mini quiche

This mini quiche recipe is a go to favorite quiche recipe for breakfast, brunch, showers, and parties! Make ahead for easy entertaining or breakfast!

Mini Quiche Recipe

Pie Crust Recipe (optional)

eggs (beaten)

heavy cream

Salt and pepper

cayenne pepper

cheddar cheese

spinach (chopped)

broccoli (chopped)

mushrooms (cleaned and diced)

onion (diced)

garlic (minced)

bacon (cooked and crumbled)

ham (cooked and diced)

seafood (cooked and chopped)

Preheat oven to 375º F.

Spray mini muffin tin with nonstick cooking spray, set aside.

Using a small round cutter, cut pie crust and place into indentations of muffin tin and place in the oven to pre-bake for about 15 minutes. Alternately, you can place each of the premade phyllo cups into the muffin tin. For a crustless mini quiche, simply omit.

Whisk together eggs and heavy cream until light and fluffy. Add salt, pepper, and cayenne pepper until well-combined. Stir in cheese. Pour into pie shells and top with add-in options as desired. Bake for for 15-25 minutes until the egg mixture is set. Remove from the oven and let rest about 5 minutes before serving.

Serve warm.

https://www.youtube.com/watch?v=O-JGUmiBDVc

This mini quiche recipe is a go to favorite quiche recipe for breakfast, brunch, a light dinner, showers, and parties! Make ahead for easy entertaining or breakfast!

Recipe: https://addapinch.com/mini-quiche-recipe/

Mini Quiche Recipe - Add A Pinch



This is a perfect base recipe for mini quiches where you can add your favorite add-ins and flavors. Bake in my super flaky homemade pie crust. Review video tutorial above and read recipe notes below before beginning.



Mini Quiche (Any Flavor!)

2 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*

4 large eggs

cup whole milk*

cup heavy cream or heavy whipping cream*

teaspoon each salt and pepper

recipe note)

cup shredded

Pie crust

I like to make sure my pie dough is prepared before I begin mini quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.

Prep the egg filling

In a large bowl with a handheld or stand mixer fitted with a whisk attachment&#8211; or simply using a whisk and mixing bowl&#8211; beat/whisk the eggs, whole milk, heavy cream, salt, and pepper together (on high speed if using a mixer) until completely combined, about 1 minute. Cover and refrigerate egg filling until step 6.

Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. (Nonstick spray is best.) If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, fill, and bake then roll out the 2nd pie dough, fill, and bake.

Shape the mini crusts

Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial above. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You’ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it&#8217;s at room temperature. You&#8217;ll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.

Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.

Evenly pour cold egg filling into each unbaked crust. Top evenly with add-ins, then sprinkle each with cheese.

Bake mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a spoon to scoop them up. Serve warm or at room temperature

Mini quiches make great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

This mini quiche recipe is one of my favorites for snacks to keep in the freezer. It's perfect for traveling, road trip or whenever you need a quick and delicious bite. I usually make a veggie version with mozzarella but I've also done ham and spinach. Both were great!

I was really pleased to see  your recipe for mini quiche, but this was followed by disappointment when I saw the measurements in cups. I only use grams or ounces, so I will not be able to make this recipe.

Just found your equivalent chart, no I am happy I can make the mini quiches. Thanks.

I made this using regular sized muffin tins and baked for 30 minutes which was perfect! I used goat cheese...super delicious! I could have used only 3 eggs a little less milk for this one though, I had abou 3/4c.  leftovers of that. I also used your flaky pie crust recipe....YUMMMM! Thanks for being awesome!

https://www.youtube.com/watch?v=IOusPfVN5h0

Easier and quicker than the full size version, my mini quiche recipe uses a buttery flaky pie crust, a simple 4-5 ingredient egg filling, and your favorite add-ins! Bake these mini quiches in a mini muffin pan and watch them virtually disappear. 

Get the full recipe here: https://sallysbakingaddiction.com/mini-quiche-recipe/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #quiche

• More of our favorite recipes: https://sallysbakingaddiction.com/

Mini Quiche | Sally's Baking Addiction

Need an easy finger food dish which can be varied to include dozens of different flavors, and which cooks fast, travels and freezes well? I’ve got you covered with steam oven mini quiche.

Mini Quiche in a Steam Oven (Two Ways)    

frozen shortcrust pastry

eggs (large)

cream (160 milliliters pouring

salt (fine

tsp pepper (ground)

olive oil

oz streaky bacon (150 grams finely diced)

onion (finely chopped (or use a small eschalot))

gruyere cheese

tbs butter

oz button mushrooms (100 grams, about 6 small mushrooms, finely chopped)

mushrooms (extra, thinly sliced, for garnish)

Preheat oven to 375°F/190°C, combination steam setting. If your oven has variable steam settings, choose 50%. If not, don’t worry! Just set to combi steam at the correct temperature and the oven will figure out the humidity for you. Grease two 12-hole patty pan tins or two 12-hole muffin pans and set aside.

Use a round cutter to cut 24 circles of pastry. I use a 2¾”/7cm one for my patty pans. If you’re using a muffin pan, just check that the circles will cover the base and come a little way up the sides (1/2” is plenty of height) – if not, use a slightly larger cutter.

Press the pastry circles into the prepared pans, making sure the pastry is properly pressed in with no air between the pan and pastry. This will ensure nice golden bases for your quiches. Set pastry-lined pans aside in the fridge while you assemble the filling/s.

Mix up the eggs, cream, salt and pepper in a small jug, whisking to combine well. Set aside.

Heat the oil in a pan over medium heat and add the bacon. Cook for a couple of minutes until it’s just beginning to turn brown at the edges, then add the onion and cook, stirring for a few minutes until the onion is soft. Remove from heat and put into a bowl.

Divide the cheese between the pastry crusts, then divide the bacon mixture over the top of that. Pour enough egg mixture into each crust to fill.

Bacon and onion filling

Melt the butter in a pan over high heat, then add the garlic and cook for a few seconds, stirring. Add the finely chopped mushrooms and cook until the mushroom softens and turns golden at the edges, about 4 minutes. Remove from heat and put into a bowl.

Divide the cheese between the pastry crusts, then divide the cooked mushroom mixture over the top of that. Pour enough egg mixture into each crust to fill, then put a slice of mushroom on top of each.

Mushroom filling

Put the filled quiches into the oven and cook until they’re light golden and puffed, about 12 minutes. Leave in the pans for a couple of minutes, then turn out serve warm.

If you’d like to prepare these ahead, they’ll keep very well in the fridge for 2-3 days, or in the freezer for up to 3 months. Reheat from cold (5-6 minutes) or directly from frozen (around 10 minutes) using the same settings you cooked them on.

To cook

Recipe video above. Each filling below makes 24 mini quiches, so USE ONE FILLING. If you want to make more than 1, scale the filling recipe DOWN (use the slider below). A quick blind bake will ensure the pastry doesn&#x27;t go soggy and it cooks through in the short time it takes for the filling to bake!

Mini Quiche

shortcrust pastry

eggs

cream (, heavy/thickened)

tsp salt

black pepper

tsp (10 grams) butter

(5 oz) bacon (, finely chopped)

eschallot ((shallot/French onion), finely diced)

tbsp (15 grams) butter

(4 ounces) baby spinach

garlic (, minced)

(4 oz) mushrooms (, finely chopped)

mushrooms (, small, sliced (decorating))

chives

green olives (, finely chopped)

sun dried tomatoes (, finely chopped)

(1 oz) fetta (, crumbled)

Preheat oven to 180°C/350°F (160°C fan). Spray 2 standard muffin tins with oil.

Cut 24 rounds out of pastry using a 7.5 - 8cm / 3- 3.25&quot; cutter. (Note 3)

Press into muffin tin, making sure there's no air underneath the pastry.

Prick the base 4 times with a fork, then bake for 5 minutes JUST until a skin partially forms on surface of pastry. CHECK at 4 minutes - if pastry is bubbling, press back down.

Remove from oven and let cool - pastry should be partially cooked on surface only.

Quiche pastry:

Melt butter over medium high. Cook bacon for 2 minutes, then add eschallots and cook until bacon is light golden. Transfer to bowl.

Place pinch of cheese in quiche crust, top with 1 teaspoon bacon mixture then 1 tbsp egg mixture - fill to top.

Quiche Lorraine:

Melt butter over medium high. Add garlic, sauté 20 seconds. Add spinach and cook for 1 minute until just wilted, then transfer to bowl.

Place pinch of cheese in quiche crust, top with 1 teaspoon of spinach then 1 tbsp egg mixture - fill to top.

Spinach:

Melt butter over medium high. Add garlic, sauté 20 seconds. Add chopped mushrooms and cook for 2 minutes until mushroom is starting to go golden on edges, then transfer to bowl.

Place pinch of cheese in quiche crust, top with 1 teaspoon cooked mushrooms then 1 tbsp egg mixture - fill to top. Top with 1 or 2 slices mushrooms.

Mushroom:

Antipasto Mix: Toss the olives, sun dried tomatoes and feta together.

Place pinch of cheese in quiche crust, top with 1 heaped teaspoon Antipasto Mix, then 1 tbsp egg mixture - fill to top.

Mediterranean:

Bake 20 minutes at 180C/350F until surface is light golden. They will puff, then sink.

Sprinkle Mushroom quiche with fresh chives. Serve warm!

Baking:

You certainly won&#x27;t miss the crust in this lovely Crustless Quiche Lorraine for one! It&#x27;s perfect for breakfast, lunch or dinner.

Crustless Quiche Lorraine For One

salt

nutmeg

bacon (, crumbled)

Gruyere (, shredded)

Preheat oven to 375 degrees F (190 degrees C).

In a medium-sized mixing bowl whisk together the eggs and the cream. Stir in the salt, pepper, nutmeg, bacon and cheese.

Pour into lightly buttered baking dish.

Bake until quiche is puffed and golden, about 25 minutes.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1592483469/siiperbvmifjqd4ribko.mp4

Incredibly delicious single serving Crustless Quiche Lorraine is made with two eggs, cream, crispy bacon, and cheese. The low carb, high protein meal that is perfect for breakfast, lunch or dinner.

Quiche Lorraine For One

This recipe for easy muffin tin quiche makes a delicious snack for busy mornings. They are also the perfect appetizers for parties!

Muffin Tin Mini Quiche

pie crusts (store bought is fine)

butter

eggs (room temperature)

(180 ml) whole milk

½ cup (120 ml) heavy cream

pepper

cayenne (optional)

(40 g) finely chopped fresh spinach

(60 g) chopped onion (about half a large onion)

(145 g ham

(85 g Swiss cheese

Cut pie crust

Roll out pie crusts and use a 4-inch round cookie cutter to cut circles (3.5-inch round works too). Lightly grease a standard 12-cup muffin tin with the butter. Place dough circles in muffin tin and press gently into the bottom and sides of each cup. Place muffin tin in the freezer while preparing the filling. Place any leftover pie dough in the refrigerator before making the next batch (recipe yields about 16).

Preheat oven

Make filling

In a large bowl, whisk eggs, milk, cream, salt, pepper and cayenne (if using). Stir in spinach, onion, ham and cheese.

Fill muffin tin

Remove muffin tin from the freezer and fill each cup with egg filling. Leave about ¼-inch of room at the top as the filling will puff up a little as it bakes.

Bake mini quiches

Bake mini quiches at 375° F for 25 to 30 minutes or until the centers are set and the edges are starting to brown. Let the quiches cool in the pan for 10 minutes before removing them and serving warm.

So good! Made as recipe except with green onions. They were easy and delicious. Made the crusts the night before. Cut up ingredients night before. Made fresh, and hour before serving! They were delicious.
Can't wait to make again. Hmmm...what flavor combinations will I come up with!

I loved this. I had to make a few adjustments to create mini quiches for a high tea. I used bacon instead of ham, cooked it and blitzed it in a food processor to make crumbs, I used chives instead of onion and I grated my Swiss cheese finely. The mixture made about 40 tiny quiches.

So good! Made for a bridal brunch and everyone loved it! Even my toddler :)

I made these delicious mini quiche for a  work breakfast. They were a huge hit. 
I am actually making them again for a mother/ daughter brunch this week. 

I used one half of your recipe -- they came out perfect.  I am not a confident cook so I thought I would try one half first time.  I did not use spinach, instead I added a small can of diced mushrooms (which I thoroughly dried).  I am very happy with this recipe and the outcome.

Haley, these were fantastic. Used gruyere for the cheese. Tried some just after cooled, after storing in fridge, and after freezing and thawed. Really liked by husband, parents, and myself. Perfect breakfast snack on the go. We were lazy and reheated in microwave (22 seconds), just fine, sure toaster oven would have been better, but delicious. Making again this week for a friend- post surgery recoup.  Thank you for great recipe.

Amazing.......I am intermittent fasting.  Not only are these great to break my fast, but, They are ready when I am.

Top 6 mini quiche recipes from across the web

The most viewed mini quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mini Quiche Recipe

Mini Quiche (Any Flavor!)

Mini Quiche in a Steam Oven (Two Wa...

Mini Quiche

Crustless Quiche Lorraine For One

Muffin Tin Mini Quiche

Top 6 mini quiche recipes from across the web

The most viewed mini quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Quiche Recipe

Mini Quiche (Any Flavor!)

Mini Quiche in a Steam Oven (Two Wa...

Mini Quiche

Crustless Quiche Lorraine For One

Muffin Tin Mini Quiche

The most viewed mini quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine