Mini Swiss Quiches

Lynn Dine


Posting another recipe for the Swiss region of ZWT. Found this recipe at cdkitchen online. I love quiches and especially the Swiss quiches. This would be great to make and then freeze leftover quiches for a quick week day breakfast.

pinch tips: Perfect Bacon Every Time



24 mini quiches


15 Min


30 Min




15 ounces pkg. pie crusts, refrigerated
1 1⁄2 cups swiss cheese, shredded
2 tablespoons green onions, sliced
1 tablespoon bacon, cooked and crumbled
2 eggs
1⁄2 cup milk
1⁄4 teaspoon salt
1 dash nutmeg

Directions Step-By-Step

Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375. spray 24 miniature muffin cups with nonstick cooking spray.
Unfold 1 pie crust; peel off top plastic sheet. Press out fold lines. Place crust on cutting board or pastry cloth; peel off remaining plastic sheet. Using a 2-1/2 inch round cookie cutter, cut 12 circles. Repeat with remaining pie crust. Press 1 circle of dough into bottom and up the sides of each sprayed muffin cup.
Place 1 tablespoons cheese in each cup, top each with a few onion slices and crumbled bacon. In a 2-cup measuring cup; combine eggs, milk, salt and nutmeg; beat well with fork. Pour mixture into crusts; filling to within 1/4 inch of top.
Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool slightly. Lift quiches from cups with tip of knife. Serve warm.

About this Recipe

Main Ingredient: Dairy
Regional Style: Eastern European