Classic Mini Quiche for a Cozy Brunch
A versatile and delightful dish that elevates any gathering, featuring a flaky crust and rich custard filling.
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
- Pan
Ingredients
Pie Crust
- 1 recipe Flaky Pie Crust Store-bought or homemade, enough for about 12 mini quiches.
Eggs
- 4 large Eggs Provides structure and richness to the custard filling.
Heavy Cream
- 1 cup Heavy Cream Adds a velvety texture to the custard.
Cheese
- 1 cup Shredded Cheese Choose from cheddar, mozzarella, or feta.
Vegetables
- 1 cup Chopped Vegetables Options include bell peppers, spinach, or mushrooms.
Herbs and Seasonings
- 1 tablespoon Chopped Fresh Herbs Use herbs like chives, parsley, or thyme.
- Salt and Pepper To taste.
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare your pie crust by rolling it out and cutting it into circles that fit your muffin tin.
- Place the crust circles into a greased muffin tin, pressing them gently into each cup.
- In a mixing bowl, crack the eggs and whisk until fully combined.
- Add the heavy cream to the eggs and whisk until uniform.
- Stir in the shredded cheese until evenly distributed.
- Chop and sauté the vegetables in a pan until tender, then add to the egg mixture.
- Add chopped herbs and seasonings to the mixture and stir well.
- Pour the filling into each pie crust, filling them about three-quarters full.
- Bake for 20-25 minutes or until golden brown and set.
- Allow to cool for a few minutes before removing from the muffin tin.
- Serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.