🥚 Mini Quiche
Looking for a fun, flavorful snack that’s easy to make and perfect for any occasion? These Mini Quiches are your go-to solution! Simple to assemble, endlessly customizable, and great for freezing or entertaining, they’ll quickly become a staple in your kitchen.
Ingredients
For the Crust:
- 1 package 14.1 oz refrigerated pie crusts (or homemade crust)
- Optional: Gluten-free crusts for dietary needs
For the Filling:
- 6 large eggs
- ½ cup heavy cream or milk for lighter version
- ¼ cup Parmesan cheese grated
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese or your preferred blend
- ½ cup cooked bacon crumbled
- ½ cup cooked sausage crumbled (optional)
- ½ cup chopped vegetables e.g., spinach, bell pepper, mushrooms
Flavor Variations (Optional):
- Feta + Spinach
- Goat Cheese + Roasted Red Pepper
- Mozzarella + Pesto + Sun-dried Tomato
- Gruyere + Caramelized Onion
- Smoked Salmon + Dill + Cream Cheese
- Tomato + Basil + Fresh Mozzarella
- Ham + Swiss + Dijon Mustard
Instructions
Step 1: Prepare the Crust
- Preheat oven to 375°F (190°C). Grease a mini muffin tin or use liners. Roll out pie crust and cut into 2.5-inch rounds. Press each round into the muffin cups.
Step 2: Make the Filling
- In a bowl, whisk together eggs, cream, Parmesan, salt, and pepper. Stir in cheese, meats, and vegetables of your choice. Don't overmix!
Step 3: Fill the Cups
- Spoon the mixture into each crust — about ¾ full. Add herbs or a different cheese topping for flair.
Step 4: Bake
- Bake for 20–25 minutes, until golden and a toothpick comes out clean. Avoid overbaking!
Step 5: Cool & Serve
- Let quiches cool for 5 minutes before removing. Serve warm or at room temperature.
Notes
These Mini Quiche recipes are a game-changer—simple, elegant, and endlessly adaptable. Whether for a crowd or meal prep, you’ll keep coming back to them again and again. Share your own twist using #MiniQuicheMadness and tag @CookWithRose!