Real Recipes From Real Home Cooks ®

mini quiches

(1 rating)
Recipe by
Chris Rehkop
Columbia, MO

Great for parties, you can prepare ahead, freeze, and reheat prior to serving.

(1 rating)
yield 12 (2 per person)
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For mini quiches

  • 2
    pillsbury pie crusts
  • 4 lg
  • 1/2 c
    heavy cream
  • 1/4 c
    half & half
  • salt & pepper to taste
  • 1/2 tsp
    dijon mustard
  • FILLING #1:
  • 8 slice
    bacon, cooked & crumbled
  • 1 c
    coarsely chopped fresh baby spinach
  • 1 c
    shredded swiss cheese
  • pinch
    ground nutmeg
  • FILLING #2
  • 2
    green onions with tops, finely diced
  • 1 c
    shredded sharp cheddar cheese
  • 1/2 lb
    breakfast sausage, cooked & crumbled
  • 4
    mushrooms, finely diced

How To Make mini quiches

  • 1
    Preheat oven to 375°F. Lightly coat mini muffin pan cups with nonstick cooking spray. Gently roll out prepared piecrusts on surface lightly dusted with flour. Cut out 2 to 3” rounds from crusts with round cookie cutter or a drinking glass. Gently pat piecrust rounds into wells of mini muffin pans, flute or crimp edges if desired. Divide desired filling ingredients evenly among 24 mini muffin cups. Whisk together eggs, cream, half & half, salt and pepper and Dijon mustard; pour custard mixture over top of filling ingredients. Place jellyroll pan or cookie sheet under mini muffin pans to protect from bubbling over in oven. Place mini muffin pans on middle oven rack; bake for 10 to 15 minutes, or until filling is just set in center. Remove from oven and serve warm.
  • 2
    1. 24 Frozen mini tart shells may be substituted for piecrusts. 2. 1/2 C. Rindless Brie and 1/2 C. shredded Gruyere cheese may be substituted. 3. Pepper Jack, Monterey Jack or other cheese may be substituted.
  • 3
    NOTE: If making a full size quiche, roll out prepared piecrust and fit to your pie dish; roll/flute/crimp edge as desired. Bake for 25 to 35 minutes, or until filling is just set in center.