Description
These Mini Quiches are delightful bite-sized savory treats perfect for breakfast, brunch, or a snack. Using pre-made pie crust rounds as the base, they are filled with a creamy egg and heavy cream mixture, combined with flavorful toppings such as Greek-inspired spinach and feta, classic ham and Swiss cheese, or savory bacon and cheddar. Baked until golden and set, these mini quiches offer variety and convenience, making them ideal for gatherings or meal prepping.
Ingredients
Scale
Base
- 3 pie crust rounds
- 3 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- cooking spray
Greek Topping
- 1/2 cup cooked spinach, excess water removed and coarsely chopped
- 1/4 cup roasted red bell peppers, finely chopped
- 3 tablespoons feta cheese, crumbled
- 1 teaspoon fresh dill, minced
Ham & Cheese Topping
- 1/4 cup ham, diced
- 1/3 cup Swiss cheese, shredded
- 1 tablespoon fresh parsley, minced
Bacon Topping
- 1/4 cup bacon, cooked and crumbled
- 1/3 cup cheddar cheese, shredded
- 2 tablespoons green onions, sliced
Instructions
- Prepare the Pie Crust Rounds: Lightly grease a muffin tin with cooking spray. Press each pie crust round into the muffin cups, forming small crust shells to hold the filling.
- Make the Egg Mixture: In a bowl, whisk together the 3 eggs, 1/2 cup heavy cream, 1/4 teaspoon salt, and 1/8 teaspoon pepper until well combined and slightly frothy.
- Divide the Fillings: Choose your toppings: Greek, Ham & Cheese, or Bacon. Evenly distribute your preferred toppings among the pie crust shells in the muffin tin.
- Fill the Crusts: Pour the egg and cream mixture evenly over the toppings in each muffin cup, filling to just below the rim to avoid overflow during baking.
- Bake the Mini Quiches: Preheat the oven to 350°F (175°C). Place the muffin tin in the oven and bake for approximately 20 to 25 minutes, or until the quiches are set and the crust is golden brown.
- Cool and Serve: Allow the mini quiches to cool for a few minutes before removing from the muffin tin. Serve warm or at room temperature for best flavor and texture.
Notes
- Be sure to press the pie crust evenly and firmly into the muffin tins to prevent shrinking during baking.
- Remove excess water from cooked spinach to prevent soggy crusts.
- Feel free to mix and match toppings or add your favorite vegetables and cheeses.
- These mini quiches can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
- Use low-fat heavy cream or half-and-half to reduce fat content if desired.
Keywords: mini quiche, bite-sized quiche, breakfast quiche, brunch recipe, savory tartlets, pie crust quiche