Original Post: https://www.evolvingtable.com/mini-quiche/
Mini Quiche Recipe (Tons of Flavors!)
These bite-sized, buttery and flaky Mini Quiches are my go-to appetizer for holiday brunches, family gatherings, and cozy get-togethers. They’re so easy to make and prep-ahead of time and way tastier than anything store-bought. Plus, with endless mix-and-match flavors, there’s always a flavor that everyone will love!
Servings: 48 mini quiche
Ingredients
- 5 large eggs
- 1 cup milk or heavy cream
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 (7-ounce) pie crusts
- ½ cup shredded Cheddar cheese or Swiss
- 1 cup add-ins bacon, mushrooms, bell peppers, chives, etc.
Instructions
- Preheat the oven to 375°F.
- Whisk together the eggs, milk, salt, pepper, and garlic powder in a large bowl with a spout or in a large measuring cup. Refrigerate until ready to use.5 large eggs, 1 cup milk, ¾ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
- Roll out dough on a lightly floured cutting board until it is at least 12 inches round in diameter. Use a 2 ½-inch round cookie cutter to cut 24 circles from each sheet of pie crust. You will end up re-rolling the dough about 3-4 times. Press pie crust rounds into the bottoms of a mini muffin tray that has been sprayed liberally with non-stick cooking spray. Press up the sides so the crust completely covers them.2 (7-ounce) pie crusts
- Fill each pie crust with 1 teaspoon of add-ins and a sprinkle of cheese. Pour in the egg mixture and fill up just shy of the top of the pie crust. Use a small spoon to mix together all of the add-ins and cheese so they’re evenly distributed throughout the egg mixture.½ cup shredded Cheddar cheese, 1 cup add-ins
- Bake at 375°F for 20-22 minutes, or until the pie crust is golden and the egg middle no longer jiggles. Serve immediately with a sprinkle of fresh herbs and enjoy!
Video
Notes
- Prep-Ahead: Make the homemade pie crust and refrigerate for up to 3 days. You can also fill the crusts with the mix-ins, but save the eggs to pour in just before baking. Or fully bake them and chill for up to 24 hours in advance.
- Storage: Keep leftover mini quiche in an airtight container in the refrigerator for up to 3-4 days. To freeze, seal in a freezer-safe airtight container and freeze for up to 3 months.
- Reheating: Return to a 350°F oven for 5-10 minutes or until heated through. You can also pop them in the microwave for 25-30 seconds.
Nutrition
Calories: 46kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 84mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
