Description
These mini quiches are a versatile and savory bite-sized treat perfect for breakfast, brunch, or any time of day. Featuring a flaky pie crust filled with a creamy egg mixture, cheese, and your choice of flavorful add-ins like bacon, mushrooms, and bell peppers, these quiches bake to golden perfection and are easy to customize with your favorite ingredients.
Ingredients
Scale
Egg Mixture
- 5 large eggs
- 1 cup milk or heavy cream
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Pie Crust
- 2 (7-ounce) pie crusts
Fillings
- ½ cup shredded cheddar cheese or Swiss cheese
- 1 cup add-ins (bacon, mushrooms, bell peppers, chives, etc.)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the mini quiches.
- Prepare Egg Mixture: In a large bowl or measuring cup with a spout, whisk together the eggs, milk or cream, salt, black pepper, and garlic powder until fully combined. Refrigerate this mixture until you’re ready to assemble the quiches.
- Prepare Pie Crust: Lightly flour a cutting board and roll out each pie crust until it reaches about 12 inches in diameter. Using a 2 ½-inch round cookie cutter, cut out 24 circles from each sheet. You will need to re-roll the dough several times to get all circles.
- Shape Crusts in Muffin Tray: Liberally spray a mini muffin tray with non-stick cooking spray. Press each pie crust circle firmly into the bottom and up the sides of the mini muffin cups, making sure the crust fully covers each cup’s interior.
- Add Fillings and Egg Mixture: In a small bowl, combine your chosen add-ins with the shredded cheese to distribute evenly. Place about 1 teaspoon of this mixture into each crust-lined cup. Then pour the egg mixture over the fillings in each cup, filling just shy of the top so it doesn’t overflow when baking.
- Bake: Place the muffin tray in the preheated oven and bake for 20 to 22 minutes or until the pie crust is golden brown and the egg filling is set and no longer jiggles when moved.
- Serve: Remove the mini quiches from the oven, let cool slightly, then serve immediately. Garnish with fresh herbs if desired and enjoy warm.
Notes
- You can customize the add-ins to your preference – use cooked bacon, sautéed mushrooms, diced bell peppers, or fresh herbs.
- Ensure the muffin tin is well greased to easily release the mini quiches after baking.
- To make ahead, assemble and refrigerate the mini quiches before baking; increase baking time slightly if baking from cold.
- Use heavy cream instead of milk for a richer, creamier texture.
- Leftover mini quiches can be stored in the refrigerator and reheated in the oven or microwave.
Keywords: mini quiche, breakfast, brunch, savory bites, pie crust, egg recipe, easy quiche, make ahead breakfast