Mini Quiche (Any Flavor!) (Print Version)
# Ingredients:
→ Crust
01 -
2 unbaked Flaky Pie Crusts (homemade or store-bought)
→ Egg Filling
02 -
4 large eggs
03 -
1/2 cup whole milk
04 -
1/2 cup heavy cream or heavy whipping cream
05 -
1/4 teaspoon salt
06 -
1/4 teaspoon black pepper
→ Mix-ins
07 -
3/4 cup of your favorite add-ins (vegetables, meats, herbs, etc.)
08 -
1/2 cup shredded or crumbled cheese (cheddar, gruyere, feta, goat cheese, etc.)
# Instructions:
01 -
Make your pie dough the night before since it needs to chill in the refrigerator for at least 2 hours before using. You can use homemade or store-bought dough, just make sure you have enough for two crusts.
02 -
In a large bowl, beat the eggs, whole milk, heavy cream, salt, and pepper together until completely combined, about 1 minute. Either use a mixer with a whisk attachment or whisk by hand. Cover and refrigerate this egg mixture until you're ready to fill the crusts.
03 -
Preheat your oven to 375°F (191°C). Thoroughly grease two 24-count mini muffin pans with nonstick spray. If you only have one pan, you'll need to bake in batches.
04 -
Working with one chilled pie dough at a time, place it on a floured surface and roll into a large 12-inch circle. Use a 2.5-inch cookie cutter to cut rounds from the dough. You'll need to re-roll the scraps a few times. Work quickly since the dough becomes more delicate as it warms up. You should get about 24 rounds per pie crust.
05 -
Place each dough round into a cavity of your greased mini muffin pan. Gently press the dough flat against the bottom and up the sides of each cup to form little crusts.
06 -
Pour the cold egg filling evenly into each unbaked mini crust. Top each with your chosen add-ins, then sprinkle with cheese.
07 -
Bake the mini quiches until the centers are just set and the edges are lightly browned, about 25-28 minutes.
08 -
Let the quiches cool for 5 minutes before removing from the pan. If well-greased, they should pop right out using a spoon to scoop them. Serve warm or at room temperature.
# Notes:
01 -
You can customize these mini quiches with virtually any combination of vegetables, meats, and cheeses.
02 -
For a standard 12-count muffin pan, cut the dough into 3.5-inch circles and bake for 27-30 minutes. This will yield about 16 quiches.
03 -
For a crustless version, simply spray your muffin pan with nonstick spray and pour the filling directly in. Bake mini quiches for 16-19 minutes.
04 -
Leftover quiches can be stored covered in the refrigerator for up to 4 days.