Ingredients
- Eggs (large eggs work best)
- Heavy cream or milk for a creamy filling
- Cheddar cheese, feta, or Swiss cheese for flavor
- Fillings: cooked bacon, ham, spinach, mushrooms, peppers, or any favorite veggie
- Pie crust or puff pastry for the crust (optional for crustless versions)
- Salt, pepper, and herbs such as thyme or chives for seasoning
Instructions
- Prepare your crust by rolling out pie crust or puff pastry and cutting into small circles to fit mini muffin tins. Lightly grease the tins.
- In a mixing bowl, whisk together eggs, heavy cream, salt, pepper, and herbs. Stir in grated cheese and fillings like chopped spinach or cooked bacon.
- Pour the egg mixture into the prepared mini muffin tins, filling each about 3/4 full.
- Bake at 375°F (190°C) for 20-25 minutes until the filling is set and golden brown.
- Allow to cool slightly before removing from tins. Serve warm or cold, garnished with fresh herbs if desired.
Notes
- Use a silicone muffin pan for easy removal of mini quiches.
- These can be made ahead and stored in the refrigerator for up to 3 days.
- Reheat in the microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for 10 minutes.
- For a vegan option, substitute eggs with chickpea flour or tofu and use vegan cheeses.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini quiche (about 1/24 of recipe)
- Calories: 85 Kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg