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Mini Quiche (Any Flavor!) Recipe

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4 from 67 reviews

These mini quiches are versatile and perfect for any flavor combination, featuring a flaky pie crust filled with a creamy egg mixture, cheese, and your choice of add-ins. They’re great for gatherings and easy to make ahead with chilled dough and a simple baking process.

Ingredients

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Ingredients

  • 2 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
  • 4 large eggs
  • 1/2 cup whole milk*
  • 1/2 cup heavy cream or heavy whipping cream*
  • 1/4 teaspoon each salt and pepper
  • 3/4 cup add-ins (see recipe note)
  • 1/2 cup shredded or crumbled cheese (see recipe note)

Instructions

  1. Pie crust I like to make sure my pie dough is prepared before I begin mini quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
  2. Prep the egg filling In a large bowl with a handheld or stand mixer fitted with a whisk attachment—or simply using a whisk and mixing bowl—beat/whisk the eggs, whole milk, heavy cream, salt, and pepper together (on high speed if using a mixer) until completely combined, about 1 minute. Cover and refrigerate egg filling until step 6.
  3. Preheat oven Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. (Nonstick spray is best.) If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, fill, and bake then roll out the 2nd pie dough, fill, and bake.
  4. Shape the mini crusts Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial above. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You’ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.
  5. Place dough rounds Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
  6. Fill mini quiches Evenly pour cold egg filling into each unbaked crust. Top evenly with add-ins, then sprinkle each with cheese.
  7. Bake mini quiches Bake mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a spoon to scoop them up. Serve warm or at room temperature.
  8. Storage Mini quiches make great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

Notes

  • Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
  • Nonstick spray is best for greasing the mini muffin pans.
  • Work quickly when shaping the mini crusts, as the dough becomes more delicate at room temperature.
  • If you only have one mini muffin pan, bake in batches.
  • Mini quiches are easy to store and reheat, lasting up to 4 days refrigerated.

Find it online: https://yumfoodusa.com/mini-quiche-any-flavor-recipe/