Mini quiches are as flavorful as they are easy to make.
This easy recipe makes fluffy mini quiche cups filled with breakfast sausage, veggies, and melty cheese, all baked in a golden, flaky crust.
Flaky, Flavorful & Fully Delicious
- Flavor: Savory fillings and a buttery crust give mini quiches their classic flavor.
- Difficulty: Just fill, bake, and serve. Easy peasy.
- Serving suggestions: Serve for breakfast, as appetizers, as post-workout snacks, and everything in between.
Fabulous Foundations
Eggs: Fresh whole eggs provide the best flavor and bake up extra fluffy. Light cream or half-and-half are the best dairy choices, and oat milk makes the best non-dairy version of quiche.
Meat: Cut up breakfast links and diced ham are super time-savers, but bacon crumbles, leftover ground beef, and bay shrimp are perfect in mini quiches.
Pastry: Buy mini shells, use circles of puff pastry, or make a homemade pie crust dough.
Veggies: Peppers add color and crunch and don’t need to be pre-cooked.
Cheese: Monterey Jack cheese, shredded cheddar, a Mexican blend, feta, or blue cheese crumbles make new quiches every time.
Tasty Twists
Clean out the vegetable crisper and add finely chopped mushrooms, red or green onions, chopped spinach, asparagus, diced tomatoes, sundried tomatoes, chopped olives, jalapenos, or green chiles.
How to Make Mini Quiches
- Divide veggies, meat, and cheese into tart shells (full recipe below).
- Whisk eggs, cream, and seasonings in a small bowl.
- Pour egg batter into each shell and bake until the eggs are set.
- Cool before serving.
Quiche Quick Tips
- Test your eggs for maximum freshness by placing each one in a cup of water. If it sinks and lies flat, it’s fresh; if it stands on one end or floats, it’s not as fresh (but makes for great hard-boiled eggs).
- Any veggie works as long as they’re cut or shredded into small pieces that stay suspended in the batter while the quiches bake.
- Be sure to saute ‘wet’ veggies like mushrooms, spinach, kale, zucchini, and tomatoes before adding them to the egg batter. This concentrates their flavor and cooks out excess liquid.
- Avoid overfilling the tart shells, they will puff up as they bake.
Save, Savor, and Repeat
Keep leftover mini quiche in a single layer in the refrigerator in a covered container for up to 3 days or freeze-wrapped individually in plastic for up to one month.
Thaw frozen mini quiches in the refrigerator overnight and enjoy them chilled or reheat them in the microwave for about 20 seconds.
Other Tasty Brunch Ideas
Have you tried these Mini Quiches? Leave a comment and rating below!
Mini Quiches
Equipment
Ingredients
- 12 unbaked mini tart shells 3 inch size
- ½ cup shredded monterey jack cheese
- ¼ green bell pepper finely diced
- ½ cup diced precooked sausage or ham
- 4 large eggs
- ⅓ cup light cream
- salt and pepper to taste
Instructions
- Preheat the oven to 375℉.
- Place tart shells on a rimmed baking sheet.
- Divide peppers, sausage and cheese evenly between the tart shells.
- In a small bowl, whisk together eggs, cream, and salt & pepper to taste. Pour the egg mixture into each tart shell, being careful not to overfill.
- Bake the quiches for 18 to 20 minutes or until tops are golden and egg is set. Remove from oven and transfer to a cooling rack.
Notes
- Do not overfill mini quiches so they do not spill over when baking.
- Refrigerate mini quiches for up to 3 days.
- Freeze individual portions in plastic wrap, then place in a zippered freezer bag for up to 1 month. Thaw frozen quiche in the refrigerator.
- Reheat mini quiche in a 325˚F oven for about 15 minutes.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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