Description

These Mini Quiches are delightful bite-sized pastries perfect for breakfast, brunch, or a savory snack. Made with flaky pre-made pastry dough filled with a creamy mixture of eggs, heavy cream, cheese, fresh vegetables, and optional cooked proteins, these quiches are flavorful, versatile, and easy to prepare. Baked until golden and puffed, they offer a rich and satisfying combination of textures and tastes in every small, elegant serving.

Ingredients

Scale

Pastry Base

1 package pre-made pastry dough (approximately 14 ounces, pie crusts or puff pastry)

Filling

6 large eggs
1 cup heavy cream
1 cup shredded cheese (cheddar, mozzarella, or a blend)
1 cup fresh vegetables (spinach, bell peppers, or mushrooms)
1 cup cooked protein (optional, shredded chicken or turkey)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder (optional)
1 tablespoon fresh herbs (chopped chives, parsley, or basil)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for even baking of the mini quiches.
Prepare Muffin Tin: Lightly grease the muffin tin cups with cooking spray or butter to prevent the pastry from sticking during baking.
Roll Out Dough: On a lightly floured surface, roll out the pastry dough to about 1/8 inch thickness to make a thin, pliable crust for the quiches.
Cut Dough Circles: Cut the rolled dough into circles slightly larger than the muffin cups (around 4 inches diameter) so they fit well and have excess dough to trim.
Fit Dough into Cups: Press dough circles gently into each muffin tin cup and trim off any excess dough that extends above the edges.
Mix Egg Filling: In a large bowl, whisk together the eggs and heavy cream until the mixture is smooth and slightly frothy, which ensures a creamy texture.
Add Seasonings and Cheese: Stir in the shredded cheese, salt, black pepper, garlic powder (if using), and fresh herbs into the egg mixture to infuse flavor and richness.
Incorporate Vegetables and Protein: Fold in your chosen fresh vegetables and cooked protein evenly into the egg mixture for balanced taste and texture.
Fill Pastry Shells: Pour the egg and filling mixture into the prepared pastry cups, filling each about three-quarters full to allow room for puffing during baking.
Bake the Quiches: Bake in the preheated oven for 20-25 minutes, until the quiches are puffed up and the crust is lightly golden, indicating doneness.
Cool: Let the mini quiches cool in the muffin tin for a few minutes to set before carefully removing them to avoid breaking.
Serve: Serve warm or at room temperature as a delicious appetizer, snack, or part of a brunch spread.

Notes

Feel free to customize the vegetables and proteins based on your preference or what you have on hand.
For a gluten-free version, use gluten-free pastry dough.
If you prefer a vegetarian version, omit the cooked protein and add extra vegetables or tofu.
Make sure not to overfill the pastry cups to avoid spillage during baking.
Letting the quiches cool slightly helps them set and makes them easier to remove from the tin.
These mini quiches can be made ahead and reheated in the oven or microwave.