This Mini Quiche recipe is perfect for prepping ahead for a grab-and-go breakfast, to have as part of a breakfast or brunch spread, or as an appetizer at the holidays! They're super easy to make, and you can easily change their flavor with a few simple twists.
Roll the pastry out on a floured surface (I like to do this on a piece of parchment paper) and use a 3.8-4" round cookie cutter to cut circles. Place each circle into one muffin cup and press it in to fit into the bottom and up the sides.
Repeat until you have 10-12 quiche crusts -- re-rolling the pastry as needed.
Cover with plastic wrap and refrigerate at least 1 hour for best results.
Mini Quiche
Preheat oven to 350 degrees F.
In a medium skillet, cook bacon until crisp. Remove from the fat and drain on a paper towel. Set aside to cool.
In a medium bowl, whisk together eggs, milk or cream, salt, pepper and parsley.
Divide cooked bacon, cheese, spinach and green onion between prepared quiche crusts. Fill with egg mixture nearly to the top (leaving about ¼-½" at the top). If you have extra egg mixture, simply bake a few crustless quiches in a lightly grease muffin cup.
Bake for 20 minutes or until eggs are set all the way through.
Allow to cool in the pan for 10-15 minutes before removing to serve.
Notes
I roll my crust super thin and easily get 12 quiches with this recipe. If yours is a little thicker, you may only get 10.
If you have extra eggs left over, simply grease an extra muffin cup and bake without the crust!
*Prep time includes the time required to make the pie crust—it's simple, I promise!*Mini muffin pan: you can easily make this recipe in a mini muffin pan, using a 2.5" cookie cutter, and get 20-24 mini quiches.Ingredients and Substitutions:
Pie crust: one recipe of my homemade pie crust will yield 10-12 mini quiches (in a regular muffin pan). If you are using store-bought pie crust, I recommend purchasing two rolls since I find them thinner than my homemade crust.
Fillings: you can swap the bacon, cheese, and vegetables for any you prefer! The options are endless.
Storage
Store: Store your Mini Quiches in an airtight container or covered in plastic wrap in the refrigerator for up to 4 days. Allow them to cool to room temperature before putting them in the fridge. If you like, you can reheat them in the microwave briefly or enjoy them cold!
Freeze: You can even freeze them for up to 3 months. To freeze them, flash freeze them until solid, then wrap them in plastic or foil and put them in a Ziploc bag in the freezer. Thaw overnight in the freezer if frozen, then enjoy cold or warm in the oven or in the microwave.