Mini Quiche
This mini quiche recipe is bite-sized pastries filled with eggs, cheese, meat, and vegetables, making it an elegant appetizer or brunch option.
Servings: 24 people
Calories: 52kcal
Cost: $15
Equipment
- 1 Mini Muffin Tin (24 cups)
- 1 Whisk (for mixing eggs)
Ingredients
Pie Crust
- 3 pie crust rounds
Egg Mixture
- 3 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Fillings
- 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
- 1/4 cup ham diced
- 1/3 cup Swiss cheese shredded
- 1 tablespoon fresh parsley minced
- 1/4 cup bacon cooked and crumbled
- 1/3 cup cheddar cheese shredded
- 2 tablespoons green onions sliced
Instructions
- Preheat the oven to 375 degrees F. Coat a 24-cup mini muffin tin with cooking spray.
- Unroll the pie crusts and cut out a total of 24 circles.
- Press each circle of pie crust into the muffin tin holes.
- In a medium bowl, whisk together the eggs, cream, salt, and pepper.
- Divide the spinach, roasted peppers, feta cheese, and dill evenly between 8 muffin cups.
- Divide the ham, Swiss cheese, and parsley evenly between 8 muffin cups.
- Divide the bacon, cheddar cheese, and green onions evenly between 8 muffin cups.
- Pour the egg mixture into each cup, filling until 3/4 full.
- Bake for 20-25 minutes or until tops are browned. Serve immediately.
Notes
These mini quiches can be customized with different fillings to suit your taste.