Mini Quiches
Delicious bite-sized quiches with a flaky crust and creamy egg filling.
20 mins
Prep Time
25 mins
Cook Time
12
Servings
Ingredients
- 1 package pre-made pie crust
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup shredded cheese (cheddar or Gruyère)
- 1/2 cup diced ham or cooked bacon
- 1/4 cup diced onions
- 1/4 cup diced bell peppers
- Salt and pepper to taste
- 1/2 tsp nutmeg (optional)
Nutrition Facts
180Calories
8gProtein
10gCarbs
12gFat
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Instructions
1
Preheat oven to 375°F (190°C). Grease a mini muffin tin or use a non-stick spray.
2
Roll out the pie crust and cut into small circles using a cookie cutter or glass. Press each circle into the muffin tin to form mini crusts.
3
In a bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until smooth.
4
Divide the diced ham, onions, bell peppers, and shredded cheese evenly among the mini crusts.
5
Pour the egg mixture over the fillings in each crust, filling about 3/4 full.
6
Bake for 20-25 minutes or until the quiches are puffed and golden. Let cool slightly before serving.
Chef's Tips
- Crust Tip: For extra flakiness, chill the pie crust in the fridge for 30 minutes before baking.
- Variations: Try different fillings like spinach and feta or mushrooms and Swiss cheese.
- Make Ahead: These quiches can be made ahead and reheated in the oven for a quick breakfast.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze baked quiches for up to a month. Reheat in the oven for best results.
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