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.
Topping Options (each makes enough to fill 8 muffin cups)
Greek
1/2cupcooked spinachexcess water removed, coarsely chopped
1/4cuproasted red bell peppersfinely chopped
3tablespoonsfeta cheesecrumbled
1teaspoonfresh dillminced
Ham & Cheese
1/4cuphamdiced
1/3cupSwiss cheeseshredded
1tablespoonfresh parsleyminced
Bacon
1/4cupbaconcooked and crumbled
1/3cupcheddar cheeseshredded
2tablespoonsgreen onionssliced
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
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.
Make sure to dice your flavorings into tiny pieces to make sure they fit into the mini muffin cups.
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.