Easy Mini Quiche Recipe
These easy mini quiches are baked in a mini muffin tin with flaky pie crust, creamy egg custard, and three savory fillings: spinach and Swiss, bacon and cheese, and broccoli cheddar. Perfect for brunch, appetizers, parties, and afternoon tea.
Servings: 24 mini quiches
Calories: 75kcal
Ingredients
- 1 package ready-made pie crust two 9-inch rounds
- 2 eggs
- ½ cup milk
- ¼ teaspoon salt
Mini Spinach Quiche
- 2 ounces grated Swiss cheese
- 3 ounces frozen spinach thawed and squeezed
- pinch red pepper flakes
Mini Bacon and Cheese Quiche
- 2 ounces grated Swiss cheese
- 2 slices cooked bacon crumbled
- pinch of red pepper flakes
Broccoli Cheddar Quiche
- ⅓ cup small frozen broccoli florets
- 2 ounces shredded Cheddar cheese
- pinch of red pepper flakes
Instructions
For the Crusts
- Let the refrigerated pie crusts stand at room temperature for a few minutes, or just until pliable but still cool. Preheat the oven to 375°F. Generously coat 24 mini muffin cups with nonstick cooking spray.
- Unroll the pie crusts and smooth any creases. Using a floured 2½-inch biscuit or round cookie cutter, cut 24 pastry circles, gently rerolling the scraps as needed. Press one pastry circle into the bottom and up the sides of each mini muffin cup.
Mini Spinach Quiche
- Place the frozen spinach in a fine-mesh sieve and run it under hot water until thawed. Squeeze out as much moisture as possible.
- Evenly divide the shredded Swiss cheese among 8 pastry-lined muffin cups. Top with the spinach and a pinch of red pepper flakes, if desired.
Mini Bacon and Cheese Quiche
- Evenly divide the shredded Swiss cheese among 8 pastry-lined muffin cups. Top with the cooked, crumbled bacon and a pinch of red pepper flakes, if desired.
Mini Broccoli Cheddar Quiche
- Thaw the broccoli florets, pat them dry, and chop them into very small pieces if needed. Evenly divide the shredded cheddar cheese among the remaining 8 pastry-lined muffin cups. Top with the broccoli and a pinch of red pepper flakes, if desired.
For the Custard and Assembly
- In a measuring cup with a pour spout, whisk together the eggs, milk, and salt until fully combined.
- Pour the egg custard over the fillings, leaving about a ¼-inch margin at the top of each pastry crust.
Baking Mini Quiches
- Bake for 20 to 25 minutes, or until the centers are set and the pastry is lightly golden. Let the mini quiches cool in the pan for 5 minutes before carefully removing them. Serve warm or at room temperature.
Notes
- Pie crust: Let the refrigerated crust stand at room temperature for only a few minutes, until pliable but still cool. If needed, gently reroll the pastry scraps to cut all 24 circles.
- Fillings: Be sure cooked meat is fully cooled before adding it. Thaw frozen vegetables, drain well, and remove as much moisture as possible to prevent soggy pastry.
- Broccoli: Use very small florets or finely chop larger pieces so they fit easily inside the mini pastry shells.
- Do not overfill: Use a light hand with the fillings and leave about a ¼-inch margin at the top of each crust when adding the custard.
- Make ahead: Bake the mini quiches up to one day in advance. Cool completely, cover, and refrigerate. Reheat in a 350°F oven until warmed through.
- To freeze: Cool the baked quiches completely, then freeze in a single layer until firm. Transfer to an airtight freezer container or bag.
- To reheat from frozen: Arrange the frozen mini quiches on a baking sheet and warm in a 350°F oven until heated through and the pastry is crisp.
- Serving: Mini quiches may be served warm or at room temperature.
Nutrition
Serving: 1g | Calories: 75kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 100mg | Sugar: 1g