Indulge in the delightful world of Mini Quiches, a culinary symphony of flavors and textures. These bite-sized delights are perfect for any occasion, from brunch gatherings to potluck parties, or simply as a satisfying snack. With a variety of fillings to choose from, including classic bacon and cheese, savory spinach and feta, and hearty sausage and kale, these mini quiches offer a taste sensation for every palate. Baked in muffin tins for individual serving perfection, they're not only delicious but also visually appealing. From basic to more adventurous variations, this collection of recipes caters to all skill levels, ensuring everyone can enjoy these delectable treats. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
MINI QUICHE
Provided by Patricia Heaton
Categories main-dish
Time 55m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium skillet over medium-low heat until it shimmers. Add the onion and a pinch of salt and cook, stirring occasionally, until very soft and golden, about 15 minutes. Set aside.
- Preheat the oven to 375 degrees F. Spray a nonstick 24-cup mini muffin tin with cooking spray.
- Meanwhile, unroll the pie crusts and use a 2 1/2-inch round cutter to cut out 24 rounds (12 rounds from each crust). Fit the rounds in the cups of the prepared muffin tin, pushing the bottoms down and pleating the sides slightly.
- Whisk the half-and-half, egg and egg yolk, cayenne and some salt and pepper together in a medium bowl until very well combined. Stir in the chives and transfer to a liquid measuring cup. Divide the onions and ham evenly among the 24 dough-lined muffin cups. Divide the half-and-half mixture evenly among the cups.
- Bake until the quiches are puffed and golden, about 20 minutes. Let the quiches cool in the muffin tin about 5 minutes, then remove to a wire rack. Serve slightly warm or at room temperature.
MINI SAUSAGE QUICHES
These bite-sized quiches are loaded with sausage and cheese-and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch or potluck gathering. -Jan Mead, Milford, Connecticut
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 45m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large skillet, brown sausage and onion over medium heat until meat is no longer pink, 4-5 minutes, breaking sausage into crumbles; drain. Stir in chives. , On a lightly floured surface, unroll crescent dough into a long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottoms and up the sides of greased miniature muffin cups. , Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoons over sausage mixture in each cup. Sprinkle with paprika. , Bake at 375° until a knife inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. If desired, sprinkle with additional minced chives. Serve warm.
Nutrition Facts : Calories 66 calories, Fat 5g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
MINI MUFFIN QUICHE
Quick, easy, delicious crustless quiches in a fun single serving size! This original recipe was shared with me by a friend, I love how adaptable, frugal, and healthy this recipe is. My kids love having their own quiche "muffins" Its a great way to pack in their veggies! Have fun adding in your own veggies and playing with the cheeses- I use a mix of colby, cheddar, and mozzarella.
Provided by Laureneframe
Categories Savory Pies
Time 45m
Yield 12 quiches, 6 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350.
- spray muffin tins with nonstick spray.
- soften diced onion and peppers in 1 tbsp butter
- add spinach, corn, and broccoli and sautee for 2-3 minutes
- beat eggs.
- mix cheese and seasonings into eggs.
- stir in vegetable mix
- pour into prepared tins.
- bake for approximately 30 minutes or until properly set.
Nutrition Facts : Calories 447.1, Fat 29.3, SaturatedFat 15.5, Cholesterol 405.8, Sodium 1104.6, Carbohydrate 19.3, Fiber 3, Sugar 3, Protein 28.6
EASY FREEZER-PREP MINI QUICHES RECIPE BY TASTY
Here's what you need: premade frozen pie crusts, eggs, milk, salt, pepper, shredded cheddar cheese, small broccoli floret, eggs, milk, shredded mozzarella cheese, bell pepper, onion, eggs, milk, salt, pepper, shredded mozzarella cheese, crumbled goat cheese, tomato
Provided by Camille Bergerson
Categories Breakfast
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375ºF (190ºC), and lightly grease a 12-cup nonstick muffin tin.
- Cut the pie crusts into 12 circles, 4½ inches (12 cm) in diameter.
- Press pie crust circles into the muffin tin cups.
- Bake for 10 minutes.
- Mix the ingredients for the broccoli cheddar.
- Mix the ingredients for the onion and pepper.
- Mix the ingredients for the tomato and goat cheese.
- Pour each filling over their own row of 4 crusts.
- Bake for 20-30 minutes, or until filling is fully cooked and no longer runny.
- After removing from the oven, run a butter knife or thin spatula around each cup to prevent crust from sticking to the sides.
- Eat while still warm, or cool, then freeze in an airtight container for up to 1 month. To reheat, microwave for 60-90 seconds.
- Enjoy!
Nutrition Facts : Calories 388 calories, Carbohydrate 28 grams, Fat 24 grams, Fiber 1 gram, Protein 15 grams, Sugar 3 grams
MUFFIN SIZED BREAKFAST QUICHE
From the kitchen of Leanne Ely author of "Saving Dinner." Measurements are approximate and cooking time and servings depends on the size of your muffin tin cups and of course the size and appetite of who you are serving. This is a great and easy idea and I'm sure there could be many variations; different types of cheese, a little garlic, maybe some crumbled bacon, etc.
Provided by Debloves2cook
Categories Savory Pies
Time 35m
Yield 8-12 quiche-muffins, 5-7 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Lightly grease your muffin pan with spray or oil on a paper towel, set aside.
- Saute the Chopped Onions in a pan with the tablespoon of oil, until translucent.
- Crack the eggs in a bowl and beat as if making scrambled eggs. Salt and Pepper eggs to taste.
- Into the greased muffin cups add about 3 or 4 leaves of Spinach. (You probably won't use the whole bag.).
- Top the Spinach with about a teaspoon each of the sauted Onions.
- Top the onions with about 1 Tablespoon each of the Cheddar Cheese.
- Then ladle enough egg mixture into each muffin cup to fill the tin about 2/3 full.
- Bake your little quiches for 10-20 minutes, (depending on the size of your muffin tin cups.) They should be nicely browned on top, but do not overcook. Check for doneness with a toothpick.
- Let your quiche-muffins cool for 10 minutes in the pan. Then using a dinner knife, gently run the blade around the perimeter of each muffin to loosen. Then plop them carefully on a plate to finish cooling and serve.
Nutrition Facts : Calories 265.7, Fat 19, SaturatedFat 8, Cholesterol 358.5, Sodium 313.9, Carbohydrate 5, Fiber 1.6, Sugar 1.6, Protein 18.8
MINI BACON QUICHE MUFFINS
Mini bacon quiche muffins are a quick morning breakfast idea without the crust.
Provided by Lorena Sestayo
Categories Crustless Quiche
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place bacon slices in a single layer on a bacon rack or foil-lined, rimmed baking sheet, making sure they do not overlap.
- Bake in the preheated oven until browned and crisp, 10 to 11 minutes. Remove from the pan and drain bacon slices on a paper towel-lined plate.
- Increase the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with some of the rendered bacon fat.
- Saute onion and garlic in a little bacon fat over medium heat until translucent, about 5 minutes. Remove from the heat.
- Beat milk, eggs, and cream in a mixing bowl with an electric mixer until fluffy. Add spinach, Cheddar cheese, and the cooked onion mixture. Season with salt and pepper and mix with a spatula to combine.
- Make a ring of bacon by running a slice around the sides of each muffin cup. Scoop egg mixture into the center of each bacon ring.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 15 minutes.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 2.7 g, Cholesterol 105.9 mg, Fat 11.3 g, Fiber 0.5 g, Protein 9.7 g, SaturatedFat 5.3 g, Sodium 319.5 mg, Sugar 1.5 g
EASY MINI QUICHE
I made these for a tea last month for a Waco federation woman club. Garnish with green olives or pimiento.
Provided by BOSQUE
Categories Breakfast and Brunch Eggs Quiche
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin tins.
- Trim or cut bread into circles. Place circles in bottom of muffin tins. Distribute the onion and shredded cheese evenly between the muffin tins.
- In a medium bowl, combine milk, eggs, mustard and pepper. Divide between the muffin tins.
- Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of a quiche comes out clean.
Nutrition Facts : Calories 123 calories, Carbohydrate 15 g, Cholesterol 67.8 mg, Fat 4.2 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 1.8 g, Sodium 232.5 mg, Sugar 2.7 g
MINI QUICHES
These delicious mini quiches are a time-saving party dish because they can be made in advance and then simply reheated before serving.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Bring a medium pot of water to a boil. Cut 3 inches from the tip-ends of the asparagus; reserving remaining stalks for another use. Generously add salt to boiling water. Add asparagus and cook until just tender, about 2 minutes; Drain. Cut into 1/2-inch pieces; set aside.
- In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with salt and pepper. Strain through a sieve into a medium bowl; set aside.
- On a lightly floured surface, roll out pate brisee to slightly less than 1/8-inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds. Fit rounds into a 24-cup nonstick mini muffin tin. If the pate brisee becomes too soft to work with, place in refrigerator to chill for 15 minutes. Divide half of the cheese, evenly between the lined cups. Top with ham. Divide milk mixture evenly between cups. Top each with 3 to 4 pieces of asparagus. Sprinkle with remaining cheese.
- Bake until puffed and golden brown, about 30 minutes. Remove from oven and immediately remove quiches from muffin tin and transfer to a wire rack. Serve warm or at room temperature.
Tips:
- For a crispier crust, pre-bake the muffin cups before filling them with the quiche mixture.
- Use a variety of fillings to create different flavors of quiche. Some popular options include bacon, ham, cheese, vegetables, and herbs.
- If you're short on time, you can use a pre-made pie crust or puff pastry to make the quiche.
- Mini quiches are a great make-ahead meal. They can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- To reheat mini quiches, simply place them in a preheated oven at 350 degrees Fahrenheit until they are warmed through.
Conclusion:
Mini quiches are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a little creativity, you can create endless flavor combinations that will please everyone at your table. So next time you're looking for a quick and easy meal, give mini quiches a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love