Make ’em fun-sized! Turn your favorite fluffed-egg morning meal and reduce them in everything but taste. They’re Mini Quiches and they make the perfect easy-to-serve breakfast or appetizer.
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I’ve heard some say “bigger is better.” I’ve also heard the words “newer is better,” but I have to disagree. When it comes to food, “smaller is better.”
It’s true when it comes to Halloween candy (those little chocolate bars really ARE more fun!) and it comes to hors d’oeuvres such as these quiches. Can I explain why? Maybe it’s because it makes me feel like a giant whenever I pop a whole “pie” in my mouth in one go. Or maybe, with this recipe, I’m able to pack in all the flavor of my favorite ingredients in one bite.
Whatever the reason, knowing how to make fun dishes, whether for breakfast or for your upcoming dinner party is a valuable arrow to have in your culinary quiver. I even think these mini quiches are more fun to make! So let’s not deprive ourselves of any more fun—into the kitchen we go!
Are These Mini Quiches Healthy?
Whether these quiches are healthy comes down to what you decide to fill them with. Aside from the veggies and cheese, these quiches contain eggs, which provide you with protein and other essential nutrients. They contain dietary cholesterol but this doesn’t really impact blood cholesterol, which is a greater concern. If you want a homemade (read: healthy) pie crust, I have a recipe for a Keto Almond-Flour Crust here. Otherwise, examine the ingredients of any you buy at the store to ensure it’s not full of stuff you’d rather not have in your diet. Which diets this recipe is suitable for will depend on the crust you use, as well as the cheese, veggies, and meats.
Which Fillings do You Recommend?
Treat these mini quiches like you would an omelet. When you reach for an ingredient, ask yourself, Would I add this to an omelet? If so, it should work in these quiches. Look at diced vegetables (bell peppers, onions, spinach, tomatoes, mushrooms) for nutritious fillers. If meat isn’t a concern, add cooked bacon, ham, or sausage. You can also influence the taste with herbs, such as parsley, chives, or basil. As for cheese, I would lean towards cheddar, feta, or goat cheese.
INGREDIENTS
- 1 unbaked pie crust (homemade or store-bought)
- 2 large eggs
- 1/4 cup whole milk
- 1/4 cup heavy cream
- 3/4 cup assorted fillings (I used diced carrots, peppers and zucchini)
- 1/2 cup shredded cheese (I used crumbled feta)
- Pinch of salt and pepper
INSTRUCTIONS
Prepare Dough
Ensure your pie dough is chilled and ready for use to create the perfect crust base.
Mix Filling
Combine eggs, dairy, and seasoning, then chill the mixture to develop the flavors.
Prep Pans
Grease your mini muffin pans and preheat the oven for a seamless baking experience.
Shape Crusts
Roll and cut the dough into rounds, fitting them into the pans to form mini crusts.
Assemble Quiches
Fill each crust with the egg mixture, add-ins, and cheese, ready for baking.
Bake & Cool
Bake until set, then cool slightly for easy removal from the pans.
Top
Sprinkle the finished quiches with your favorite herbs.
Devour!
FAQs & Tips
Let your quiches cool completely (alliteration!) then put them in an airtight container. They will keep in the fridge for up to four days. To reheat them, use the oven or microwave until heated through. You can also freeze the quiches. I wrap each one individually in plastic or aluminum foil then put them in an airtight container in the freezer. They typically last for three months. Before reheating, let them thaw in the fridge overnight.
If your quiches are coming out of the oven in liquid form, here are a few things you can try. First, you may want to blind-bake your crust, by lining the tin with empty crust shells, then putting parchment paper in them. Fill them with rice to act as weight so that the crusts keep their shape. Then bake for 10–12 minutes until slightly golden. If your quiches are saturated, it’s usually because of the added ingredients. You’ve perhaps overstuffed them with veggies and meat that contain a lot of water. You should try either cooking them beforehand or dabbing them with paper towel to remove the excess moisture.
As a matter of fact, I do. I’ve made mini quiches before but wanted to experiment with a trend that was taking over the culinary world: savory oatmeal. (Did you miss this trend? Don’t feel bad; I can’t say it lasted very long.) In any case, I wanted to apply it to something and landed on Egg Muffins, which are very similar to Mini Quiches. The reason I really like this recipe is that I always felt like I had to compromise the nutrition of my quiches (and egg muffins) because of the crust. I mean, it’s hard to make one that’s good for you. That concern was put to rest by using oatmeal. If you’re looking for a healthy way to start your day, these Mini Quiches made with oatmeal crust is the way to go.
Serving Suggestions
If you’re serving these mini quiches as an appetizer, you may be looking for something else to join them on that silver platter then eaten on paper plates (that’s how it is at my parties, anyways). One finger food I love is these Air-Fryer Egg Rolls —easy to make, cooks in no time, thanks to the air fryer. I’ll also suggest these Sweet Potato Tater Tots—they’re a great after-school snack, as well as a handy hors d’oeuvre. For my last suggestion, let’s get the air fryer back out for these Air-Fryer Buffalo Chicken Wings—saucy and meaty down to the bone.
Mini Quiche (Any Flavor!)
Ingredients
- 1 unbaked pie crusts homemade or store-bought
- 2 large eggs
- 1/4 cup whole milk
- 1/4 cup heavy cream
- 1/2 cup assorted fillings e.g., I used diced vegetables, adding diced ham or bacon works great
- 1/4 cup shredded or crumbled cheese e.g., cheddar or feta
- Pinch of salt and pepper to taste
Instructions
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Prepare the pie dough in advance, allowing it to chill for at least 2 hours before use.
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Whisk together eggs, milk, cream, salt, and pepper until well combined, then refrigerate the mixture.
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Preheat the oven to 375°F and grease a mini muffin pans with nonstick spray.
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Roll out the chilled pie dough and cut into rounds, re-rolling scraps as needed, to fit into the mini muffin pans.
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Press dough rounds into the muffin pans, forming the crust for the mini quiches.
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Distribute the refrigerated egg mixture into each crust, add your chosen fillings, and top with cheese.
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Bake for 25 minutes until the quiches are set and the edges are golden. Let cool before serving.
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Store leftovers in the refrigerator for up to 4 days. Reheat and enjoy as a quick breakfast or snack.
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DEVOUR!
Nutrition
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