Mini Quiches
Mini quiches are versatile and flavorful bite-sized delights perfect for any occasion.
Equipment
- Muffin Tin
- Mixing Bowl
Ingredients
Pie Crust
- 1 package Pre-made pie crusts Approximately 14 oz, found in the refrigerated section.
Egg Mixture
- 4 large Eggs The base for the filling.
- 1 cup Milk Whole milk recommended for creaminess.
- 1 cup Shredded cheese Cheddar is classic; feel free to experiment.
- 1 cup Diced vegetables Choose favorites like bell peppers, spinach, mushrooms, or zucchini.
- ½ cup Cooked protein Optional; add diced chicken or turkey.
- to taste Salt Essential for seasoning.
- to taste Pepper Essential for seasoning.
- to taste Fresh herbs Optional; chopped parsley, chives, or thyme.
Instructions
- Preheat your oven to 375°F (190°C).
- Grease your muffin tin lightly with cooking spray or butter.
- Roll out the pre-made pie crust and cut out circles larger than the muffin tin cups.
- Press each pie crust circle into the muffin tin cups.
- In a mixing bowl, whisk together the eggs and milk. Season with salt and pepper.
- Add shredded cheese and diced vegetables (and cooked protein, if using) to the egg mixture.
- Pour the egg mixture into each pie crust, filling them about three-quarters full.
- Bake for 20-25 minutes or until set and lightly golden.
- Let cool for a few minutes before removing from the tin.
- Serve warm or at room temperature.
Notes
Feel free to mix and match fillings to suit your taste!