Mini Quiches

Delightful bite-sized mini quiches filled with rich ingredients, perfect for breakfast, brunch, or as party snacks.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 servings

Course: Appetizer, Breakfast, Brunch

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Crust Ingredients

4 pieces pie crusts (thawed, homemade or from 2 boxes store-bought)

Filling Ingredients

4 pieces eggs
1 cup milk
1/2 teaspoon salt
3 ounces Swiss cheese (grated)
3 slices bacon (fried and crumbled)
2 tablespoons green onion (sliced)
1/4 cup ham (cubed, about 1.5 ounces)
4 cups spinach (wilted, about 3 ounces)
1 tablespoon red bell pepper (cubed)
2 tablespoons white button mushrooms (trimmed and finely chopped, about 1/2 ounce)

Method

Prepare the Crusts

Preheat your oven to 375°F (190°C).
Fit your pie crusts into muffin tins and lightly prick the bottom with a fork.

Assemble the Mini Bacon Quiche

In a bowl, whisk together 1 egg, 1/4 cup milk, a pinch of salt, 1 ounce Swiss cheese, and crumbled bacon.
Fill each crust with the mixture.

Assemble the Mini Ham and Cheese Quiche

Mix 1 egg, 1/4 cup milk, salt, 1 ounce Swiss cheese, and cubed ham.
Spoon the ham mixture into the crusts.

Assemble the Mini Spinach Quiche

Combine 1 egg, 1/4 cup milk, salt, 1 ounce Swiss cheese, and wilted spinach.
Pour the spinach mix into the crusts.

Assemble the Mini Mushroom Quiche

Whisk 1 egg, 1/4 cup milk, salt, Swiss cheese, and chopped mushrooms.
Fill up the remaining crusts.

Finish and Bake the Mini Quiche

Bake for 20-25 minutes until quiches are puffed and golden brown.
Let them cool slightly before serving.

Notes

Serve these bite-sized delights warm, garnished with fresh herbs. They pair perfectly with a light salad or a fresh fruit platter. Store in an airtight container in the fridge for 3-4 days or freeze for 2 months.