These Mini Quiches are perfect bite-sized savory treats made with flaky pie crust, a creamy egg filling, cheese, vegetables, and optional meat. Ideal for breakfast, brunch, or a snack, they bake to golden perfection and can be enjoyed warm or at room temperature.
Total Time:40 minutes
Yield:24 mini quiches
Ingredients
Crust
1 package refrigerated pie crusts (or homemade)
Filling
6 large eggs
1 cup heavy cream
1 cup shredded cheese (cheddar, Swiss, or your choice)
1 cup diced vegetables (spinach, bell peppers, onions, or mushrooms)
1/2 cup cooked and crumbled bacon or sausage (optional)
Salt to taste
Pepper to taste
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it's ready for baking the quiches evenly.
Prepare Crusts: Roll out the pie crusts on a clean surface and cut them into circles sized to fit your mini muffin tin cups perfectly.
Form Cups: Gently press each crust circle into the muffin tin compartments to create small cup shapes that will hold the filling.
Mix Egg Filling: In a mixing bowl, whisk together the eggs and heavy cream until smooth. Season the mixture generously with salt and pepper according to your taste.
Assemble Quiches: Add a small portion of shredded cheese, diced vegetables, and crumbled bacon or sausage (if using) into each crust cup to build layers of flavor.
Fill Cups: Pour the egg and cream mixture over the fillings in each crust cup, filling them just until full but not overflowing.
Bake: Place the muffin tin in the preheated oven and bake the mini quiches for 25 minutes, or until the eggs are fully set and the tops have turned a lovely golden color.
Cool and Serve: Remove from the oven and allow the mini quiches to cool slightly in the tin. Carefully remove them and serve warm or at room temperature.
Notes
You can customize the fillings with any vegetables or cheeses you prefer or have on hand.
For a vegetarian version, omit the bacon or sausage and add extra vegetables or plant-based proteins.
If using homemade pie crust, be sure it is chilled before rolling for easier handling.
The quiches can be stored in the refrigerator for up to 3 days and reheated gently before serving.
Use mini muffin tins for perfect bite-sized servings; regular-sized muffin tins will require increased baking time.
