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Mini Quiche

The perfect mini quiche recipe to try at home! Store-bought crust with some eggs and fillings and you have these bite-sized cuties to share with others!
Course Breakfast, Brunch
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 48 servings
Calories

Ingredients

  • 2 frozen pie crusts
  • 6 large eggs
  • 1 cup half-and-half
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup shredded cheddar cheese
  • 6 slices bacon, cooked & crumbled

Instructions

  • Cook bacon: on a fry pan over medium heat, cook bacon until crisp and then remove from pan on paper towel-lined plate. Crumbled when cooled down and set aside. If you aren't cooking bacon, but are using other fillings that need to be cooked, now is the time!
  • Make the egg filling: In a large bowl, add eggs, milk, salt & pepper and whisk until completely combined. Cover and refrigerate until later.
  • Preheat oven to 375°F. Grease two 24-count mini muffin pans with nonstick spray. If you only have 1 mini muffin pan, bake these in batches. Work with 1 pie dough first and while the other stays in the fridge for the next batch of quiche.
  • Cut your pie crust: Take your defrosted but chilled pie dough out of the fridge and onto a floured surface or a piece of parchment paper. Using a rolling pin, roll the pie crust out just a little before you start cutting. Using a 2.5-inch cookie cutter OR a ⅓ cup measuring cup, cut your small circles out and place to the side. You will need to re-roll your pie dough scraps a few times in order to get 24 for each tin. Work quickly through this, as the longer it takes the warmer the dough gets. Your first crust should give you 24 circles. Repeat with your second crust (if you have two pans). If you feel like your pie crust is getting too warm, stick it back in the fridge to chill for a little.
  • Place the dough rounds into the greased 24-count mini muffin pan/pans. Press the dough flat into the bottom of the tins and up the sides.
  • Evenly pour the cold egg filling into each unbaked crust. I used 1 tablespoon of egg per each cup to make sure they were even. Then top evenly with bacon, and finish with a sprinkle of cheese.
  • Bake mini quiches until the center is just about set and edges are lightly browned, about 20-23 minutes. Allow them to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a butter knife or spoon to scoop them out. Serve warm or at room temperature.

Notes

  • Mini quiche always make wonderful leftovers! Cover and stick in the fridge for up to 4 days! 
  • To freeze: cool baked mini quiches completely, and layer them in a freezer-friendly container with parchment paper in between layers. Freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 300°F for 15 minutes or until warmed. You can also microwave them. 
  • If using a 12-count standard muffin pan: Cut the pie dough into 3 or 3.5 inch circles (I use a 1 cup measuring cup for the standard muffin tin). Assemble the same and then bake for a little longer (about 26-29 minutes) until the centers are set and edges are lightly browned.
  • Milk Options: Half-and-half gives you the best taste and creaminess in your quiches. If you would prefer, using milk (whole milk, lower-fat milk, or unflavored non-dairy milk) works as well. I like using oat milk for non-dairy options because it's creamy. 
  • Make this crustless: Spray your mini muffin tin with non-stick spray and pour eggs and fillings in directly. Bake for 15-17 minutes until set. 
  • Add other fillings: Don't like bacon and cheese? Sub these for ANYTHING else! You just need about ¾ cup of fillings so keep that in mind when you are swapping/adding ingredients.