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A plate of mini quiche filled with meats, vegetables and cheeses.
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Mini Quiche

This mini quiche recipe is bite sized pastries filled with eggs, cheese, meat and vegetables. An elegant appetizer or brunch option that can be customized in so many different ways to suit your tastes.
Course Appetizer
Cuisine French
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24
Calories 52kcal
Author Sara Welch

Ingredients

  • 3 pie crust rounds
  • 3 eggs
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • cooking spray

Topping Options (each makes enough to fill 8 muffin cups)

Greek

  • 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

  • 1/4 cup ham diced
  • 1/3 cup Swiss cheese shredded
  • 1 tablespoon fresh parsley minced

Bacon

  • 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 lay them out on a flat surface. Use a 3 inch cookie cutter to cut a total of 24 circles out of the crusts.
  • Press each circle of pie crust into the holes in the muffin tin.
  • In a medium bowl, whisk together the eggs, cream, salt and pepper.

Greek

  • Divide the spinach, roasted peppers, feta cheese and dill between 8 muffin cups.

Ham & Cheese

  • Divide the ham, cheese and parsley between 8 muffin cups.

Bacon

  • Divide the bacon, cheese and green onions between 8 muffin cups
  • Pour the egg mixture into each cup so that the cup is 3/4 of the way full.
  • Bake for 20-25 minutes or until tops are browned. Use a spatula to lift the quiche out of the pan. Serve immediately.

Video

Notes

  1. You want your pie crust to be chilled or at room temperature. If the pie crust is overly warm it will be hard to cut out.
  2. Make sure to dice your flavorings into tiny pieces to make sure they fit into the mini muffin cups.
  3. Pre-cook any vegetables that you'll be adding to your quiche, otherwise they'll leach water if they cook in the egg mixture and make your quiche watery.

Nutrition

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