Mini Quiche
Easy mini quiche recipe with flaky crust and delicious fillings perfect for brunch parties or meal prep ideas
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 24 mini quiches
- Category: Appetizer / Brunch
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
3 pie crust rounds
3 eggs
½ cup heavy cream
¼ tsp salt
⅛ tsp pepper
Cooking spray
Greek Filling:
½ cup cooked spinach (well-drained, chopped)
¼ cup roasted red bell peppers (finely chopped)
3 tbsp feta cheese (crumbled)
1 tsp fresh dill (minced)
Ham & Cheese Filling:
¼ cup ham (diced)
⅓ cup Swiss cheese (shredded)
1 tbsp fresh parsley (minced)
Bacon Filling:
¼ cup bacon (cooked, crumbled)
⅓ cup cheddar cheese (shredded)
2 tbsp green onions (sliced)
Instructions
Preheat oven to 375°F (190°C). Grease a 24-cup mini muffin tin with cooking spray.
Roll out the pie crusts and cut 24 circles using a 3-inch cutter.
Press each circle into the muffin tin cups.
In a bowl, whisk together eggs, cream, salt, and pepper.
Prepare fillings:
Greek: Add spinach, peppers, feta, and dill into 8 cups.
Ham & Cheese: Add ham, Swiss cheese, and parsley into 8 cups.
Bacon: Add bacon, cheddar, and green onions into 8 cups.
Pour egg mixture into each cup until about ¾ full.
Bake for 20–25 minutes until set and lightly golden on top.
Let cool slightly, then remove with a spatula and serve warm.
Notes
Make sure spinach is well-drained to avoid soggy quiche.
You can mix and match fillings based on preference.
Store leftovers in the fridge for up to 3 days or freeze for later.
Reheat in the oven for best texture.
Find it online: https://allrecipesmade.com/mini-quiche/
