Mini Quiches
Mini quiches are the quintessential finger food, effortlessly blending elegance and comfort into a single, bite-sized package.
Servings: 12 servings
Equipment
- Muffin Tin
- Mixing Bowl
- Rolling Pin
Ingredients
Pastry Dough
- 1 package Pre-made pastry dough Approximately 14 ounces, look for pie crusts or puff pastry.
Filling
- 6 large Eggs Provides structure and creaminess.
- 1 cup Heavy cream Adds richness and silky texture.
- 1 cup Shredded cheese Cheddar, mozzarella, or a blend.
- 1 cup Fresh vegetables Spinach, bell peppers, or mushrooms.
- 1 cup Cooked protein Optional, such as shredded chicken or turkey.
- 1 teaspoon Salt Enhances flavors.
- 1 teaspoon Black pepper Adds mild spice.
- 1 teaspoon Garlic powder Optional for garlic flavor.
- 1 tablespoon Fresh herbs Chopped chives, parsley, or basil.
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare your muffin tin by greasing it lightly with cooking spray or butter.
- Roll out the pastry dough on a lightly floured surface to about 1/8 inch thick.
- Cut the dough into circles slightly larger than the muffin tin cups (about 4 inches in diameter).
- Press the dough circles into each muffin tin cup and trim excess dough.
- In a large mixing bowl, whisk together the eggs and heavy cream until smooth.
- Add shredded cheese, salt, pepper, garlic powder, and fresh herbs to the egg mixture and mix well.
- Incorporate your choice of vegetables and cooked protein into the egg mixture.
- Pour the filling into each prepared pastry shell, filling them about three-quarters full.
- Bake for 20-25 minutes or until puffed and lightly golden.
- Allow to cool for a few minutes before removing from the tin.
- Serve warm or at room temperature.
Notes
Mini quiches can be made ahead of time and stored in the refrigerator. They can be enjoyed cold or warmed up.