Real Recipes From Real Home Cooks ®

impossibly easy mini quiches

Recipe by
Susan Feliciano
Oak Ridge, TN

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.

yield 24 mini quiches
prep time 25 Min
cook time 25 Min
method Bake

Ingredients For impossibly easy mini quiches

  • 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)
  • 3
    eggs, beaten
  • 1 c
  • 1/2 c
    baking mix (like bisquick)
  • 1 tsp
  • 1/2 tsp
    ground black pepper
  • 1/2 tsp
    crushed rosemary

How To Make impossibly easy mini quiches

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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).
  • 5
    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.
  • 6
    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.
  • 7
    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!