Mini quiches are the perfect bite-sized delights that can elevate any meal. Whether you’re hosting a brunch, enjoying a picnic, or seeking a quick snack, these little quiches are both tasty and customizable. With a flaky crust and a creamy filling, they promise to please every palate. Let’s dive into this simple yet versatile recipe that will leave your guests asking for more!
Ingredients
– 1 pre-made pie crust
– 4 large eggs
– 1 cup heavy cream
– 1 cup shredded cheese (cheddar or your choice)
– 1 cup diced vegetables (bell peppers, spinach, or zucchini)
– Salt and pepper to taste
– Optional: cooked bacon or ham pieces
Servings and Cooking Time
This recipe makes 12 mini quiches. Preparation time is approximately 15 minutes, with a cooking time of 25 minutes.
Nutritional Value
Each mini quiche (1 serving) contains about 150 calories, 10g of fat, 5g of carbohydrates, and 6g of protein. This is based on one quiche, making it a satisfying snack or appetizer.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and cut it into circles to fit a muffin tin.
3. Press the crust into the muffin tin cups.
4. In a bowl, whisk together eggs and heavy cream.
5. Season with salt and pepper.
6. Add diced vegetables and cheese to the egg mixture.
7. Pour the mixture into each crust, filling them about 3/4 full.
8. Bake for 20-25 minutes until the tops are golden and set.
9. Allow to cool for a few minutes before removing from the tin.
10. Serve warm or at room temperature.
Alternative Ingredients
Feel free to substitute the heavy cream with milk for a lighter version. You can also use a gluten-free crust or even skip the crust altogether for a low-carb option. Experiment with different cheeses and vegetables based on your preference.
Serving and Pairings
Mini quiches pair wonderfully with a fresh garden salad, fruit platter, or a side of savory dips. They are also delightful with a glass of bubbly or iced tea for a refreshing brunch experience.
Storage and Reheating
Store leftover mini quiches in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes. They can also be frozen for up to 2 months; reheat directly from frozen.
Cooking Mistakes
– Don’t overfill the crust to prevent spilling while baking.
– Ensure the oven is fully preheated before baking.
– Use fresh ingredients for the best flavor.
– Avoid overcooking, as this can lead to a rubbery texture.
– Let them cool slightly before removing from the tin to prevent breaking.
Helpful Tips
– Experiment with various fillings like herbs or different meats.
– For a richer flavor, sauté vegetables before adding them to the mixture.
– Use silicone muffin tins for easy removal.
– Make a batch ahead of time for quick snacks during the week.
FAQs
Can I make mini quiches ahead of time?
Yes, mini quiches can be prepared in advance and stored in the refrigerator or freezer. Just reheat them before serving.
What vegetables work best in mini quiches?
Common choices include bell peppers, spinach, mushrooms, and zucchini. You can mix and match based on your taste.
Can I use a different type of cheese?
Absolutely! Feel free to experiment with cheeses like feta, mozzarella, or goat cheese for different flavors.
Are mini quiches suitable for freezing?
Yes, they can be frozen. Make sure to wrap them individually for best results.
How do I know when the mini quiches are done?
They are finished when the tops are golden brown and a toothpick inserted comes out clean.
Conclusion
Mini quiches are a delightful addition to any meal, offering endless possibilities for customization. Easy to prepare and delicious, they are sure to become a favorite in your recipe collection. Try them today, and enjoy the satisfaction of creating these bite-sized wonders!
Mini Quiche
Ingredients
- 1 pre-made pie crust
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese
- 1 cup diced vegetables
- Salt and pepper to taste
- Optional: cooked bacon or ham pieces
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and cut it into circles to fit a muffin tin.
- Press the crust into the muffin tin cups.
- In a bowl, whisk together eggs and heavy cream.
- Season with salt and pepper.
- Add diced vegetables and cheese to the egg mixture.
- Pour the mixture into each crust, filling them about 3/4 full.
- Bake for 20-25 minutes until the tops are golden and set.
- Allow to cool for a few minutes before removing from the tin.
- Serve warm or at room temperature.
