Mini quiche is one of the world's most perfect foods. They're fun to make and even more fun to eat! You can fill them with anything you like, and make them with any kind of crust, or go gluten-free. Make them in a muffin tin, or go super adorable with a mini muffin tin! Better than a normal quiche, they're completely portable and require no utensils. Put a few in your pocket and you're ready to go!
Try this easy mini-quiche recipe for your next party, brunch, or lazy Sunday.
Step 1: Make Tiny Crusts
I used my fool-proof pie crust recipe for this version, but I have since moved on to using either filo dough or just adding a bit of flour to the egg mixture. A few layers of filo makes for an awesome crispy crust, but if you just can't get enough pie crust in your day, go for the original!
When using the pie crust recipe, use a biscuit cutter or drinking glass to cut out circles to fit into your mini muffin tins.
When usung filo dough, butter in between each layer, and cut into squares.
Oh an make sure you oil your tins REALLY WELL before lining them with the crusts, ok?
Step 2: Prep Fillings
For these beauties, I chose bacon, scallions, tomatoes, and parmesan. Cook anything that might need it before putting it into the quiche.
The custard filling was made using:
- 3 eggs
- 1 1/2 cups milk or half and half (or blend)
- Salt & pepper
- Pinch of fresh ground nutmeg
Step 3: Fill Tiny Crusts
Place the fillings into the pie crusts in the muffin tins. This makes it easier to make sure for an even distribution, or even do some veg and some non-veg.
Pour the custard over the fillings.
As you can see, my custard flowed over the tops of my crusts. Not a problem at all - just made it so the crusts were sort of embedded into the quiches!
Step 4: Bake
Bake the mini quiches at 375 F (190C) for about 30 minutes, or until set.
Cool on a wire rack, and try not to eat them all before the guests arrive!
I actually love to make these the central food of a Sunday and snack on them for every meal.