Best Easy Mini Quiches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY CRUSTLESS MINI-QUICHES



Easy Crustless Mini-Quiches image

These are awesome. You can put what ever you like in them as well. They are called egg muffins in our house.

Provided by zoe85

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

3/4 cup cooked broccoli (chopped)
12 slices cooked bacon
1 cup shredded cheddar cheese, any variety
6 eggs
1 cup heavy cream

Steps:

  • Preheat oven to 350. Spray muffin cups lightly with Pam.
  • Divide broccoli evenly among muffin cups. Crumble one strip of bacon into each. Divide shredded cheese evenly among muffin cups. With a fork or your fingers, mix the veggie, bacon and cheese a little, so they don't end up in layers when your quiche is done.
  • In large mixing bowl, beat eggs well. Add heavy cream and mix well. Stir in seasonings. Pour mixture evenly into muffin cups. Bake at 350 for 30 minutes. Mini-quiches are done when knife inserted into middle comes out clean.
  • (Note: these will puff up a lot in the oven, then shrink back down as they cool. Perfectly normal.).
  • These can be refrigerated and microwaved, works well for a fast breakfast.

Nutrition Facts : Calories 379.6, Fat 32.6, SaturatedFat 16.9, Cholesterol 303.2, Sodium 579.6, Carbohydrate 3.4, Fiber 0.6, Sugar 0.8, Protein 18.2

EASY FREEZER-PREP MINI QUICHES RECIPE BY TASTY



Easy Freezer-Prep Mini Quiches Recipe by Tasty image

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

3 premade frozen pie crusts, thawed
2 eggs
⅓ cup milk
¼ teaspoon salt
¼ teaspoon pepper
⅔ cup shredded cheddar cheese
¾ cup small broccoli floret
2 eggs
⅓ cup milk
⅔ cup shredded mozzarella cheese
¼ cup bell pepper, cooked
¼ cup onion, cooked
2 eggs
⅓ cup milk
¼ teaspoon salt
¼ teaspoon pepper
⅓ cup shredded mozzarella cheese
⅓ cup crumbled goat cheese
⅓ cup tomato, chopped

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

EASY MINI HAM QUICHES



Easy mini ham quiches image

These are great as an appetizer or as a small meal. Using left-over ham makes it easy.

Provided by sherry monfils

Categories     Meat Appetizers

Time 35m

Number Of Ingredients 5

12 reduced-fat ritz crackers
2 large eggs, beaten
1 c light cream
2 c reduced-fat, shredded swiss cheese
1/3 c cooked, chopped ham

Steps:

  • 1. Heat oven to 400. Spray a 12 cup muffin pan w/ cooking spray. Place 1 cracker in bottom of each muffin cup.
  • 2. In bowl, combine remaining ingredients. Mix well. Spoon mix evenly into muffin cups. Bake for about 20 mins, or until golden.

IMPOSSIBLY EASY MINI QUICHES



Impossibly Easy Mini Quiches image

I made these for a retirement reception for a friend at work. Much easier than trying to slice and serve traditional quiche. When working with mini muffin pans, be sure to dice/mince ingredients very fine, so they fill the little wells properly. Also, make certain the wells are well-greased. I have one pan that is non-stick but...

Provided by Susan Feliciano

Categories     Other Appetizers

Time 50m

Number Of Ingredients 11

2 c broccoli and cauliflower florets
1 1/2 Tbsp dehydrated onion flakes
2-3 Tbsp finely diced bell pepper
3 Tbsp finely chopped celery *or* 1 tsp celery salt (omit salt if you use this)
2/3 c shredded cheese (more or less)
3 eggs, beaten
1 c milk
1/2 c baking mix (like bisquick)
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp crushed rosemary

Steps:

  • 1. Place broccoli, cauliflower, dried onion flakes, and chopped celery (if used) in a saucepan and just barely cover with water. Bring to a boil and cook until vegetables are tender, about 6 minutes. Drain well in a fine strainer and chop all the vegetables very fine. Mix in the bell pepper.
  • 2. Preheat oven to 400°F. Grease well 2 mini-muffin pans (24 wells). Place a rounded teaspoon or so of the cooked chopped vegetables in each well. Chop the shredded cheese just a bit to make smaller pieces, and place about a teaspoon on top of the vegetables in each well. Do not press down.
  • 3. Beat the eggs and milk with the seasonings, including the celery salt if you did not use fresh celery. Do not use both salts - 1 teaspoon of either is enough. Stir in the baking mix and beat until very smooth. You could use a blender for this step, but I prefer using a wire whisk.
  • 4. Ladle a small amount of the liquid into each muffin well, allowing it to settle, and filling each well not quite to the rim. You may not use all the liquid; save it for use in the "leftover" serving (see below in step 7).
  • 5. Bake the mini quiches at 400°F for 22 to 25 minutes. Cool in the pans at least 10 minutes. Then carefully run a thin bladed knife around each one, loosening the sides. If they are still too hot, they will stick.
  • 6. Allow the mini quiches to rest another 5 minutes, then carefully remove from the pans. Cool them on a rack. I like to place them upside down to cool. May be served at room temperature, or refrigerated.
  • 7. What to do with the leftover batter? I took a 6-inch ramekin, greased it well, and placed some chopped ham and shredded cheese in the bottom. I poured the remaining batter over, and baked it at the same time as the mini quiches. It took 30-35 minutes to be done. Waste not, want not!

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     100+ Breakfast and Brunch Recipes     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

Related Topics