Mini Quiche
Mini quiche bakes creamy egg filling and savory mix-ins into small, easy-to-serve portions.
About This Recipe
Mini quiche bakes a custardy egg filling in small portions that are easy to serve warm or chilled.
The recipe works best when the eggs is prepared carefully and the texture cues in the method are followed.
Ingredients
- ✓1 cup whole milk (or half and half)
- ✓4 large eggs (at room temperature)
- ✓1 teaspoon kosher salt
- ✓¼ teaspoon ground black pepper
- ✓2 pie crusts (14 ounces in total, or shortcrust pastry (400 g in total) - or use my all butter pie crust recipe)
- ✓Fresh spinach
- ✓Sliced mushrooms
- ✓Grated Swiss cheese
- ✓Diced ham
- ✓Grated Swiss or cheddar cheese
- ✓Halved cherry tomatoes
- ✓Diced bell peppers
- ✓Crumbled feta cheese
- ✓Chopped sun-dried tomatoes
- ✓Sliced olives
- ✓Crumbled feta cheese
Ingredient Notes
- Eggs: This is the main ingredient, so use the amount and preparation listed.
- Dairy: This helps build the core flavor of the recipe.
- Cheese: This affects the texture and balance.
- Mix-ins: Adjust carefully so the finished dish stays balanced.
Instructions
- 1
Preheat your oven to 375°F (190°C), or 170°C if you have a fan oven. Lightly spray a 24 cup mini muffin pan.
- 2
Roll out your pie crust or shortcrust pastry and cut into 3 inch circles (using a cookie cutter, biscuit cutter, a glass or a ⅓ cup) to fit into a muffin tin. Press the pastry circles into the muffin cups.
- 3
Choose one of the filling options and evenly distribute the chosen ingredients into the pastry-lined muffin cups.
- 4
In a mixing bowl, whisk together the milk, eggs, kosher salt, and black pepper.
- 5
Pour the egg mixture over the fillings in each muffin cup, filling them full.
- 6
Bake in the preheated oven for 22-25 minutes, or until the quiches are set and the crust is golden brown.
- 7
Allow to cool for a few minutes before serving.
Katy’s Kitchen Tips
- Prepare the eggs before heating the pan or oven.
- Follow the heat level in the method so the texture comes out right.
- Taste or check doneness before serving.
- Let the dish rest or chill when the instructions call for it.
Variations and Substitutions
- Extra flavor: Add herbs, citrus, or spice that fits .
- Lighter version: Reduce rich toppings or use smaller portions.
- Make-ahead: Prepare the component that holds best in advance.
- Serving style: Turn leftovers into bowls, sandwiches, or small portions when it fits.
What to Serve With Mini Quiche
Serve with fruit, salad, brunch potatoes, or soup.
Storage and Reheating
Refrigerate leftover in a covered container.
Reheat gently or serve chilled depending on the texture of the dish.
Common Mistakes to Avoid
- Rushing the eggs: Give the main ingredient enough time to cook or set properly.
- Skipping seasoning: Taste and adjust before serving when possible.
- Wrong temperature: Too much heat can hurt the texture.
- Serving too soon: Some recipes need a short rest or chill to finish properly.
FAQ
Can I make ahead?
Yes. Prepare the part that stores best, then finish or reheat before serving.
How do I know it is done?
Use the timing plus the texture and doneness cues in the instructions.
Can I change the seasoning?
Yes. Adjust gradually so the main flavor stays balanced.
How should I store leftovers?
Keep leftovers covered and refrigerated when appropriate.
Nutrition Facts
- Calories: 94 kcal
- Carbohydrates: 9 g
- Cholesterol: 32 mg
- Fiber: 0.4 g
- Protein: 2 g
- Sodium: 180 mg
- Sugar: 1 g
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.003 g