Description
Delightful and easy-to-make Mini Quiches featuring a flaky pie crust filled with a savory blend of eggs, cheddar cheese, bell peppers, spinach, and optional diced ham. These bite-sized quiches are perfect for breakfast, brunch, or snack time, baked until golden and fluffy.
Ingredients
Scale
Crust
- 1 pre-made pie crust (9-inch)
Filling
- 4 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup chopped bell peppers
- 1/2 cup chopped spinach
- 1/2 cup diced ham (optional)
- Salt and pepper to taste
- 1 teaspoon herbs de Provence
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C) and grease a muffin tin well to prevent sticking.
- Cut pie crust rounds: Roll out the pre-made pie crust on a lightly floured surface. Using a round cutter or a glass, cut rounds large enough to fit snugly into the muffin cups.
- Make the egg mixture: In a medium bowl, whisk together the eggs, whole milk, salt, pepper, and herbs de Provence until the mixture is smooth and well combined.
- Add fillings: Fold in the shredded cheddar cheese, chopped bell peppers, chopped spinach, and diced ham if using. Mix gently to evenly distribute the ingredients throughout the egg mixture.
- Fill muffin cups: Place each pie crust round into the prepared muffin cups, pressing gently to form a crust base and sides. Spoon the filling mixture into each cup, filling about three-quarters full to allow space for puffing during baking.
- Bake mini quiches: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the mini quiches are golden brown on top and puffed up. A toothpick inserted should come out clean.
- Cool and serve: Allow the mini quiches to cool for a few minutes before carefully removing them from the muffin tin. Serve warm or at room temperature.
Notes
- You can customize the fillings by adding mushrooms, onions, or different types of cheese.
- For a lighter version, substitute the whole milk with low-fat milk or a milk alternative.
- These mini quiches can be made ahead and refrigerated for up to 2 days or frozen for longer storage.
- Use silicone muffin liners for easier removal and mess-free baking.
- If you prefer crustless quiches, simply grease the muffin tin and pour the filling directly in without the pie crust.
