Mini Quiche (Any Flavor!)

• servings: 48 servings
• total time: 3 hours

Ingredients

2 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*

4 large eggs

1/2 cup whole milk*

1/2 cup heavy cream or heavy whipping cream*

1/4 teaspoon each salt and pepper

3/4 cup add-ins (see recipe note)

1/2 cup shredded or crumbled cheese (see recipe note)

Directions

Pie crust

I like to make sure my pie dough is prepared before I begin mini quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.

Prep the egg filling

In a large bowl with a handheld or stand mixer fitted with a whisk attachment—or simply using a whisk and mixing bowl—beat/whisk the eggs, whole milk, heavy cream, salt, and pepper together (on high speed if using a mixer) until completely combined, about 1 minute. Cover and refrigerate egg filling until step 6.

Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. (Nonstick spray is best.) If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, fill, and bake then roll out the 2nd pie dough, fill, and bake.

Shape the mini crusts

Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial above. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You’ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.

Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.

Evenly pour cold egg filling into each unbaked crust. Top evenly with add-ins, then sprinkle each with cheese.

Bake mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a spoon to scoop them up. Serve warm or at room temperature

Mini quiches make great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

Notes

You need about 3/4 cup add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when adding on top of each quiche. See blog post for my favorite add-ins. No need to pre-cook or sauté add-ins like mushrooms or bell peppers unless you want to.

•Ham, Swiss, & Scallion (pictured): 2/3 cup cooked and cubed ham, 2 Tablespoons chopped scallion, 1/2 cup shredded Swiss cheese.

•Ham, Spinach, & White Cheddar (in video): 2/3 cup cooked and cubed ham, 2-3 Tablespoons finely chopped fresh spinach, 1/2 cup white cheddar cheese.

•Bacon, Spinach, & White Cheddar (pictured): 1/2 cup cooked and crumbled bacon (5-6 slices), 1/4 cup sautéed chopped spinach (I sautéed it in a little leftover bacon grease for 2 minutes), 1/2 cup white cheddar cheese.

•Veggie & Feta: 1/4 cup chopped fresh mushrooms, 1/4 cup chopped fresh bell pepper, 1/4 cup diced tomato, 1/2 cup crumbled feta cheese.

Cheese: Some favorites include feta cheese, goat cheese, white cheddar cheese, Swiss cheese, and gruyere.