Ingredients
Scale
For the Crust:
- 1 package store-bought pie crust (or homemade)
- 1 tablespoon flour (for rolling out the dough)
For the Filling:
- 4 large eggs
- ½ cup whole milk or heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
Mix-In Options:
Choose your favorite ingredients to customize your mini quiches:
- Meats: ½ cup cooked bacon, diced ham, or crumbled sausage
- Vegetables: ½ cup chopped spinach, bell peppers, mushrooms, or onions
- Cheese: ½ cup shredded cheddar, Swiss, or feta
- Herbs: 1 tablespoon fresh chives, parsley, or thyme
Instructions
Prepare the Crust
- Preheat Oven – Set your oven to 375°F (190°C) and grease a mini muffin tin.
- Roll Out the Dough – Lightly flour a clean surface and roll out the pie crust until it’s about ⅛-inch thick.
- Cut Out Circles – Using a round cookie cutter or a glass, cut circles slightly larger than the muffin tin cups.
- Press into the Tin – Gently press each dough circle into the greased muffin tin, making sure it fits snugly.
Prepare the Filling
- Whisk the Eggs and Milk – In a bowl, whisk together the eggs, milk (or cream), salt, pepper, and nutmeg.
- Add the Mix-Ins – Stir in your chosen meats, veggies, cheese, and herbs.
Assemble the Mini Quiches
- Fill the Crusts – Spoon about 1 tablespoon of the filling mixture into each crust-lined muffin cup.
- Bake – Place in the oven and bake for 25-30 minutes, or until the tops are golden and the filling is set.
- Cool and Serve – Let the quiches cool for about 5 minutes before removing from the pan. Serve warm or at room temperature.
- Prep Time: 15 min.
- Cooling Time: 5 min.
- Cook Time: 25-30 minutes
Nutrition
- Serving Size: 24 mini quiches
- Calories: 80 kcal
- Fat: 6g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g