Miniature Bacon Cheese Quiche
Elevate your brunch game with these irresistible Miniature Bacon Cheese Quiches—perfectly portioned bites of creamy, savory goodness! Featuring a buttery premade pie crust filled with a rich egg custard, crispy bacon, and gooey shredded cheddar cheese, these mini quiches are baked to golden perfection in just 25 minutes. With a touch of fresh parsley for a pop of color and flavor, they’re as elegant as they are easy to make. Ideal for entertaining or meal prepping, these small but satisfying quiches fit perfectly in muffin tins, making cleanup a breeze. Whether served warm or at room temperature, they’re a crowd-pleasing option for breakfast, brunch, or an appetizer spread. Keywords: miniature quiche, bacon cheese quiche, mini quiche recipe, easy brunch ideas.
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Recipe Information
Ingredients
- 1 package Premade pie crust
- 4 Eggs
- 1 cup Whole milk
- 6 slices Bacon
- 1 cup Shredded cheddar cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley (optional)
- 1 as needed Non-stick spray or softened butter
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick spray or softened butter and set aside.
Roll out the premade pie crust on a lightly floured surface. Use a 3-inch round cutter to cut out 12 rounds, rerolling scraps as needed.
Press the dough rounds gently into the prepared muffin cups, ensuring they evenly cover the bottoms and sides.
Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into small pieces once cooled.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
Sprinkle a small amount of shredded cheddar cheese and crumbled bacon into the bottom of each pastry shell.
Pour the egg mixture into each cup, filling about 3/4 of the way to the top. Be careful not to overfill as the mixture will puff during cooking.
Sprinkle chopped parsley on top of each quiche for added flavor and color, if desired.
Bake in the preheated oven for 22-25 minutes, or until the egg filling is set and lightly golden on top.
Remove the quiches from the oven and allow them to cool in the tin for 5 minutes. Gently remove and transfer to a cooling rack or serve warm.
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 302 mg | 13% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.6 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 105 mg | 8% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 85 mg | 2% | |
*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.
