Description
These mini quiches are portable, customizable, and crowd-pleasing, the perfect make-ahead breakfast or brunch solution.
Ingredients
Scale
- 1 pre-made pie crust
- 4 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar, Swiss, or your choice)
- 1/2 cup diced vegetables (spinach, bell peppers, onions)
- Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
2. Roll out the pie crust and cut into 4-inch circles. Press each into a muffin cup.
3. Whisk together eggs, milk, salt, and pepper until smooth.
4. Divide vegetables and cheese into crusts, then pour egg mixture over top, leaving space.
5. Bake for 20–25 minutes until set and golden.
6. Cool for 5 minutes before serving.
Notes
- Don’t overfill your muffin cups to avoid overflow.
- Sauté watery vegetables (like mushrooms) first to prevent soggy crusts.
- Let the mini quiches cool for 5 minutes before removing from the pan.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini quiche
- Calories: 165
- Sugar: 1g
- Fat: 9g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 8g
Keywords: mini quiches, muffin tin breakfast, brunch recipe, customizable quiche