Description
Delightfully savory and versatile, these Mini Quiches are perfect bite-sized treats for breakfast, brunch, or snack time. Made with flaky pie crust and filled with a creamy egg mixture combined with three different savory fillings—Greek-inspired spinach and feta, classic ham and cheese, and crispy bacon with cheddar—each mini quiche bursts with flavor. Baked to golden perfection in a mini muffin tin, they are easy to serve and sure to please any crowd.
Ingredients
Scale
Pie Crust
- 3 pie crust rounds
Egg Mixture
- 3 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Greek Filling
- 1/2 cup cooked spinach (excess water removed, coarsely chopped)
- 1/4 cup roasted red bell peppers (finely chopped)
- 3 tablespoons feta cheese (crumbled)
- 1 teaspoon fresh dill (minced)
Ham & Cheese Filling
- 1/4 cup ham (diced)
- 1/3 cup Swiss cheese (shredded)
- 1 tablespoon fresh parsley (minced)
Bacon Filling
- 1/4 cup bacon (cooked and crumbled)
- 1/3 cup cheddar cheese (shredded)
- 2 tablespoons green onions (sliced)
Miscellaneous
- Cooking spray
Instructions
- Preheat Oven: Preheat the oven to 375 degrees F. Coat a 24-cup mini muffin tin with cooking spray to prevent sticking.
- Prepare Pie Crust: Unroll the pie crusts on a flat surface. Use a 3-inch cookie cutter to cut out 24 circles evenly from the crusts.
- Line Muffin Cups: Gently press each pie crust circle into the holes of the greased mini muffin tin, ensuring they fit snugly as the quiche shells.
- Mix Egg Filling: In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined and smooth.
- Fill Greek Style Cups: Divide the cooked spinach, roasted red bell peppers, crumbled feta cheese, and minced dill evenly into 8 muffin cups (about one-third of the tin).
- Fill Ham and Cheese Cups: Distribute the diced ham, shredded Swiss cheese, and minced parsley evenly among the next 8 muffin cups.
- Fill Bacon Cups: Divide the cooked and crumbled bacon, shredded cheddar cheese, and sliced green onions among the last 8 muffin cups.
- Add Egg Mixture: Pour the egg and cream mixture carefully into each filled muffin cup, filling each about three-quarters full to allow room for rising.
- Bake Quiches: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops of the quiches are browned and the egg mixture is set.
- Remove and Serve: Use a spatula to gently lift each mini quiche out of the muffin tin. Serve immediately while warm.
Notes
- Ensure excess moisture is removed from the cooked spinach to prevent soggy quiches.
- Pie crusts can be homemade or store-bought for convenience.
- For a vegetarian option, omit the ham and bacon and increase vegetable fillings.
- These mini quiches can be made ahead and reheated in the oven or microwave.
- Use a small spoon or cookie scoop to fill muffin cups evenly for less mess.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Keywords: mini quiche, spinach quiche, ham and cheese, bacon quiche, savory pastry, breakfast bites, mini muffins
