Description
Mini Quiches are delightful bite-sized savory pastries perfect for brunch, parties, or snacks. This recipe makes 24 mini quiches with three delicious filling varieties: Greek, Ham & Cheese, and Bacon, each bursting with fresh and flavorful ingredients all nestled in a flaky pie crust. Baked to a golden brown perfection, these quiches are simple to make and sure to impress.
Ingredients
Crust
- 3 pie crust rounds
- cooking spray
Egg Mixture
- 3 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Greek Filling
- 1/2 cup cooked spinach (excess water removed, coarsely chopped)
- 1/4 cup roasted red bell peppers (finely chopped)
- 3 tablespoons feta cheese (crumbled)
- 1 teaspoon fresh dill (minced)
Ham & Cheese Filling
- 1/4 cup ham (diced)
- 1/3 cup Swiss cheese (shredded)
- 1 tablespoon fresh parsley (minced)
Bacon Filling
- 1/4 cup bacon (cooked and crumbled)
- 1/3 cup cheddar cheese (shredded)
- 2 tablespoons green onions (sliced)
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit and coat a 24-cup mini muffin tin with cooking spray to prevent sticking.
- Prepare the Crusts: Unroll the pie crusts onto a flat surface. Use a 3-inch cookie cutter to cut out 24 circles from the crusts, enough to line each muffin cup.
- Form the Shells: Press each pie crust circle gently into the holes of the prepared muffin tin, making sure the crust covers the bottom and sides evenly.
- Mix the Egg Filling: In a medium-sized bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined and smooth.
- Distribute the Fillings: Divide the Greek filling ingredients - spinach, roasted red peppers, feta cheese, and dill - evenly among 8 muffin cups. For another 8 cups, distribute the diced ham, Swiss cheese, and parsley. Finally, fill the last 8 cups with the cooked bacon, cheddar cheese, and green onions.
- Add Egg Mixture: Pour the egg and cream mixture over each filled muffin cup, filling each about 3/4 full to accommodate rising when baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes or until the tops of the mini quiches are golden brown and the egg is set.
- Serve: Use a spatula to carefully lift each mini quiche out of the pan. Serve immediately for the best taste and texture.
Notes
- Make sure to remove excess water from the cooked spinach to avoid soggy crusts.
- You can prepare the fillings ahead of time to save prep time on baking day.
- Substitute pie crust with puff pastry for a flakier texture if desired.
- Mini quiches can be refrigerated for up to 3 days and reheated gently in an oven.
- For a vegetarian option, omit ham and bacon and add extra vegetables or cheese.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
