Mini quiche is quicker and easier than the full-size version. Plus it's fully customizable making it perfect for pleasing the whole family.
Prevent your screen from going dark
Appetizer, Breakfast, Brunch
12-count muffin pan
or store-bought pie crust
(or half milk and half heavy cream)
(I used medium cheddar)
Bacon, cooked and chopped
Sausage, cooked and crumbled
Ham, turkey, chicken, steak: Cooked and diced
Spinach, cooked and chopped
Mushrooms, cleaned and sliced or quartered
Bell peppers, cored and diced
Tomatoes, seeded and diced
Asparagus, cooked and chopped
Prepare the homemade pie crust, if using, a day or a few hours in advance so it has time to chill.
Preheat your oven to 375°F and spray a 12 - count muffin pan with non-stick cooking spray.
Roll out the prepared or store-bought pie crust and use a cookie cutter, round measuring cup, or a sharp knife to cut out circles that are about 3 and ½ - 4" in diameter.
Press the pie crust circles into the prepared muffin pan and keep in the fridge while you prepare the rest of the ingredients.
Prepare your optional add-ins as needed. In a liquid measuring cup whisk together eggs, half-and-half, salt, and pepper.
Add the add-ins into the pie crusts and pour the egg mixture over them. Top with about a tablespoon of shredded cheese.
Bake for 22-25 minutes until set and puffed up. Allow to cool for 5 minutes before serving.
Store leftovers in an airtight container for up to 4 days. See post for freezing instructions.
To make a crustless quiche, add the egg mixture into the muffin pan, top with add-ins and shredded cheese and bake for 15-20 minutes.
Tried this recipe?