Impossibly Easy Mini Quiches

Susan Feliciano


I made these for a retirement reception for a friend at work. Much easier than trying to slice and serve traditional quiche.
When working with mini muffin pans, be sure to dice/mince ingredients very fine, so they fill the little wells properly. Also, make certain the wells are well-greased. I have one pan that is non-stick but I grease it anyway. I have a darker pan too, and sometimes quiches stick in that one. Letting them cool before removing is key to getting them out whole.
These went over very well. I think the rosemary adds a nice flavor boost.

pinch tips: How to Cook Scrambled Eggs




24 mini quiches


25 Min


25 Min




2 c
broccoli and cauliflower florets
1 1/2 Tbsp
dehydrated onion flakes
2-3 Tbsp
finely diced bell pepper
3 Tbsp
finely chopped celery *or* 1 tsp celery salt (omit salt if you use this)
2/3 c
shredded cheese (more or less)
eggs, beaten
1 c
1/2 c
baking mix (like bisquick)
1 tsp
1/2 tsp
ground black pepper
1/2 tsp
crushed rosemary

Directions Step-By-Step

Place broccoli, cauliflower, dried onion flakes, and chopped celery (if used) in a saucepan and just barely cover with water. Bring to a boil and cook until vegetables are tender, about 6 minutes. Drain well in a fine strainer and chop all the vegetables very fine. Mix in the bell pepper.
Preheat oven to 400°F. Grease well 2 mini-muffin pans (24 wells). Place a rounded teaspoon or so of the cooked chopped vegetables in each well. Chop the shredded cheese just a bit to make smaller pieces, and place about a teaspoon on top of the vegetables in each well. Do not press down.
Beat the eggs and milk with the seasonings, including the celery salt if you did not use fresh celery. Do not use both salts - 1 teaspoon of either is enough. Stir in the baking mix and beat until very smooth. You could use a blender for this step, but I prefer using a wire whisk.
Ladle a small amount of the liquid into each muffin well, allowing it to settle, and filling each well not quite to the rim. You may not use all the liquid; save it for use in the "leftover" serving (see below in step 7).
Bake the mini quiches at 400°F for 22 to 25 minutes. Cool in the pans at least 10 minutes. Then carefully run a thin bladed knife around each one, loosening the sides. If they are still too hot, they will stick.
Allow the mini quiches to rest another 5 minutes, then carefully remove from the pans. Cool them on a rack. I like to place them upside down to cool. May be served at room temperature, or refrigerated.
What to do with the leftover batter? I took a 6-inch ramekin, greased it well, and placed some chopped ham and shredded cheese in the bottom. I poured the remaining batter over, and baked it at the same time as the mini quiches. It took 30-35 minutes to be done. Waste not, want not!

About this Recipe

Main Ingredient: Eggs
Regional Style: French
Dietary Needs: Vegetarian, Diabetic, Low Carb
Other Tag: Quick & Easy