Mini quiches—oh, how they dance on the plate like little savory gems! Whether you’re hosting a garden brunch or sneaking a midnight snack, these bite-sized wonders never disappoint. I remember stumbling upon a flea market, the aroma of fresh herbs and sizzling bacon wafting through the air, which inspired my love for crafting these tiny delights.
Steps
- Prepare the pie dough in advance by chilling it for at least two hours or storing it in the freezer for up to three months. This ensures the dough is ready when you need it and enhances its flakiness.
- Create the egg filling by whisking together eggs, milk, cream, salt, and pepper until well combined. Keep this mixture in the refrigerator to maintain its freshness while you prepare the crusts.
- Preheat your oven to 375°F (191°C) and grease two 24-count mini muffin pans. Roll out the chilled pie dough on a floured surface into a 12-inch circle and cut out rounds using a 2.5-inch cutter, working quickly to prevent the dough from becoming too delicate.
- Press each dough round into the greased mini muffin pan, ensuring it covers the bottom and sides. Pour the chilled egg filling evenly into each crust, filling them nearly to the top.
- Top each mini quiche with your chosen add-ins, such as ham, cheese, or vegetables, and sprinkle with cheese. This method keeps the add-ins from sinking and makes the quiches easier to fill.
- Bake the mini quiches for 25-28 minutes, or until the crust edges are lightly browned and the centers are just set. Let them cool for 5 minutes before removing them from the pan, either serving them warm or at room temperature.
- Store leftover quiches in the refrigerator for up to four days, or freeze them for up to three months. To reheat, bake at 300°F (149°C) until warmed through.
Ingredients
- 2 unbaked flaky pie crusts or all-butter pie crusts
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream or heavy whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup mixed add-ins (such as meats and vegetables)
- 1/2 cup shredded or crumbled cheese (options include feta, goat cheese, white cheddar, Swiss, or gruyere)
FAQ
- Can I make mini quiches without a crust?
- Yes, it’s possible to prepare crustless mini quiches. Simply spray your mini muffin pan with nonstick spray and pour the egg filling directly into the pan. The baking time will be slightly reduced. For a gluten-free option, consider recipes like Crustless Veggie Quiche or Breakfast Egg Muffins.
- What are some popular add-ins for mini quiches?
- You can customize mini quiches with various add-ins such as ham, scallions, spinach, bacon, Swiss cheese, mushrooms, peppers, feta cheese, and more. It’s recommended to place the add-ins on top of the filling rather than mixing them in, to ensure even distribution.
- How can I store and freeze mini quiches?
- Mini quiches can be stored in the refrigerator for up to four days. To freeze, allow them to cool completely, then layer them with parchment paper in a freezer-safe container and freeze for up to three months. When ready to eat, thaw them and heat at 300°F (149°C) for about 15 minutes.
- What is the best milk to use for mini quiches?
- For the best taste, a mix of whole milk and heavy cream is recommended. Alternatively, you can use half-and-half. While all milk types work, using a combination of milk and heavy cream or half-and-half results in a richer flavor.
- Do I need to pre-bake the pie crust for mini quiches?
- No pre-baking is necessary for the mini quiche crusts. Simply fill the unbaked crusts with the egg mixture and bake until the crust is golden and the filling is set.
Tips
- Prepare Pie Dough in Advance: Make your pie dough the night before, as it needs at least 2 hours of chilling time. Alternatively, you can freeze the dough for up to 3 months to have it ready whenever you need it.
- Work Quickly with Dough: When rolling out and cutting the pie dough, work swiftly as it becomes fragile at room temperature. Use a 2.5-inch cookie cutter or a similar-sized measuring cup to make rounds.
- Add Toppings Separately: Instead of mixing add-ins into the egg mixture, sprinkle them on top of each mini quiche. This prevents the ingredients from sinking to the bottom and makes it easier to fill the crusts.
- Freezing and Reheating: To freeze, layer cooled mini quiches between parchment paper in a container. Reheat them directly from frozen at 300°F (149°C) for 15 minutes until warmed.
Equipment
- 24-count Mini Muffin Pan – This is essential for baking the mini quiches in the specified size.
- 2.5-inch Cookie Cutter – Used for cutting the pie dough into the correct size circles for the mini muffin pan.
- Electric Mixer (Handheld or Stand) or Glass Mixing Bowl & Whisk – For preparing the egg filling. If you don’t have an electric mixer, a whisk and mixing bowl will suffice.
