Make ’em fun-sized! You won’t be able to stop at just one Mini Quiche. It’s the perfect easy-to-serve breakfast or appetizer.
There’s something about bite-size foods that I just can’t resist. I have always had a tendency to snack on foods instead of eating a full sit-down meal, but I also like the variety from eating finger foods. Not only are you getting a delicious taste in a few bites, but you’re also able to try different things without getting too full. It’s almost like a mini tasting menu. That’s part of the reason that I love to try different bite-size recipes. That way, I’ll have my own assortment of foods to sample from. Let’s face it, appetizers are a great way to pack a punch of flavor in every mouthful.
As for mini quiches, they’re a total crowd-pleaser that are both classy and humble. When I’m hosting a brunch or a cocktail party, mini quiches are always part of the spread. With this hors d’oeuvre, I’m able to pack in all the flavor of my favorite ingredients in one bite. With a crispy, golden crust and a fluffy egg filling, mini quiches can be customized with tons of ingredients. The possibilities are as limitless as your imagination!
Is This Mini Quiche Recipe Healthy?
To improve the health benefits of this meal, I recommend focusing on the base first. If you want a healthy pie crust, baking one yourself will allow you to control the calories and fat content. Eggs are the main component here. They’re a complete protein and a good source of vitamins A, D, B12, and folate. This recipe calls for whole milk and heavy cream. The two are key to having a rich, flavorful quiche, although they’re high in saturated fat. You can swap in a milk alternative or lower-fat version. Both options may change the flavor of your quiche. As for the filling, ham is a processed meat that is high in sodium. Look for lower-sodium versions, if you’re concerned about salt. Since this recipe is so easy to customize, you can choose veggies as a filling if you’d like to boost the health benefits.
A Medley Of Fillings
When I start thinking about what to fill my mini quiches with, I realize that the flavor combinations are pretty similar to omelet fillings. So the next time you wonder what kind of quiche to make, think of an omelet first! I like to make veggie and cheese combinations by dicing bell peppers, onions, spinach, and mushrooms. Although ham and cheese quiche is a classic, I like to swap out ham for chopped bacon or crumbled sausage. You can also use all the meats and create a meat-lovers mini quiche! You can also influence the taste with herbs, such as parsley, chives, or basil. One of my husband’s favorite mini quiches is a spicy Mexican version. For that recipe, I include chopped jalapeños, taco seasoning, and Pepper Jack cheese. If I’m at a loss for ideas, I take a look through my grocery store and see what kinds of store-bought mini quiches there are. That way, I can make my own version!
How Do I Store Leftovers?
Let your quiches cool completely. Then, put them in an airtight container. They will keep in the fridge for up to 4 days. To reheat them, bake them at 375°F for about 10 minutes. Leftovers can also be microwaved for 2 minutes. You can also freeze the mini quiches for longer storage. I wrap each one individually in plastic or aluminum foil. They should last in an airtight container in the freezer for up to 3 months. Before reheating, let them thaw in the fridge overnight.
Serving Suggestions
If you’re serving these mini quiches as an appetizer, you may be looking for more ideas to offer. While these mini quiches are in the oven, I love to whip out the air fryer for the rest of my appetizers. One finger food I love is these Crispy Air Fryer Egg Rolls. They’re easy to make and cook in no time. After those are done, it’s time for Air-Fryer Buffalo Chicken Wings. They’re saucy and meaty, all the way down to the bone!
For some other options, I love having mini quiches along with some fruit appetizers or salads. One of my favorite quick and easy breakfasts is a few mini quiches alongside a Yogurt Parfait. They’re refreshing together and give me a ton of energy for the day. You can also enjoy mini quiches for brunch with a Strawberry-Walnut Salad.
Ingredients
- 1 unbaked pie crust homemade or store-bought
- 2 large eggs
- 1/4 cup whole milk
- 1/4 cup heavy cream
- Pinch of salt and pepper to taste
- 1/2 cup ham diced
- 1/4 cup shredded cheese cheddar or mozzarella
Instructions
- Prepare the pie dough in advance, allowing it to chill for at least 2 hours before use.
- Whisk together eggs, milk, cream, salt, and pepper until well combined. Then, refrigerate the mixture while you prepare the pans.
- Preheat the oven to 375°F and grease mini muffin pans with nonstick spray.
- Roll out the chilled pie dough and cut into rounds, re-rolling scraps as needed, to fit into the mini muffin pans.
- Press dough rounds into the muffin pans, forming the crust for the mini quiches.
- Combine the refrigerated egg mixture with ham and cheese. Distribute the filling into each crust.
- Bake for 25 minutes, or until the quiches are set and the edges are golden. Let cool before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment