Description
These Mini Quiches are perfect bite-sized savory treats made with a flaky pie crust filled with a creamy mixture of eggs, milk, cheddar cheese, and a medley of colorful vegetables and optional ham. Baked to golden perfection, they make a wonderful appetizer, breakfast option, or snack that’s easy to prepare and serve for any occasion.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust (9-inch)
Filling
- 4 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup chopped bell peppers
- 1/2 cup chopped spinach
- 1/2 cup diced ham (optional)
- Salt and pepper to taste
- 1 teaspoon herbs de Provence
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and grease a muffin tin to prevent sticking.
- Prepare the Pie Crust: Roll out the pre-made pie crust on a flat surface. Use a round cutter or glass to cut rounds sized to fit each muffin cup perfectly.
- Mix the Egg Base: In a mixing bowl, whisk together the eggs, whole milk, salt, pepper, and herbs de Provence until smooth and well combined.
- Add the Fillings: Gently fold in shredded cheddar cheese, chopped bell peppers, chopped spinach, and diced ham if using. Mix until evenly distributed throughout the egg mixture.
- Assemble the Mini Quiches: Place the pie crust rounds into the greased muffin cups, pressing to line each cup. Spoon the filling into each crust-lined cup, filling them about three-quarters full to allow room for puffing.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the mini quiches are golden brown and puffed up in the center.
- Cool and Serve: Remove the mini quiches from the oven and allow them to cool slightly before carefully removing them from the tin. Serve warm or at room temperature.
Notes
- You can substitute the whole milk with half-and-half or heavy cream for a richer filling.
- Feel free to customize the vegetables or omit the ham to make it vegetarian.
- Mini quiches can be made ahead and refrigerated; reheat in the oven before serving.
- Use fresh herbs instead of dried herbs de Provence for a brighter flavor.
- If using frozen spinach, make sure to thoroughly drain it before adding to avoid excess moisture.
