Easy Homemade Mini Quiches
These are an easy, elegant, versatile and crowd-pleasing bite-sized appetizer that's perfect for any occasion...holidays, parties, brunches, showers, and more!
Servings: 24 mini quiches
Estimated Calories: 72
Ingredients
Crust
- cooking spray, for greasing the muffin pan
- 2 refrigerated pie crusts, such as Pillsbury (one 14.1-ounce package); bring the crusts to room temperature as per package instructions
Egg Custard
- 2 large eggs
- ½ cup heavy cream
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ½ teaspoon kosher salt, or to taste (if using regular table salt, you may want to use less)
- ¼ teaspoon black pepper, or to taste
Spinach & Feta Topping (Makes 8)
- 2 tablespoons finely chopped fresh spinach
- 2 tablespoons finely crumbled feta cheese
Mushroom, Mozzarella & Chive Topping (Makes 8)
- 2 tablespoons finely diced fresh mushrooms
- 2 tablespoons finely shredded mozzarella cheese
- ½ tablespoon finely chopped fresh chives
3-Cheese & Black Pepper Topping (Makes 8)
- 2 tablespoons finely shredded Swiss cheese
- 2 tablespoons finely shredded cheddar cheese, I use a sharp yellow cheddar
- ½ tablespoon freshly grated parmesan cheese
- freshly cracked black pepper, to taste (I do a small pinch per quiche)
Special Equipment
- 24-count mini muffin pan
- 3-inch round biscuit or cookie cutter
- rolling pin
Instructions
- Preheat the oven to 375°F. Spray a 24-count mini muffin pan with cooking spray.
Prepare the Crusts
- Unroll the pie crusts. If needed, roll out each crust on a lightly floured surface to make a circle that is 12 inches in diameter.
- Using a 3-inch round biscuit cutter or cookie cutter, cut out 12 circles from each crust for a total of 24 circles.
- Put one circle of crust into each muffin cup and gently press it down into the bottom and up the sides to the top of the cup.
Cut the circles as close together as you can; you should be able to get 12 circles from each pie crust without having to re-roll the scraps.
Make the Egg Custard
- In a small to medium bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper until well combined.
- Pour the egg mixture into the crusts, dividing it evenly among all 24.
I use a mixing bowl or large measuring cup with a spout; this makes pouring the custard into the crusts much easier.
Add the Toppings & Bake
- For each variety of topping, evenly divide the topping ingredients among 8 of the muffin cups.
- Bake in the center of the oven for 20 to 25 minutes or until the crust is lightly golden brown and the filling is set.
- Cool the quiches in the pan for 5 minutes, then remove. Serve immediately and enjoy!
After adding the topppings, the crusts should only be about ¾ full. You want a little space left at the top so that there is no overflow during baking.
The filling will puff up quite a bit as it is baking. Once the quiches are removed from the oven, they will deflate; this is normal.
Recipe Notes
- These mini quiches are best when served warm and fresh from the oven. You can also serve them at room temperature (for food safety reasons, don't keep them out at room temperature for any longer than 2 hours).
- Prepare all of your toppings first and have them ready before you start working with the pie crust, as you don't want the crust to get too warm.
- If you'd rather make the whole batch one flavor, just triple the toppings for that flavor. For a batch of 2 flavors, use 1½ times the toppings for each flavor.
- Estimated calories of 72 shown are for the 3-cheese quiches. The estimated calories for the mushroom, cheddar and green onion quiches are 71 calories each, and for the spinach and feta quiches, it is 70 calories each.
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