the mini quiches are set, golden brown, and lightly puffed.
5. Cool and Serve
Let the mini quiches cool in the muffin tin for a few minutes before gently removing them. Serve warm or at room temperature. These make wonderful mini quiches for any occasion!
Storage Instructions:
Store leftover mini quiches in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 30-60 seconds, or in a toaster oven until warmed through. They also freeze beautifully for a quick future meal.
Frequently Asked Questions (FAQ):
-
Can I make these mini quiches ahead of time?
Absolutely! Bake them fully, cool, and refrigerate. Reheat when ready to serve. -
What kind of cheese is best for mini quiches?
Cheddar, Gruyère, Swiss, or a Monterey Jack blend all work wonderfully. Choose your favorite! -
Can I use fresh vegetables?
Yes, but it’s best to sauté them first to remove excess moisture and ensure they cook through. -
How do I prevent the crust from getting soggy?
Make sure your fillings are cooked and drained of any excess liquid. You can also lightly pre-bake the crusts for 5 minutes before filling if you’re concerned. -
Can I freeze mini quiches?
Yes! Once baked and cooled completely, place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag for up to 1-2 months. Reheat from frozen in the oven. -
Can I make this in a larger quiche pan?
Yes, simply adjust baking time accordingly for a full-sized quiche.
