Ah, mini quiches—those little bites of joy that are like a warm hug for your taste buds. I stumbled upon my first mini quiche at a bustling farmer’s market last spring, nestled between freshly baked croissants and vibrant bouquets of wildflowers. They’re like tiny works of art, each one a perfect blend of fluffy eggs, savory fillings, and a crust that just melts in your mouth. Whether you’re prepping for a brunch or just need a quick snack, these delightful morsels are sure to impress.
Steps
- Prepare Pie Dough: Make the pie dough ahead of time, as it requires at least 2 hours of chilling before use. You can also freeze it for up to 3 months if needed.
- Create Egg Filling: Whisk together eggs, milk, heavy cream, salt, and pepper until fully blended. Keep this mixture chilled while you prepare the dough.
- Preheat Oven and Prepare Pan: Set your oven to 375°F (191°C) and grease a mini muffin pan with nonstick spray. If you have just one pan, bake in batches.
- Shape Dough: Roll out chilled dough on a floured surface into a 12-inch circle. Cut out 2.5-inch rounds using a cookie cutter or a measuring cup, re-rolling scraps as necessary to get about 24 rounds per crust.
- Fit Dough into Pan: Press each dough round into the greased mini muffin pan, ensuring it covers the bottom and sides of each cup.
- Fill and Top Quiches: Pour the chilled egg mixture into each crust, filling almost to the top. Add desired toppings and sprinkle with cheese.
- Bake Quiches: Bake in the oven for 25-28 minutes until the centers are nearly set and the crusts are lightly browned. Cool for 5 minutes before removing from the pan.
- Store and Reheat: Store leftovers in the refrigerator for up to 4 days. To freeze, place cooled quiches between parchment paper layers in a container and freeze for up to 3 months. Reheat at 300°F (149°C) for about 15 minutes.
Ingredients
- 2 unbaked flaky pie crusts or all-butter pie crusts
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream or heavy whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup of assorted add-ins (such as ham, bacon, spinach, mushrooms, bell peppers, etc.)
- 1/2 cup shredded or crumbled cheese (like Swiss, white cheddar, feta, or your choice)
FAQ
- Can I make mini quiches without the crust?
- Yes, you can make crustless mini quiches. Simply spray your mini muffin pan with nonstick spray and pour the egg mixture directly into the pan. The baking time will be slightly less than with crust.
- What are some recommended add-ins for mini quiches?
- You can customize your mini quiches with a variety of add-ins. Popular options include ham, bacon, spinach, Swiss cheese, scallions, mushrooms, and peppers. It’s best to add these toppings individually rather than mixing them into the egg filling.
- How should I store and reheat leftover mini quiches?
- Store leftover mini quiches in an airtight container in the refrigerator for up to four days. To reheat, bake them at 300°F (149°C) for about 15 minutes or until warmed through.
- Can I freeze mini quiches for later use?
- Yes, you can freeze mini quiches. Once they are completely cooled, layer them between sheets of parchment paper in a freezer-safe container and freeze for up to three months. When ready to eat, thaw in the refrigerator or at room temperature before reheating.
- What kind of milk is best for making mini quiches?
- For the best flavor, use a combination of whole milk and heavy cream. Alternatively, you can use half-and-half. If necessary, all milk (whether whole, lower-fat, or nondairy) can be used, though the texture may be slightly different.
Tips
- Plan Ahead with Dough Preparation: Make the pie dough in advance since it needs to chill for at least 2 hours. Preparing it the night before or freezing it for up to 3 months can save time when you’re ready to make the quiches.
- Chill the Filling: Prepare the egg filling before shaping the pie crusts. This allows the filling to chill in the refrigerator, which helps maintain the dough’s firm texture while you work on it.
- Customize with Toppings: Instead of mixing add-ins directly into the egg mixture, sprinkle them on top of each mini quiche. This prevents them from sinking to the bottom and makes pouring the egg mixture easier.
- Freezing and Reheating: For make-ahead convenience, freeze the baked mini quiches between parchment paper layers. Thaw before reheating at 300°F (149°C) until warm, which is perfect for quick meals or snacks.
Equipment
- 24-count Mini Muffin Pan – Essential for baking the mini quiches in their intended size.
- 2.5-inch Cookie Cutter – Used to cut the pie dough into the appropriate size for the mini muffin pan.
- Electric Mixer (Handheld or Stand) – Useful for mixing the egg filling, though a whisk and mixing bowl can be used as an alternative.
- Nonstick Spray – Useful for greasing the mini muffin pan to ensure easy removal of the mini quiches.
