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Mini Quiches

Mini Quiches are warm, flaky bites filled with creamy eggs, crispy bacon, savory Swiss cheese, and fresh greens, perfect for brunch or gatherings.
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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: 150
Ingredients Method Notes

Ingredients
  

Pie Crusts
  • 4 pieces 4 pie crusts (thawed, homemade or from 2 boxes store-bought) Use thawed homemade or store-bought crusts.
Egg Mixtures
  • 4 pieces 4 eggs
  • 1 cup 1 cup milk
  • 1/2 teaspoon 1/2 teaspoon salt
Fillings
  • 3 ounces 3 ounces Swiss cheese (grated)
  • 3 slices 3 slices bacon (fried and crumbled) Fry bacon until crispy.
  • 2 tablespoons 2 tablespoons green onion (sliced)
  • 1/4 cup 1/4 cup (about 1.5 ounces) ham (cubed)
  • 4 cups 4 cups (3 ounces) spinach (wilted)
  • 1 tablespoon 1 tablespoon red bell pepper (cubed)
  • 2 tablespoons 2 tablespoons (1/2 ounce) white button mushrooms (trimmed and finely chopped)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Fit your pie crusts into muffin tins and lightly prick the bottom with a fork.
Baking
  1. For the Mini Bacon Quiche, whisk together 1 egg, 1/4 cup milk, a pinch of salt, 1 ounce Swiss cheese, and crumbled bacon. Fill each crust with this mixture.
  2. For the Mini Ham and Cheese Quiche, mix 1 egg, 1/4 cup milk, salt, 1 ounce Swiss cheese, and cubed ham, then spoon this mixture into the crusts.
  3. For the Mini Spinach Quiche, combine 1 egg, 1/4 cup milk, salt, 1 ounce Swiss cheese, and wilted spinach, then pour this mixture into the crusts.
  4. For the Mini Mushroom Quiche, whisk together 1 egg, 1/4 cup milk, salt, Swiss cheese, and chopped mushrooms before filling the remaining crusts.
  5. Bake for 20-25 minutes until puffed and golden brown. Let cool slightly before serving.

Notes

Store Mini Quiches in an airtight container in the fridge for 3-4 days or freeze them for up to 3 months. Reheat in the oven at 350°F.