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Mini Quiches

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Mini Quiches are savory, bite-sized egg cups baked in a flaky crust with your choice of vegetables, meats, and cheeses—perfect for brunch, parties, or make-ahead breakfasts.

Ingredients

  • Base Ingredients:
  • 5 large eggs
  • ½ cup milk or half-and-half
  • Salt and pepper, to taste
  • 1 pie crust (store-bought or homemade), rolled out
  • Filling Options (choose any):
  • 1 cup shredded cheese (cheddar, Swiss, or mozzarella)
  • 1 cup diced vegetables (spinach, bell peppers, onions, mushrooms)
  • ¾ cup cooked meats (chicken, beef) chopped
  • Optional: 1 tsp fresh herbs (parsley, chives, thyme)
  • Optional: ½ tsp garlic powder or paprika

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 24-cup mini muffin tin well.
  2. Roll out the pie crust and cut into small rounds using a cookie cutter or glass. Press into each muffin cup.
  3. In a bowl, whisk together eggs, milk, salt, pepper, and optional seasonings.
  4. Add a small amount of cheese, veggies, and meat to each crust-lined cup.
  5. Pour the egg mixture over the fillings, filling each cup about ¾ full.
  6. Bake for 20–25 minutes or until the quiches are puffed and golden.
  7. Let cool slightly before removing from the tin. Serve warm or chilled.

Notes

  • Make it crustless by skipping the pie crust and greasing the tin generously.
  • Use non-dairy milk and plant-based cheese for a dairy-free version.
  • Mix and match fillings—spinach & feta, ham & cheddar, or mushroom & Swiss are all great combos.
  • Store leftovers in the fridge for up to 4 days or freeze for later use.
  • Use silicone muffin cups for easier release if not using crust.

Nutrition

Find it online: https://cookedbymaya.com/mini-quiches/