Description
Learn how to make delicious mini quiches with a variety of flavorful fillings. These individual-sized quiches are perfect for brunch, parties, or a convenient on-the-go breakfast. Explore different quiche variations to suit your taste!
Ingredients
Scale
Unbaked Pie Crusts:
- 2 unbaked pie crusts (homemade, frozen, or refrigerated)
Egg Filling:
- 6 large eggs
- ¾ cup heavy whipping cream
- ¾ cup whole milk
- ½ teaspoon salt
- ½ teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
Quiche Filling Add-Ins:
- 1–1/2 cups TOTAL add-ins (from Recipe Variations below)
- 1–1/2 cups TOTAL fresh shredded or crumbled cheese (from Recipe Variations below)
Equipment:
- 2 non-stick individual tart pans
- 2 Non-Stick regular muffin pan (12-count)
- 2 Non-Stick 24-count mini muffin pans (24-count)
Instructions
- Prepare Pie Dough: Chill fresh pie dough for 2 hours, or follow package instructions for frozen or refrigerated pie dough. Preheat oven to 375 degrees.
- Prepare Veggies: Sauté vegetables if using.
- Shred Cheese: Shred cheese just before using.
- Prepare Egg Filling: Beat eggs, milk, cream, spices. Chill.
- Roll Out Pie Dough: Roll dough thinly, cut into rounds.
- Cut Individual Quiche Crust: Use cookie cutters to cut crusts.
- Fit Dough Rounds: Press dough into pans.
- Fill with Add-Ins: Add cheese, then add-ins.
- Pour Egg Filling: Pour filling into each crust.
- Garnish: Top with herbs or toppings.
- Bake: Bake until set and golden.
- Serve: Enjoy warm!
Notes
- Shred cheese fresh for best results
- For crustless quiches, skip the pie crust and bake in muffin pans
- Store in the refrigerator for up to 4 days, or freeze for up to 3 months
- Reheat in the microwave or oven
Nutrition
- Serving Size: 1 mini quiche
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg