Mini Quiche Recipe

My family? They are officially obsessed. Weekends at our house used to be a breakfast free-for-all, often ending in rushed cereal bowls or toast. But ever since I stumbled upon this Mini Quiche recipe from Ashley Fehr, mornings have transformed into something truly special. These aren’t just any mini quiches; they’re little pockets of savory goodness, perfect for a leisurely brunch, a quick grab-and-go breakfast during the week, or even as elegant appetizers for our holiday gatherings. What I love most is how incredibly versatile they are. The base recipe is fantastic as is, but with just a few tweaks, you can customize the flavors to suit everyone’s tastes – from picky eaters to adventurous palates. The first time I made them, my kids devoured them before they even cooled down properly! The flaky crust, the creamy egg filling, and the savory bacon and cheese… it’s a combination that’s simply irresistible. And the best part? They are surprisingly easy to make, even for someone like me who sometimes feels a little intimidated by baking. If you’re looking for a recipe that’s a guaranteed crowd-pleaser, incredibly adaptable, and perfect for any occasion, look no further. This Mini Quiche recipe is about to become your new kitchen staple.

Ingredients

The beauty of this Mini Quiche recipe lies in its simplicity and the quality of its core ingredients. Let’s break down each component and understand why they are essential for creating the perfect bite-sized quiches.

For the Quiche Crust

The foundation of any good quiche is, of course, the crust. A flaky, buttery crust provides the perfect textural contrast to the creamy filling and holds everything together beautifully. You have two excellent options here:

• Homemade Pie Crust: For those who love the satisfaction of making everything from scratch, a homemade pie crust is the way to go. While it adds a little extra time, the reward is a crust that’s undeniably superior in flavor and texture. A good homemade crust is all about using cold ingredients and minimal handling to achieve those coveted flaky layers. We recommend a classic butter-based pie crust recipe for the best results. This allows you to control the ingredients and ensure you’re using high-quality butter, which is key to a rich, flavorful crust.
• Store-Bought Pie Crust Rolls: For busy mornings or when you need a shortcut, store-bought pie crust rolls are a fantastic and perfectly acceptable alternative. Modern store-bought crusts are surprisingly good quality and can save you a significant amount of time and effort. Just ensure you choose a brand you trust and check the ingredients list for unnecessary additives. Using store-bought crusts makes this recipe incredibly accessible and quick, perfect for weeknight meal prep or last-minute brunch plans. You’ll need two rolls to get enough pastry for 12 mini quiches.

For the Mini Quiche Filling

The filling is where the magic truly happens, and this recipe strikes a perfect balance of savory flavors and creamy texture.

• Thick Cut Bacon (4 slices, chopped): Bacon is the star of this savory filling, adding a smoky, salty depth of flavor that complements the creamy eggs and cheese perfectly. Thick-cut bacon is preferred because it renders beautifully, becoming crispy and flavorful without disappearing into the quiche. Make sure to chop the bacon before cooking it, as this allows it to cook evenly and renders the fat efficiently. For a vegetarian option, you can easily substitute with sautéed mushrooms, caramelized onions, or roasted red peppers to maintain a savory element. For those wanting to reduce fat, consider using turkey bacon, though the flavor profile will be slightly different.
• Large Eggs (4): Eggs are the binding agent and the base of the creamy filling. Large eggs provide the right amount of richness and structure for the mini quiches. Make sure your eggs are fresh for the best flavor and texture. Eggs are also packed with protein and nutrients, making these mini quiches a satisfying and wholesome meal.
• Evaporated Milk or Half and Half (¾ cup): This is what gives the quiche filling its luxurious creaminess. You have two options here, each offering a slightly different texture and richness:
  • Evaporated Milk: Evaporated milk is milk that has had about 60% of its water content removed, resulting in a concentrated milk with a slightly caramelized flavor. It provides a creamy texture without being overly heavy and adds a subtle sweetness to the quiche. It’s also a slightly lighter option compared to half and half.
  • Half and Half: Half and half, as the name suggests, is a blend of equal parts cream and milk. It’s richer and creamier than evaporated milk, resulting in a more decadent quiche filling. If you prefer a richer, more indulgent quiche, half and half is the way to go. For a truly decadent experience, you could even use heavy cream, but be mindful that this will significantly increase the richness and calorie content.
• Salt (¼ teaspoon): Salt is crucial for enhancing the flavors of all the other ingredients and balancing the richness of the eggs and dairy. Don’t skip the salt! It’s essential for bringing out the savory notes in the bacon, cheese, and vegetables. Start with ¼ teaspoon and adjust to your taste.
• Black Pepper (⅛ teaspoon): Black pepper adds a subtle warmth and spice that complements the savory flavors. Freshly ground black pepper is always preferred for its brighter, more pronounced flavor compared to pre-ground pepper.
• Dried Parsley (½ teaspoon): Dried parsley adds a touch of herbaceousness and freshness to the filling. While dried parsley is convenient, fresh parsley, finely chopped, can also be used for a brighter flavor. Other herbs like dried thyme, chives, or oregano can also be used to customize the flavor profile.
• Shredded Cheese (¾ cup): Cheese is another key flavor component, adding richness, saltiness, and that wonderful melted texture. The recipe calls for ¾ cup of shredded cheese, and you have a wide range of options here to customize the flavor:
  • Cheddar Cheese: A classic choice for quiche, cheddar provides a sharp, tangy flavor that pairs beautifully with bacon and eggs. Sharp or medium cheddar works well.
  • Monterey Jack Cheese: Monterey Jack is a mild, creamy cheese that melts beautifully. It provides a smooth, subtle flavor that complements the other ingredients without overpowering them.
  • Gruyere Cheese: For a more sophisticated flavor, Gruyere is an excellent choice. It’s a nutty, slightly sweet cheese that melts beautifully and adds a wonderful depth of flavor.
  • Swiss Cheese: Swiss cheese offers a mild, slightly nutty flavor and melts well, making it another great option.
  • A Blend of Cheeses: Don’t be afraid to experiment with a blend of cheeses! A combination of cheddar and Monterey Jack, or Gruyere and Swiss, can create a more complex and interesting flavor profile. Pre-shredded cheese blends for Mexican or Italian dishes can also be fun to experiment with.
• Fresh Spinach (½ cup, finely chopped): Spinach adds a touch of freshness, color, and nutritional value to the quiches. Make sure to finely chop the spinach so that it distributes evenly throughout the filling and cooks down nicely. If you don’t have fresh spinach, you can use frozen spinach, but make sure to thaw it completely and squeeze out excess moisture before chopping and adding it to the filling. Other vegetables like sautéed mushrooms, bell peppers, or zucchini can also be used in place of or in addition to spinach.
• Green Onion (1, thinly sliced): Green onion adds a mild oniony flavor and a touch of freshness. Thinly slice the green onion, both the white and green parts, and distribute it evenly among the mini quiches. If you don’t have green onion, you can substitute with a shallot, finely diced, or a small amount of finely diced yellow onion, sautéed until softened.

Step-by-Step Instructions for Perfect Mini Quiches

Making these Mini Quiches is easier than you might think! Follow these detailed instructions for perfectly baked, delicious results every time.

Preparing the Quiche Crust (If Homemade)

If you’re using store-bought crust, you can skip ahead to the “Preparing the Filling and Baking” section. However, if you’re making your own crust, here’s how:

1. Prepare Your Homemade Pie Crust: Follow your favorite homemade pie crust recipe. Ensure you chill the dough according to the recipe instructions. Chilling is crucial for developing gluten and ensuring a flaky crust.
2. Roll Out the Pastry: Lightly flour your work surface. For easier handling and cleanup, roll the pastry out on a piece of parchment paper. This also helps prevent sticking. Roll the pastry out to about ⅛-inch thickness. You want it thin enough to be tender but sturdy enough to hold the filling.
3. Cut Out Crust Circles: Use a 3.8-4 inch round cookie cutter to cut out circles from the rolled pastry. These are the perfect size for standard muffin tins. If you don’t have a cookie cutter, you can use a bowl or lid of a similar diameter as a guide and cut around it with a knife.
4. Place Crust Circles in Muffin Cups: Gently place each pastry circle into a muffin cup. Press the pastry into the bottom and up the sides of the muffin cup, ensuring it fits snugly. You want to create a nice cup shape that will hold the filling. Don’t worry about making them perfectly uniform; a slightly rustic look is charming.
5. Re-roll and Repeat: Gather the pastry scraps, re-roll them, and cut out more circles until you have 10-12 crusts. You should be able to get around 10-12 circles from one batch of homemade pie crust or two store-bought crust rolls.
6. Chill the Crusts: Cover the muffin tin with plastic wrap and refrigerate for at least 1 hour, or even overnight, for best results. Chilling the crusts is essential! It allows the gluten to relax, which prevents shrinkage during baking, and it firms up the butter, which contributes to a flakier crust. If you’re short on time, even 30 minutes of chilling will help.

Preparing the Filling and Baking

Now for the fun part – creating the delicious filling and baking these mini quiches to golden perfection!

1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). Ensuring your oven is properly preheated is crucial for even baking and a perfectly set quiche.
2. Cook the Bacon: In a medium skillet over medium heat, cook the chopped bacon until crisp. Stir occasionally to ensure even cooking and prevent burning. As the bacon cooks, it will render its fat.
3. Drain Bacon: Once the bacon is crisp, remove it from the skillet using a slotted spoon and place it on a paper towel-lined plate to drain excess fat. Set the cooked bacon aside to cool slightly. Draining the bacon is important to prevent the quiches from becoming greasy.
4. Whisk Egg Mixture: In a medium bowl, whisk together the eggs, evaporated milk (or half and half), salt, pepper, and dried parsley. Whisk until the mixture is well combined and slightly frothy. Don’t over-whisk, as this can incorporate too much air and make the quiches puffy rather than creamy.
5. Assemble Mini Quiches: Divide the cooked bacon, shredded cheese, finely chopped spinach, and sliced green onion evenly among the prepared quiche crusts in the muffin tin. Distribute the ingredients uniformly so that each quiche has a good balance of flavors.
6. Fill with Egg Mixture: Carefully pour the egg mixture into each quiche crust, filling nearly to the top but leaving about ¼ to ½ inch of space at the top. This space is important to allow for expansion during baking and prevent the filling from overflowing. If you have extra egg mixture after filling all the crusts, you can bake it in a lightly greased muffin cup without a crust to make crustless mini quiches.
7. Bake: Bake in the preheated oven for 20 minutes, or until the eggs are set all the way through. The quiches are done when the filling is no longer jiggly in the center and the edges are lightly golden brown. You can also insert a toothpick into the center of a quiche; if it comes out clean, the quiche is done.
8. Cool Slightly: Allow the mini quiches to cool in the muffin pan for 10-15 minutes before removing them to serve. This cooling time allows the filling to set further and makes them easier to handle. If you try to remove them too soon, they might be too delicate and could break apart.
9. Serve and Enjoy: Carefully remove the mini quiches from the muffin tin. They are now ready to be served and enjoyed!

Nutritional Information for Mini Quiches

Understanding the nutritional content can help you make informed choices about incorporating these mini quiches into your diet.

• Servings: 12 mini quiches (per recipe)
• Calories Per Serving: Approximately 128 calories (per mini quiche)

Please Note: This calorie count is an estimate and can vary depending on the specific ingredients used (e.g., type of cheese, fat content of dairy) and the size of your servings. For more precise nutritional information, you can use online nutritional calculators and input the exact brands and quantities of ingredients you use.

These mini quiches offer a balanced combination of protein from the eggs and bacon, healthy fats from the dairy and cheese, and some vitamins and minerals from the spinach. They are a relatively calorie-controlled and satisfying option for breakfast, brunch, or appetizers.

Preparation Time Breakdown

Time management is key, especially when you’re preparing meals. Here’s a breakdown of the preparation and cooking times for this Mini Quiche recipe:

• Prep Time: 20 minutes (This includes preparing the crust – if using store-bought, this time is significantly reduced – chopping ingredients, and whisking the filling)
• Cook Time: 20 minutes (Baking time in the oven)
• Total Time: 40 minutes (From start to finish, including active prep and baking time)

Make-Ahead Tip: One of the greatest advantages of these mini quiches is that they are perfect for making ahead of time. You can prepare the crusts and the filling separately and assemble and bake them later. They also reheat beautifully, making them ideal for meal prepping breakfasts or appetizers for a party.

How to Serve Mini Quiches

These versatile mini quiches can be served in a variety of ways, making them perfect for any occasion.

• Breakfast or Brunch:
  • Serve warm with a side of fresh fruit salad or yogurt for a complete and balanced breakfast.
  • Pair them with a light green salad and a mimosa for a delightful brunch spread.
  • Set out a platter of mini quiches alongside other breakfast favorites like pancakes, waffles, and bacon for a buffet-style brunch.
• Appetizers:
  • Serve them warm or at room temperature as elegant appetizers for parties, holidays, or gatherings.
  • Arrange them attractively on a platter garnished with fresh herbs like parsley or chives.
  • Offer a dipping sauce on the side, such as a creamy Dijon mustard sauce or a spicy sriracha mayo, for an extra flavor dimension.
• Grab-and-Go Meal:
  • Allow them to cool completely and store them in airtight containers in the refrigerator for a convenient grab-and-go breakfast or lunch during the week.
  • Reheat them briefly in the microwave or oven for a warm and satisfying meal anytime.
• Picnics and Potlucks:
  • Mini quiches are portable and travel well, making them ideal for picnics, potlucks, and outdoor gatherings.
  • Pack them in a container and serve them at room temperature. They are delicious even when not served hot.

Additional Tips for Mini Quiche Perfection

Elevate your mini quiche game with these expert tips and tricks:

1. Blind Bake the Crust (Optional but Recommended for Extra Crispness): For an extra crispy crust, you can blind bake the crusts before adding the filling. Line the crusts with parchment paper or foil, fill with pie weights or dried beans, and bake at 350°F (175°C) for 10 minutes. Remove the weights and parchment and bake for another 5 minutes until lightly golden. This pre-baking step helps prevent a soggy bottom crust, especially if your filling is very moist.
2. Don’t Overfill the Muffin Cups: Resist the urge to overfill the muffin cups with egg mixture. Leaving a little space at the top prevents overflow during baking and ensures the quiches bake evenly. Overfilling can also make them harder to remove from the muffin tin.
3. Customize Your Fillings: Get creative with your fillings! Experiment with different cheeses, vegetables, meats, and herbs to create endless flavor combinations. Consider:
   • Vegetarian: Use sautéed mushrooms, roasted vegetables (like bell peppers, zucchini, or asparagus), caramelized onions, sun-dried tomatoes, or artichoke hearts.
   • Mediterranean: Add feta cheese, Kalamata olives, sun-dried tomatoes, and spinach.
   • Lorraine: Classic Lorraine quiche features Gruyere cheese and bacon (or ham).
   • Spicy: Add diced jalapeños, pepper jack cheese, or a pinch of red pepper flakes for a kick.
4. Use Quality Ingredients: The quality of your ingredients directly impacts the flavor of your mini quiches. Use good quality bacon, fresh eggs, and flavorful cheese for the best results. If using store-bought crust, choose a reputable brand.
5. Reheat Mini Quiches Properly: To reheat leftover mini quiches, preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through. You can also reheat them in the microwave for about 30-60 seconds per quiche, but they may not be as crispy. For best results, oven reheating is recommended.

Frequently Asked Questions About Mini Quiches (FAQ)

Got questions? We’ve got answers! Here are some common questions about making mini quiches:

Q1: Can I make mini quiches ahead of time?
A: Absolutely! Mini quiches are fantastic for making ahead. You can bake them completely, let them cool, and then store them in airtight containers in the refrigerator for up to 3-4 days. They are also freezer-friendly; see the next question for freezing instructions.

Q2: Can I freeze mini quiches?
A: Yes, mini quiches freeze beautifully! Let them cool completely after baking. Then, individually wrap each quiche in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2-3 months. To reheat from frozen, bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through. You can also thaw them overnight in the refrigerator before reheating for a slightly shorter reheating time.

Q3: Can I use different types of milk or cream?
A: Yes, you can customize the dairy component. This recipe calls for evaporated milk or half and half, but you can also use whole milk for a lighter quiche (it will be less creamy) or heavy cream for a richer, more decadent quiche. For a dairy-free option, you could try using unsweetened almond milk or coconut milk, but the texture and flavor will be slightly different.

Q4: What if I don’t have a muffin tin? Can I make one large quiche instead?
A: While this recipe is specifically for mini quiches, you could adapt the filling to make one large quiche in a 9-inch pie dish. You’ll need to increase the baking time significantly, likely to around 35-45 minutes, or until the center is set. However, mini quiches are much quicker to bake and perfect for portion control and individual servings.

Q5: My quiche crusts are shrinking during baking. What am I doing wrong?
A: Crust shrinkage is often due to gluten development and butter melting too quickly. Make sure you chill your crusts thoroughly before baking (at least 1 hour, preferably longer). Chilling relaxes the gluten and firms up the butter. Also, avoid overworking the dough when making homemade crust. Blind baking the crust can also help prevent shrinkage.

This Mini Quiche recipe is more than just a recipe; it’s an invitation to create delicious, versatile, and crowd-pleasing bites that are perfect for any time of day. From the flaky crust to the creamy, savory filling, every element is designed to create a truly delightful culinary experience. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of mini quiche magic! They are guaranteed to become a family favorite and a recipe you’ll reach for time and time again.

Print