Mini quiche is a delicious make-ahead meal that is the perfect quick breakfast or fancy appetizer. Serve fresh or freeze for later. Win the day.
They say real men don’t eat quiche, so if that is an issue in your house, you may wish to market quiche as “egg pie” like my sister is forced to do. With that, mini quiche becomes “little egg pies”.
Mini quiches are one of my favorite make-ahead breakfasts. They are easy to reheat and retain their shape and flavor. Jack loves them and any kid who can use a microwave can heat up their own meal. Self-sufficient kids are a huge plus in my book.
I also whip up a batch of these to freeze if I am hosting an event that calls for heavy appetizers. I love making (spellcheck keeps wanting me to change that to “lovemaking”, which puts a whole new spin on things…) quiche, but the idea of someone having to serve themselves a huge slice of quiche doesn’t appeal to me. You don’t need a fork or knife for mini quiches. Just a plate, or your hand in a pinch. Go ahead and file this recipe under the category “work smarter not harder”.
As long as you have a mixing bowl and some muffin tins, mini quiche are an easy as pie (egg pie?) recipe to make. I have included a supply list of things I use that make my life complete. Kitchen supplies are my weakness. My kryptonite if you will.
- Muffin tin
- Parchment paper for freezing (compostable and free of sketchy chemicals. Everything this brand makes is awesome. I use the same sheet of parchment over and over until it is dust.)
- Baking sheets for easy freezing
- Immersion blender
- Mixing bowl
- Stand mixer (for the dough. And 1,692 other uses for the next 50 years)
- This pie crust recipe. It is my go to that I have used for years, except I use all butter. It never lets me down and makes a ton. Don’t be scared at the amount of shortening/butter it calls for. One batch of dough is enough for two pies that call for a top and bottom crust. One batch will make about 56 mini quiche. The crust is also something I always have in my freezer for last minute meals or desserts. Make a batch, divide into four balls (:snicker:), wrap individually with plastic wrap, and then place in a freezer bag removing extra air from the bag.
A quick note about half-and-half. I have learned over the years that this is not a global product. Half-and-half is something you can buy in the US that is half cream and half whole milk. I believe in the UK it is called “half cream”. It produces a creamy texture in baked goods without the overwhelming fat content of heavy cream. If you can’t find it, using whole milk is fine as well. Substituting with a lower fat milk can work, but the flavor and texture may be affected.
Mini quiche…err “egg pie” is a really versatile meal that is full of protein and deliciousness. Depending on how things go, you may also love making a batch of mini quiche. 🙂
- 1 batch of your favorite pie crust
- 10 eggs
- 3.5 cups half-and-half
- 1 tsp good quality sea salt
- 1/2 tsp dried dill
- 7 tbsp flour
- Swiss or mozzarella cheese
- Toppings of your choice veggies, shredded cheese, diced cooked meats, etc.
Roll your dough out to your desired thickness. I found about 1/8 of an inch was pretty decent. Thin enough to work with, and thick enough to hold all the stuff inside. That's what she said.
Grease a muffin tin. REALLY REALLY well. I used organic olive oil cooking spray in my Misto.
Using a very large circular cookie cutter or glass, cut out your dough, and place in the muffin tins.
Add a small piece of your desired cheese on the dough.
Whisk your eggs, flour, dill, sea salt, and half-and-half together. I often use an immersion blender to make sure it is thoroughly combined.
Place 1/4 cup of the egg mixture over the cheese chunk.
Place your desired toppings in each cup. I usually do diced black forest ham, shredded cheddar cheese, artichoke hearts, and feta, but the possibilities are endless!
Bake at 350 degrees for 25 minutes. Allow to cool in the muffin tin for 10 minutes, and then gently loosen them with a knife, and remove using a fork. Place each quiche on a baking rack to cool completely. Serve either at room temperature or heat just prior to serving.
This pie crust recipe is my favorite. I have perfect results every time. I use all butter instead of shortening
To freeze, place mini quiche on a baking sheet lined with parchment and freeze overnight. Remove the mini quiche from the sheet and put them in a freezer ziploc. As long as you freeze the quiche individually, you should have no issues storing them together.