Description
This irresistibly easy mini quiche recipe is perfect for busy mornings, offering a delicious variety of flavors including bacon, ham, spinach, and mushroom. With a flaky pie crust base and a creamy egg filling, these bite-sized quiches bake quickly and are great for meal prepping or serving at brunch gatherings.
Ingredients
Scale
Pie Crust
- 4 pieces pie crusts (thawed, homemade or store-bought)
Egg Mixture
- 4 large eggs
- 1 cup milk (whole or 2%)
- 1/2 teaspoon salt
Fillings
- 12 ounces Swiss cheese (total, grated)
- 3 slices bacon (fried and crumbled)
- 2 tablespoons green onion (sliced)
- 1/4 cup ham (cubed)
- 4 cups spinach (wilted)
- 1 tablespoon red bell pepper (cubed)
- 2 tablespoons white button mushrooms (finely chopped)
Instructions
- Prepare the crust: Let the pie crusts sit at room temperature for 15-20 minutes to soften, then preheat your oven to 375°F (190°C).
- Grease the muffin tin: Spray 48 miniature muffin cups with non-stick cooking spray to prevent sticking.
- Cut crust rounds: Roll out one pie crust and use a 2½-inch biscuit cutter to cut out 12 rounds. Repeat for the remaining crusts to make a total of 48 rounds.
- Line muffin cups: Press each pie crust round into the bottom and sides of each muffin cup to form a shell.
- Mix egg base: In a measuring cup, whisk together the eggs, milk, and salt until fully combined.
- Assemble bacon quiches: In 12 muffin cups, sprinkle 1 tablespoon of Swiss cheese, add crumbled bacon, and top with sliced green onion.
- Assemble ham quiches: In the next 12 muffin cups, layer Swiss cheese and cubed ham.
- Assemble spinach quiches: For another 12 cups, add Swiss cheese, wilted spinach, and cubed red bell pepper.
- Assemble mushroom quiches: In the last 12 muffin cups, add Swiss cheese and chopped white button mushrooms.
- Pour egg mixture: Carefully fill each muffin cup with the egg mixture, leaving about ¼ inch from the top to prevent overflow.
- Bake: Bake the mini quiches in the preheated oven for 25-30 minutes until the filling is set and the crusts are golden brown.
- Cool and serve: Let the quiches cool slightly in the pan before removing and serving warm or at room temperature.
Notes
- You can prepare these mini quiches ahead of time and refrigerate or freeze them for later use.
- Use whole milk for a richer filling or 2% milk for a lighter option.
- Feel free to substitute fillings or cheeses according to your preference.
- Ensure pie crusts are not too cold for easy handling and shaping.
- Mini quiches reheat well in the oven or microwave for a quick breakfast or snack.
