Mini Quiche
Perfectly portioned and irresistibly savory, these Mini Quiches are a delightful addition to any breakfast, brunch, or party spread. Crafted with a flaky refrigerated pie crust, these bite-sized morsels are filled with a rich and creamy egg mixture, featuring the perfect balance of heavy cream and whole milk. Packed with layers of shredded cheddar cheese, crumbled bacon, vibrant chopped spinach, and a sprinkle of green onions, each quiche offers a burst of flavor in every bite. This quick and easy recipe comes together in just 45 minutes, with 20 minutes of prep and 25 minutes of baking, making it ideal for busy mornings, festive gatherings, or meal prep. Serve them warm or at room temperature for a versatile appetizer or snack that’s sure to impress your guests. Keywords: Mini Quiche, easy brunch recipe, bite-sized breakfast, savory appetizers, make-ahead snack.
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Recipe Information
Ingredients
- 2 sheets Refrigerated pie crusts
- 6 Large eggs
- 0.5 cups Heavy cream
- 0.5 cups Whole milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Shredded cheddar cheese
- 0.5 cups Cooked bacon, crumbled
- 0.5 cups Chopped spinach
- 0.25 cup Chopped green onions
Instructions
Preheat your oven to 375°F (190°C).
Unroll the refrigerated pie crusts on a lightly floured surface. Using a 2.5-inch round cutter, cut out 12 circles from each crust.
Press each circle of dough into the cups of a mini muffin tin, ensuring that the dough is flush against the bottom and sides of each cup.
In a medium bowl, whisk together the eggs, heavy cream, and whole milk until well blended. Season with salt and black pepper.
Sprinkle a small amount of shredded cheddar cheese into the bottom of each crust-lined cup, followed by a bit of crumbled bacon and chopped spinach.
Pour the egg mixture over the fillings, filling each cup just up to the top.
Sprinkle chopped green onions over the top of each mini quiche.
Place the muffin tins on the center rack of the preheated oven and bake for 20-25 minutes, or until the egg mixture is set and the tops are lightly golden.
Remove the quiches from the oven and let them cool in the pan for about 5 minutes. Carefully remove them from the muffin tin and transfer them to a wire rack to cool slightly before serving.
Serve warm or at room temperature. Enjoy your versatile and tasty mini quiches!
Nutrition Facts
Calories |
2900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.7 g | 280% | |
| Saturated Fat | 96.2 g | 481% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1448 mg | 483% | |
| Sodium | 5118 mg | 223% | |
| Total Carbohydrate | 132.0 g | 48% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 15.5 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 1225 mg | 94% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1618 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
