Cozy Mini Quiche
Bright, buttery crust meets silky eggs, crispy bacon, sautéed veggies, and melty cheese in these cozy mini quiches. A perfect bite for brunch, potlucks, or whenever you want something fancy-but-not-really. Customizable, snackable, and completely delicious!
48
mini quiches
Ingredients
Crust
- 2 refrigerated pie crusts or homemade
Custard Base
- 5 large eggs
- 3/4 cup (180 ml) heavy cream
- 3/4 cup (180 ml) whole milk
- 1 tsp kosher salt or to taste
- 1/2 tsp (0.5 tsp) freshly ground black pepper
Fillings (choose your favorites, enough to fill 48 cups divided as desired)
- 6 slices bacon cooked until crisp, crumbled
- 3/4 cup (75 g) Gruyère cheese shredded, or sub Swiss
- 1/2 cup (15 g) fresh spinach sautéed until wilted and squeezed dry, chopped
- 2 green onions finely sliced
- 1/2 cup (70 g) feta cheese crumbled
- 1/4 cup (20 g) sun-dried tomatoes finely chopped, optional
- 1/2 cup (35 g) mushrooms finely chopped and sautéed
- 3/4 cup (75 g) Swiss cheese shredded
- 1 tsp fresh thyme leaves optional
- 1/2 cup (65 g) diced ham
- 3/4 cup (75 g) sharp cheddar cheese shredded
- 2 tbsp fresh parsley chopped, for garnish
Equipment
- 2 x 24-cup mini muffin pans
- Mixing bowls
- Whisk
- 2.5-inch round cutter or glass
- Measuring cup (with spout recommended)
- Sauté pan
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease two 24-cup mini muffin pans.
- On a lightly floured surface, unroll the pie crusts and roll them out very slightly thinner. Use a 2.5-inch round cutter (or glass) to cut 48 circles. Gently press each circle into a mini muffin pan cup. Place the pans in the refrigerator to chill while you prepare the filling.
- In a large bowl, whisk together eggs, heavy cream, whole milk, salt, and black pepper until fully combined and smooth. Pour the mixture into a spouted measuring cup for easy pouring.
- Distribute your chosen fillings (bacon, cheese, veggies, etc.) evenly among the pie crust cups—about 1 teaspoon filling per cup. Try dividing the cups into groups for different flavor combos if desired.
- Carefully pour the egg mixture over the fillings, filling each cup about 3/4 full.
- Bake for 22–25 minutes, or until tops are puffed, lightly golden, and the centers are just set.
- Let the mini quiches cool in the pan for 5 minutes, then gently lift out with a butter knife or small spatula. Transfer to a wire rack. Garnish with chopped parsley. Serve warm or at room temperature.
Notes
Custard and fillings can be prepped ahead. Quiches keep up to 4 days in the fridge, or freeze up to 2 months. Reheat in a low oven to crisp up the crust.
Filling combos are up to you! Make all meat, all veggie, or mix and match cheeses and herbs. See the recipe post for more substitutions, crustless tips, and serving ideas.
Nutrition
Calories: 75kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 110mg | Potassium: 40mg | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 0.4mg