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Mini Quiche

Delightful bite-sized treats filled with eggs, cheese, and vegetables, perfect for brunch or any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Brunch, Snack
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

Crust
  • 1 pre-made pie crust 1 pre-made pie crust
Filling
  • 4 large 4 large eggs
  • 1 cup 1 cup heavy cream or milk Use heavy cream for a creamier texture.
  • 1 cup 1 cup shredded cheese e.g., cheddar or Swiss
  • 1/2 cup 1/2 cup diced vegetables e.g., bell peppers, spinach, or onions
  • to taste Salt and pepper
  • optional Optional toppings e.g., cooked bacon, herbs

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Roll out the pie crust and cut into small circles. Fit these circles into a mini muffin tin, pressing the dough in.
  3. In a bowl, whisk together the eggs, cream, salt, and pepper.
  4. Divide the vegetables and cheese evenly among the crusts.
  5. Pour the egg mixture over the fillings, filling each crust about 3/4 full.
  6. Bake for 20-25 minutes or until the filling is set and the crust is golden.
  7. Let cool slightly before serving.

Notes

Serve with a light salad or side of fruit. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months. Reheat in the oven at 350°F (175°C).