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A single mini quiche topped with goat cheese and spinach on a wooden board, with others around it

Mini Quiche with Four Fillings

Mini quiche baked in a standard muffin pan or silicone mold: rounds of refrigerated pie crust pressed into the cups, a cream and egg custard poured over, and bacon or ham, spinach with goat cheese, sun-dried tomato or plain Gruyere dropped on top. Twelve quiche, no blind baking, 45 minutes.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 quiche
Author Nayla
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Ingredients
 

Crust

  • 2 refrigerated pie crusts one 14-ounce box, or homemade dough for a double crust

Custard

  • 4 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 pinch ground nutmeg optional

Fillings

  • 1 cup Gruyere cheese shredded; or Swiss or sharp cheddar
  • 2 green onions thinly sliced
  • 1/2 cup cooked bacon or diced ham chopped; the photos use both
  • 3 oz goat cheese crumbled; or feta
  • 1/2 cup cooked spinach squeezed very dry and chopped
  • 1/4 cup sun-dried tomatoes chopped and patted dry

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
 

Make the Custard

  1. Heat the oven. Set the oven to 375°F (190°C). Set a 12-cup silicone muffin mold on a baking sheet, or grease a 12-cup metal muffin pan well, including the flat top surface.
  2. Whisk the eggs. Crack the eggs into a large bowl and whisk until the yolks and whites are fully combined.
    Eggs whisked in a glass bowl with a copper whisk, dishes of fillings around it
  3. Add the cream. Pour in the heavy cream.
    Cream poured from a small jug into the whisked eggs
  4. Add the milk and seasoning. Pour in the milk, then add the salt, pepper and nutmeg.
    Milk poured into the bowl of eggs and cream
  5. Whisk smooth. Whisk until the custard is smooth with no streaks, then pour it into a measuring cup with a spout.
    The custard whisked smooth and pale yellow in the glass bowl

Line the Cups

  1. Cut and press the crust. Roll the pie crusts slightly thinner on a floured surface and cut twelve 4-inch rounds, re-rolling the scraps once. Press each round into a cup with no air gap at the bottom, with the edge reaching the top of the cup. Chill the lined pan for 10 minutes.

Fill

  1. Pour the custard. Pour custard into each crust-lined cup.
    Custard ladled from a small pan into the first pastry-lined cup of a red silicone mold
  2. Fill to three-quarters. Fill every cup about three-quarters full, just below the top of the pastry, so the custard has room to puff.
    The pastry cups in the silicone mold filled three-quarters full with custard
  3. Add the fillings. Drop about 1 tablespoon of Gruyere into every cup, then top three cups each with bacon or ham, spinach and goat cheese, sun-dried tomato with a few spinach leaves, and green onion on the plain ones. The fillings sink a little and the custard rises around them.
    The filled cups topped with cheese, ham, spinach and sun-dried tomato, with dishes of fillings beside the mold

Bake and Cool

  1. Bake. Bake for 22 to 25 minutes, until the tops are puffed and lightly golden and the centers are just set.
  2. Cool and unmold. Cool in the pan for 5 minutes, then lift out with a small spatula or pop out of the silicone mold onto a rack. Serve warm or at room temperature.

Notes

Fillings: every cup gets about 1 tablespoon of Gruyere; then three cups each of bacon or ham, spinach with goat cheese, sun-dried tomato with a few spinach leaves, and plain cheese, as pictured. Any filling goes in cooked and dry, about 1 tablespoon per cup.
Make ahead: assemble the night before, cover and refrigerate, then bake from cold with 3 to 5 extra minutes. Baked quiche keep 4 days in the fridge; reheat at 350°F for 8 to 10 minutes.
Freezing: freeze baked and cooled quiche flat, then bag for up to 1 month. Reheat from frozen at 350°F for 15 to 18 minutes.
Bite-size: two 24-cup mini muffin pans, 2 1/2-inch rounds (you will need a third crust), 1 teaspoon of filling per cup, 15 to 18 minutes at 375°F.
Doneness: puffed, lightly golden, centers set and no longer glossy. Egg dishes are safe at 160°F.
Nutrition values are an estimate.

Nutrition

Calories: 280kcal | Carbohydrates: 16g | Protein: 9g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 330mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 1mg
Nayla
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