Mini Quiche (Any Flavor!)

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.

Course Breakfast

Cuisine American

Prep Time 2 30

Cook Time 25

Total Time 3

Servings mini quiches

Calories 53kcal

Author FoodFaithFitness

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

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.
Preheat the oven to 375°F and grease a 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.
Distribute the refrigerated egg mixture into each crust, add your chosen fillings, and top with cheese.
Bake for 25 minutes until the quiches are set and the edges are golden. Let cool before serving.
Store leftovers in the refrigerator for up to 4 days. Reheat and enjoy as a quick breakfast or snack.
DEVOUR!

Nutrition