Best Mini Quiche Recipes

MINI QUICHE LORRAINE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans.
• Bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
• Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells.
• Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese.
• Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.

MINI QUICHE

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 SPINACH AND CRAB QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 24 miniature muffin cups with cooking spray.
• Heat olive oil in a large skillet over medium heat and cook onion until softened, about 2 minutes. Stir spinach into onion and cook, stirring often, until spinach is wilted and onions are translucent, about 3 more minutes. Drain juice.
• Beat eggs with milk in a large bowl until thoroughly combined; stir in Cheddar, Asiago, and Parmesan cheeses and season with salt and black pepper.
• Divide spinach mixture into the prepared muffin cups (about 1 teaspoon per cup) and top spinach with imitation crab meat. Slowly and carefully pour egg-cheese mixture over the imitation crab, filling the mini muffin cups just to the top.
• Bake in the preheated oven until the egg is set, 12 to 15 minutes.

CRUSTLESS MINI QUICHE LORRAINE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-cup standard muffin tin with nonstick spray.
• Spray a skillet with nonstick spray. Saute spinach over medium-low heat just until wilted, about 3 minutes. Remove from heat.
• Divide bacon among the muffin cups. Squeeze moisture out of the spinach and place on top of bacon. Sprinkle with chives, then top with equal portions of Swiss cheese.
• Blend eggs, cream, seasoning blend, onion powder, garlic powder, and pepper in a mixing bowl. Pour mixture slowly into each cup, stopping just before it reaches the top.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving; it's normal for puffy quiche to settle and flatten.

MINI SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
• Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat. Add the turkey bacon and cook turning frequently until crisp, about 8 minutes. Transfer to a cutting board and coarsely chop.
• In the same skillet, heat the oil. Add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.
• Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the mushroom and spinach mixture and then the chopped bacon.
• Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with greens.

MINI QUICHE 4 WAYS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper.
• Place tart shells on the prepared baking sheet and prick the sides and bottoms with a fork.
• Bake in the preheated oven for 8 minutes. The partial cook will help keep the pastry crispy on the bottom. Allow shells to cool slightly, in the pan, about 10 minutes.
• To make the mini-quiches: when shells are cooled but still warm, place 1 tablespoon Cheddar cheese in the bottom of 8 of the partially-baked tart shells. To 4 of the Cheddar-filled shells, add 1/2 piece of bacon, crumbled, and 1 tablespoon bell pepper. To the remaining 4 Cheddar-filled shells, add 1 tablespoon diced ham, 1 tablespoon broccoli, and 1/8 teaspoon thyme.
• Place 1 tablespoon Gruyere on the bottom of remaining partially-baked tart shells. To each of 4 of the Gruyere-filled shells, add 1 tablespoon cooked onion, 1 tablespoon of cooked, minced mushrooms, and 1/8 teaspoon garlic powder. To each of the remaining Gruyere-filled shells, add 1/4 of the diced prosciutto, 1 tablespoon cooked spinach, 1/8 teaspoon Italian seasoning blend, and a pinch of nutmeg, if using, to taste.
• Briskly stir eggs together with cream, salt, and pepper in a medium mixing bowl. Pour 1 1/2 to 2 tablespoons of the egg mixture into each of the 16 filled shells.
• Top the bacon/bell pepper mini quiches with a cherry tomato half. Top the ham/broccoli mini quiches with 1 teaspoon diced red onion. Top the onion/mushroom mini quiches with 1 teaspoon minced fresh parsley, and top the prosciutto/spinach mini quiches with 1/2 teaspoon minced fresh basil.
• Place mini quiches in the oven, and reduce heat to 350 degrees F (175 degrees C). Bake until the egg mixture is set and the crust is lightly browned, 30 to 35 minutes. Allow to cool on a rack, about 10 minutes. Serve warm.

MINI QUICHE

Steps:

• Cook the onion and bacon over a low heat until the onion is softened.
• Allow to cool a little.
• Mix together with the eggs, cream, cheese, parsley and salt and pepper.
• Using a cookie cutter or glass, cut 12 circles from each pastry sheet.
• Use these to line a mini muffin pan.
• Place about 2 teaspoons of the egg and bacon mix in each pastry base.
• Bake in a moderate oven for about 12 minutes per tray (or until puffed, golden and set).
• repeat with remaining pastry sheets and mix.

MINI SAUSAGE QUICHE APPETIZERS

Steps:

• Lightly grease 36 miniature muffin tins.
• In a bowl beat butter with cream cheese and flour until smooth.
• Shape tablespoons of dough into balls.
• Press 1 ball into the bottom and up the sides of each greased muffin cup.
• Cover lightly with plastic wrap and refrigerate the tins until ready to fill.
• In a skillet cook the sausage meat until no longer pink; drain fat and cool slightly.
• Divide the sausage meat into each prepared dough/muffin tin.
• Sprinkle a small amount of Swiss cheese over the top of the sausage meat then some green onions over the cheese.
• In a bowl whisk the eggs with cream and black pepper.
• Pour the egg mixture into each shell then sprinkle Parmesan cheese on top.
• Bake at 375 degrees F for about 20-25 minutes or until browned.

SPINACH, BRIE & BACON MINI QUICHE

Steps:

• Preheat oven to 350 degrees F; spray a 12-cup muffin tin with non-stick cooking spray and set aside.
• In a medium-size bowl, whisk eggs together with milk, half & half, salt & pepper; set aisde.
• In a small skillet over medium heat, cook turkey bacon slices until crispy; drain, cool, and dice or crumble into small pieces and set aside.
• Wash spinach well and pat dry; chop into small pieces and set aside.
• Using a hand-held grater, grate onion and brie cheese.
• Add spinach, bacon, onion, and brie to egg mixture and blend well.
• Roll out refrigerated pie crust and cut in 3 inch circles; line muffin tins with pie crust.
• Spoon egg mixture into each muffin cup, filling 3/4 full; place in oven and cook for 25 minutes or until eggs are set.
• Allow to cool for 5 minutes before serving.
• Note: you may have extra egg mixture depending on how high the muffin tins are filled. Repeat steps above to create more quiches to finish off egg mixture.

AWESOME MINI SPINACH QUICHE BITES

Steps:

• Set the oven to 375 degrees.
• On a lightly floured surface, with a 1-1/2-inch biscuit cutter, cut out 12 rounds from the thawed pie crust.
• Press each of the rounds into the bottom, and up the sides of ungreased mini muffin cups.
• Repeat with the second pie crust.
• In a skillet, cook the bacon until brown and very crisp; drain.
• Add in the onions to the same skillet with the bacon drippings, cook for 5 minutes, or until tender, stirring constantly; drain.
• Place the onions in a medium bowl.
• Crumble the bacon into small pieces, and add in with the cooked green onion.
• Add in the eggs to the bacon and onions; beat well.
• Stir in the cream, salt, nutmeg and the Parmesan cheese.
• Add in the squeezed spinach; mix well to combine.
• Divide the mixture evenly into crust-lined cups.
• Bake for 20-25 minutes, or until puffed and golden brown.
• Cool in pan on wire rack for 10 minutes.
• Loosen quiches from pan with tip of knife.
• Serve warm or cool.
• Store in the refrigerator.

SPINACH, BRIE, AND BACON MINI QUICHE

Steps:

• Preheat oven to 350°F; spray a 12-cup muffin tin with nonstick cooking spray and set aside.
• In a medium-size bowl, whisk eggs together with milk, half-and-half, salt and pepper; set aside.
• In a small skillet over medium heat, cook turkey bacon slices until crispy; drain, cool, and dice or crumble into small pieces and set aside.
• Wash spinach well and pat dry; chop into small pieces and set aside.
• Using a hand-held grater, grate onion and Brie cheese.
• Add spinach, bacon, onion, and Brie to egg mixture and blend well.
• Roll out refrigerated pie crust and cut in 3-inch circles; line muffin tins with pie crust.
• Spoon egg mixture into each muffin cup, filling 3/4 full; place in oven and cook for 25 minutes or until eggs are set.
• Allow to cool for 5 minutes before serving.
• Note
• You may have extra egg mixture depending on how high the muffin tins are filled. Repeat steps above to create more quiches to finish off egg mixture.
• Tip
• You can also replace refrigerated pie crust with puff pastry dough or even breadstick dough. Simply roll out your dough of choice and follow the cooking instructions on the package if any pre-baking is required, then follow recipe instructions.
• Garnish with your favorite fresh herbs.
• Nutrition Information
• Serving size: 1 serving
• Calories: 147
• Fat: 9g (57% calories from fat)
• Cholesterol: 86mg
• Sodium: 245mg
• Total Carbohydrate: 10g
• Dietary Fiber: trace
• Protein: 5g

MINI QUICHE BREAKFAST BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 36 mini muffin cups with cooking spray.
• Whisk eggs and cream together in a bowl. Mix in dill, mustard powder, salt, and pepper. Gently mix in Swiss cheese, ham, onion, and diced peppers. Scoop 1 tablespoon batter into each prepared muffin cup.
• Bake in the preheated oven until set in the middle and lightly browned, about 20 minutes. Cool for 5 minutes before serving.

MINI CRAB QUICHE APPETIZERS

Steps:

• Pre-heat oven to 375 degrees.
• Separate each biscuits into 5 equal pieces.
• Press onto the bottom, and up the sides of 24 ungreased miniature muffin cups.
• Fill each cup with 2 tsp crab and one tsp Swiss cheese.
• In a small bowl, combine the egg, milk, dill weed and salt. Spoon about 1 1/2 teaspoons into each cup.
• Bake for about15-20 minutes, or until edges are golden brown.
• Let stand for about 5 minutes before removing from pan. Serve warm.
• Note: the computer and I fought over the tube of refridgerated buttermilk biscuits. The recipe states 1 (16.3 oz) tube of large buttermilk biscuits.

CROISSANT MINI QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 12-cup muffin tin with cooking spray.
• Flatten croissants out using a rolling pin on a work surface; cut into 4-inch squares. Press croissant squares in the prepared muffin cups.
• Beat eggs, milk, onion powder, nutmeg, salt, and black pepper together in a bowl. Stir in three-cheese blend and spinach. Spoon egg mixture into croissant squares until about 2/3 full.
• Bake in the preheated oven until browned and egg is set in the middle, about 20 minutes.

SPINACH, BRIE & BACON MINI QUICHE

Steps:

• Preheat oven to 350 degrees F; spray a 12-cup muffin tin with non-stick cooking spray and set aside. In a medium-size bowl, whisk eggs together with milk, half & half, salt & pepper; set aisde. In a small skillet over medium heat, cook turkey bacon slices until crispy; drain, cool, and dice or crumble into small pieces and set aside. Wash spinach well and pat dry; chop into small pieces and set aside. Using a hand-held grater, grate onion and brie cheese. Add spinach, bacon, onion, and brie to egg mixture and blend well. Roll out refrigerated pie crust and cut in 3 inch circles; line muffin tins with pie crust. Spoon egg mixture into each muffin cup, filling 3/4 full; place in oven and cook for 25 minutes or until eggs are set. Allow to cool for 5 minutes before serving. *Note, you may have extra egg mixture depending on how high the muffin tins are filled. Repeat steps above to create more quiches to finish off egg mixture.

HAM AND CHEDDAR MINI QUICHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 12-cup standard muffin tin with cooking spray.
• Crack 1 egg into each muffin cup, then stir in 2 tablespoons Cheddar cheese, 2 tablespoons ham, and 1 1/2 tablespoons milk.
• Bake in the preheated oven until set and a nice golden yellow color, about 15 minutes.

EASY NO-CRUST MINI QUICHE APPETIZER

Steps:

• Preheat oven to 375ºF. Lightly coat (3) nonstick mini muffin pans with cooking spray or butter.
• In a skillet, saute the mushrooms until dry and lightly browned, about 10 minutes. Add the shallots to the skillet and saute until they are translucent. Place in a mixing bowl. In the same skillet with a little bit of butter, saute the spinach until it is just wilted but still bright green, about 2 minutes. Add to mixing bowl.
• In a separate bowl, whisk the eggs, eggs whites, milk and salt and pepper.Add in the cheese, the ham and the other sauteed ingredients. Mix well and spoon into muffin pans until they are about 1/2 full.
• Bake until the quiches are well risen and golden brown, about 20 or 25 minutes. When done cool in the muffin pan for 5 minutes.
• Optional ingredients:.Cooked bacon or sausage.; Chopped red or green pepper, sauteed.; Leek, chopped and sauteed.; Any kind of cheese, shredded.; Cooked broccoli, finely chopped.; Nutmeg, a dash to taste.

MINI CORNED BEEF QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place shells on a baking sheet and prick holes in the bottom of the shells with a fork.
• Whisk eggs, milk, and black pepper together in a mixing bowl until well blended.
• Heat a large non-stick skillet over medium heat. Add corned beef hash; cook and stir until hot, about 5 minutes. Remove from heat.
• Spoon 1 tablespoon of the corned beef hash into the bottom of each shell. Divide spinach among the shells; top with shredded cheese. Slowly pour egg mixture into the shells.
• Bake in preheated oven until eggs are set, about 15 minutes.

MINI ZUCCHINI QUICHE

Steps:

• Preheat oven to 375 degrees. Coat a 24 hole mini muffin pan with a couple sprays of cooking spray.
• Combine all ingredients in a bowl and mix well. Then spoon 1 heaping tablespoon of the mixture into each muffin well. Make sure to stir mixture well filling each one.
• Bake for 15 minutes until bottoms are golden brown. Remove pan from oven and let quiche cool for a few minutes in the pan, remove quiche to wire rack to cool more.

BROCCOLI AND CHEESE MINI QUICHE

Steps:

• Preheat oven to 350 derees.
• Prepare muffin tins with cooking spray. I used larger muffin tins but size doesn't necessarily matter.
• Place 3 thick slices of bread in oven on the rack for about 4 minutes. Just long enough for the bread to get toasted. Upon removing bread from the oven, cut each piece of bread into 4 pieces. Place one piece of toasted bread in each tin.
• In a skillet, saute 2T. butter with onion until onion is soft and browned.
• In medium bowl, combine milk, eggs, dry mustard, and pepper; set aside.
• Layer cheese, broccoli and onion around the bread in the muffin tin. Pour egg mixture over bread, cheese, onion and broccoli.
• Bake for 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
• Makes 6 large muffin tin quiche's.