Best 5 Mini Skillet Quiche Recipes

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Indulge in the delightful world of savory and delectable mini skillet quiches, where every bite is a symphony of flavors and textures. These individual-sized quiches, baked in miniature skillets, offer a convenient and versatile culinary experience. Whether you're hosting a brunch, preparing a special breakfast, or seeking a satisfying lunch or dinner option, these mini quiches are guaranteed to tantalize your taste buds. With a variety of recipes to choose from, including classic, vegetarian, and even gluten-free options, there's a perfect quiche for every palate. From the traditional ham and cheese combination to the vibrant flavors of sun-dried tomatoes and spinach, each recipe promises a unique and unforgettable taste sensation. Discover the ease of creating these mini quiches with our step-by-step instructions and helpful tips. Prepare to impress your family and friends with these culinary gems that are not only delicious but also visually stunning. Embark on a culinary journey and explore the world of mini skillet quiches today!

Let's cook with our recipes!

EASY MINI QUICHES



Easy Mini Quiches image

This quiche recipe can be made in a large pie pan, a regular muffin pan, or mini muffin pan. They taste great, and you can add more ingredients to suit your tastes such as mushrooms or spinach.

Provided by Jayne

Categories     Breakfast and Brunch     Eggs

Time 30m

Yield 24

Number Of Ingredients 6

6 slices bacon, chopped
1 onion, chopped
3 eggs
¾ cup buttermilk baking mix
1 ½ tablespoons chopped fresh parsley
2 cups shredded American cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin pans. In a large skillet over medium heat, fry bacon and onion together for about 5 minutes, or until bacon is crisp. Drain and set aside.
  • In a medium bowl, beat the eggs. Stir in the baking mix, parsley, shredded cheese, bacon and onion. Spoon into greased muffin cups.
  • Bake for 10 to 15 minutes in the preheated oven, or until the tops are lightly browned. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.

Nutrition Facts : Calories 94.9 calories, Carbohydrate 3 g, Cholesterol 38 mg, Fat 7.3 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 261.3 mg, Sugar 0.3 g

MINI SAUSAGE QUICHES



Mini Sausage Quiches image

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

1/2 pound bulk hot Italian sausage
2 tablespoons dried minced onion
2 tablespoons minced chives
1 tube (8 ounces) refrigerated crescent rolls
4 large eggs, lightly beaten
2 cups shredded Swiss cheese
1 cup 4% cottage cheese
1/3 cup grated Parmesan cheese
Paprika

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.

SKILLET QUICHE



Skillet Quiche image

A late night craving for quiche sent me to the kitchen to forage for appropriate ingredients. What I ended up with is an easily customized combination quiche/omelet that is quick and easy to make. (Ingredient amounts are variable, others can be added or completely omitted if desired.)

Provided by missi_weber

Categories     Breakfast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 eggs
1 slice Velveeta cheese, half inch thick slice, cubed
1/8 cup sliced mushrooms
6 slices pepper bacon, cut into smallish pieces
1 (14 ounce) can diced tomatoes
1/4 small onion, diced
1 minced garlic clove
salt
pepper
1/2 cup shredded cheddar cheese

Steps:

  • In a metal handled skillet, fry the bacon pieces with the diced onion, minced garlic, and mushrooms.
  • While that is cooking, mix the eggs, cubes of velveeta cheese, salt and pepper.
  • Add the diced tomato to the skillet when the onions are starting to carmelize and stir. Let it saute another minute or two.
  • Add the egg mixture to the skillet, stir and let cook until the edges are puffy. The center will look a little wet still.
  • Sprinkle the shredded cheddar on top of the partially cooked eggs, and add extra sliced mushrooms on top.
  • Put the skillet into the oven on broil until the edges are slightly brown and the center is no longer 'wet'. I left mine in a little longer than it needed because I really like the toasty edges.
  • Cut into wedges.

Nutrition Facts : Calories 373.3, Fat 29.2, SaturatedFat 11.4, Cholesterol 360.8, Sodium 796.6, Carbohydrate 8.7, Fiber 1.5, Sugar 5.1, Protein 19

MINI QUICHE



Mini Quiche image

Provided by Patricia Heaton

Categories     main-dish

Time 55m

Yield 24 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for spraying the muffin tin
One 14.1-ounce package refrigerated pie crusts
3/4 cup half-and-half
1 large egg plus 1 large egg yolk
1 pinch cayenne
2 tablespoons finely chopped chives
1/3 cup finely chopped thick-sliced ham (about 2 ounces)

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 QUICHES



Mini Quiches image

Provided by Duff Goldman

Categories     appetizer

Time 1h45m

Yield 24 mini quiches

Number Of Ingredients 13

Nonstick cooking spray
2 1/2 cups all-purpose flour, plus more for dusting
Kosher salt
2 sticks (1 cup) cold unsalted butter, cubed
Up to 1/2 cup ice water
4 ounces thick-cut bacon, diced
3 large eggs
1/2 cup whole milk
1 cup crème fraîche
Ground white pepper
1/2 cup grated fontina cheese
2 tablespoons chopped fresh chives, plus more for garnish
1/2 cup cream cheese, at room temperature

Steps:

  • Preheat the oven to 375 degrees F. Place twenty-four 2 1/2-inch mini tart pans on a wire rack set in a rimmed baking sheet and spray with nonstick cooking spray.
  • In a food processor, combine the flour and a good pinch of salt and pulse to combine. Add the butter and pulse until the mixture resembles sand. Transfer to a medium bowl then slowly drizzle in enough of the ice water, folding with a wooden spoon, until the water is incorporated and a shaggy dough forms-all the water may not be needed; be careful not to overwork the dough. Turn the dough out onto a lightly floured work surface and form into a disc. Roll the dough to 1/4 inch thick and use a 3-inch round cutter to cut out 24 discs. Lay 1 disc in each prepared tart pan, pressing the dough firmly into the bottom and up the sides. Transfer to the freezer to firm up, about 30 minutes.
  • Meanwhile, heat a medium nonstick skillet over medium heat and add the bacon. Cook, stirring frequently, until browned and crispy, 3 to 5 minutes. Transfer the bacon to a paper towel-lined tray to cool for 5 minutes.
  • In another medium bowl, whisk together the eggs, milk, 1/2 cup of the crème fraîche and a pinch each of salt and white pepper. Transfer to a liquid measuring cup for easy pouring.
  • To assemble: Put a teaspoon of the bacon bits and a teaspoon of the fontina in the bottom of each tart shell. Top with a sprinkle of chives. You will have some bacon leftover to use as garnish. Pour the custard evenly into the tart shells and bake until the quiches are puffed and the crust is golden brown, about 35 minutes. Rotate the pan 180 degrees halfway through baking. Remove from the oven and immediately remove the quiches from the tart pans to cool on a wire rack. This will ensure a crisp crust.
  • Meanwhile, in a third medium bowl, combine the cream cheese, the remaining 1/2 cup crème fraîche and a pinch each of salt and white pepper. Whip with a hand mixer until light and airy, about 2 minutes. Dollop onto the cooled quiches and sprinkle with the remaining bacon bits and chives.

Tips:

  • For a crispier crust, pre-bake the pie crust for 5-10 minutes before adding the filling.
  • Use a variety of cheeses to create a more flavorful quiche. Some good options include cheddar, Gruyère, Parmesan, and goat cheese.
  • Add your favorite vegetables to the quiche, such as spinach, mushrooms, onions, or zucchini.
  • For a heartier quiche, add some cooked meat, such as bacon, sausage, or chicken.
  • Be careful not to overfill the pie crust, or the quiche will spill over.
  • Serve the quiche warm or at room temperature.

Conclusion:

Mini skillet quiches are a delicious and easy-to-make breakfast, lunch, or dinner option. They can be customized to your liking with a variety of fillings, and they're perfect for a quick and easy meal on the go. With a little planning, you can make a batch of mini skillet quiches ahead of time and reheat them throughout the week. So next time you're looking for a quick and easy meal, give mini skillet quiches a try!

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