Description

Delicious Mini Quiches are a great way to enjoy a light, savory treat without the need for meat. These bite-sized quiches are just as flavorful and versatile, packed with cheese, vegetables, and herbs. They’re perfect for any occasion, from brunch to parties, and can easily be customized to suit your preferences.

Ingredients

For the crust:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/4 cup unsalted butter, cold and cut into cubes

2–3 tablespoons ice water

For the filling:

4 large eggs

1/2 cup heavy cream (or milk for a lighter version)

1/2 cup shredded cheese (cheddar, Swiss, or a mix)

1/4 cup cooked spinach (or other veggies like mushrooms, bell peppers, or zucchini)

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dried herbs (thyme, rosemary, or basil)

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Instructions

Preheat the oven to 375°F (190°C) and grease a mini muffin tin with cooking spray or butter.
In a food processor or large bowl, combine the flour and salt. Add the cold butter and pulse or cut it in with a pastry cutter until the mixture resembles coarse crumbs.
Slowly add 1 tablespoon of ice water at a time, pulsing or mixing until the dough comes together. The dough should hold together when pressed.
Turn the dough out onto a floured surface and gently knead it until smooth. Divide the dough into small portions and press each into the bottom of each mini muffin tin cup, forming a crust that comes slightly up the sides.
Place the tin in the fridge to chill while you prepare the filling.
In a mixing bowl, whisk together the eggs, heavy cream (or milk), salt, pepper, and dried herbs until well combined.
Add the shredded cheese and any optional vegetables (spinach, mushrooms, bell peppers, or zucchini) and stir to distribute evenly.
Remove the chilled crusts from the fridge and carefully pour the filling into each crust, filling each cup almost to the top.
Bake the mini quiches for 15-20 minutes, or until the edges of the crust are golden and the filling is set. You can check doneness by inserting a toothpick into the center of one quiche—if it comes out clean, they’re done.
Once done, let the mini quiches cool slightly in the tin before transferring them to a wire rack to cool completely.

Notes

Add sautéed mushrooms, spinach, or bell peppers for a veggie-packed filling.

Try using different types of cheese, such as feta, goat cheese, or mozzarella, for a unique flavor.

Add a little garlic or onion powder for extra flavor in the filling.

Use fresh herbs like parsley, basil, or chives for a fresh, herbaceous touch.

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Category: Appetizer
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 mini quiche
Calories: Varies depending on ingredients used
Sugar: Varies
Sodium: Varies
Fat: Varies depending on butter and cream used
Saturated Fat: Varies
Unsaturated Fat: Varies
Trans Fat: 0g
Carbohydrates: Varies
Fiber: Varies
Protein: Varies
Cholesterol: Varies depending on eggs and cream used