Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Servings: 24
These tasty Mini Quiche are a great option for appetizers or brunch. Simple and quick to throw together and easily customizable in many delicious ways! Impressive bite-sized quiches filled with eggs, cheese, meat, and vegetables. These savoury quiches come in a small package with a big flavour!
INGREDIENTS
3 pie crust rounds
3 Eggs
1/2 c. heavy cream
1/4 tsp salt
1/8 tsp pepper
cooking spray
Topping Options (each makes enough to fill 8 muffin cups):
Greek:
1/2 c. cooked spinach excess water removed, coarsely chopped
1/4 c. roasted red bell peppers finely chopped
3 tbsp feta cheese crumbled
1 tsp fresh dill minced
Ham & Cheese:
1/4 c. ham diced
1/3 c. Swiss cheese shredded
1 tbsp fresh parsley minced
Bacon:
1/4 c. bacon cooked and crumbled
1/3 c. cheddar cheese shredded
2 tbsp green onions sliced
How to make Mini Quiche
Step 1: Prepare the oven. Preheat it to 375 degrees F. And using cooking spray, grease a 24 cup mini muffin tin.
Step 2: On a flat surface, lay the unrolled pie crusts. Then, cut 12 circles out of the crusts using a 3” cookie cutter. Into the holes in the prepared muffin tin, press each pie crust circle.
Step 3: Place the eggs, cream, salt, and pepper in a medium bowl. Whisk until well combined.
Step 4: If using Greek toppings: Between 8 muffin cups, split up the spinach, roasted peppers, feta cheese, and dill.
Ham & Cheese: Between the 8 muffin cups, distribute the ham, cheese, and parsley.
Bacon: Between 8 muffin cups, divide the bacon, cheese, and green onions.
Step 5: Into each cup, pour the egg mixture to about 3/4 full. Place in the preheated oven and bake for about 20 to 25 minutes until the tops are brown. Lift the quiches out of the pan using a spatula, then serve straight away. Enjoy!
NUTRITION FACTS:
Calories: 52kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 107mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
Ingredients
- 3 pie crust rounds
- 3 Eggs
- 1/2 c. heavy cream
- 1/4 tsp salt
- 1/8 tsp pepper
- cooking spray
- Topping Options (each makes enough to fill 8 muffin cups):
- Greek:
- 1/2 c. cooked spinach excess water removed, coarsely chopped
- 1/4 c. roasted red bell peppers finely chopped
- 3 tbsp feta cheese crumbled
- 1 tsp fresh dill minced
- Ham & Cheese:
- 1/4 c. ham diced
- 1/3 c. Swiss cheese shredded
- 1 tbsp fresh parsley minced
- Bacon:
- 1/4 c. bacon cooked and crumbled
- 1/3 c. cheddar cheese shredded
- 2 tbsp green onions sliced
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F. And using cooking spray, grease a 24 cup mini muffin tin.
Step 2: On a flat surface, lay the unrolled pie crusts. Then, cut 12 circles out of the crusts using a 3” cookie cutter. Into the holes in the prepared muffin tin, press each pie crust circle.
Step 3: Place the eggs, cream, salt, and pepper in a medium bowl. Whisk until well combined.
Step 4: If using Greek toppings: Between 8 muffin cups, split up the spinach, roasted peppers, feta cheese, and dill.
Ham & Cheese: Between the 8 muffin cups, distribute the ham, cheese, and parsley.
Bacon: Between 8 muffin cups, divide the bacon, cheese, and green onions.
Step 5: Into each cup, pour the egg mixture to about 3/4 full. Place in the preheated oven and bake for about 20 to 25 minutes until the tops are brown. Lift the quiches out of the pan using a spatula, then serve straight away. Enjoy!
