Description
These Mini Quiches are the ultimate bite-sized comfort food! With a perfect blend of eggs, cheese, and fresh veggies baked into a golden, flaky crust, they’re ideal for breakfast, brunch, or a savory snack. Easy to make, customizable, and ready in just 30 minutes, these mini delights are sure to become a family favorite.
Ingredients
Units
Scale
- 6 large eggs
- 1/2 cup milk or heavy cream
- 1 cup shredded cheese (cheddar, Swiss, or mozzarella blend)
- 1 cup fresh veggies (spinach, mushrooms, bell peppers, onions, etc.), chopped
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 12 mini pie crusts (store-bought or homemade)
- Fresh herbs (chives, parsley, or thyme), optional
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Lightly grease a muffin tin and place mini pie crusts into each cup.
- Sauté Veggies: Heat olive oil in a skillet over medium heat. Add chopped veggies and sauté for 3-5 minutes until softened. Remove from heat.
- Prepare Egg Mixture: In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
- Assemble Quiches: Evenly distribute sautéed veggies into the crusts, pour in egg mixture (filling each cup ¾ full), and top with shredded cheese.
- Bake: Bake for 18-22 minutes until puffed and golden brown. A toothpick should come out clean.
- Cool & Serve: Let quiches cool slightly before removing them from the tin. Serve warm or store for later.
Notes
- Avoid Watery Quiche: Always sauté high-moisture veggies before adding them.
- Customizable: Add cooked bacon, sausage, or different cheeses for variety.
- Perfect Texture: Remove from oven when slightly jiggly in the center to avoid overcooking.
Nutrition
- Serving Size: 1 mini quiche
- Calories: ~140 kcal
- Sugar: 1g
- Sodium: ~200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 85mg