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.
CourseAppetizer
CuisineFrench
Prep Time20minutes minutes
Cook Time30minutes minutes
Total Time50minutes minutes
Servings24
Calories52kcal
AuthorSara 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 quiches out of the pan. Serve immediately.
