Description
This Irresistible Mini Quiche recipe offers a delightful blend of creamy custard and flavorful add-ins baked into flaky pie crusts. Perfectly sized for brunch gatherings, these mini quiches are customizable with your favorite vegetables, meats, and cheeses, making them a versatile and crowd-pleasing dish.
Ingredients
Scale
Crust
- 2 unbaked flaky pie crusts (pre-made or homemade)
Custard
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Add-ins
- 3/4 cup roasted vegetables, cooked meats, or fresh herbs (choose your favorites)
- 1/2 cup shredded or crumbled cheese (cheddar, feta, or preferred variety)
Instructions
- Preheat Oven: Preheat your oven to 375°F, or follow the temperature instructions provided on the pie crust packaging to ensure an optimal bake.
- Prepare Custard Mixture: In a medium mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, and freshly ground pepper until the mixture is smooth and well combined.
- Add Flavorings: Stir your chosen add-ins – such as roasted vegetables, cooked meats, herbs – and shredded or crumbled cheese into the custard mixture, ensuring even distribution throughout.
- Fill Pie Crusts: Pour the custard mixture evenly into the unbaked pie crusts, filling each about three-quarters full to allow room for rising and setting.
- Bake: Place the filled pie crusts on a baking sheet and bake in the preheated oven for 25 to 30 minutes or until the center of the quiche is set and the crust is golden brown.
- Cool and Serve: Remove the mini quiches from the oven and allow them to cool slightly before slicing and serving to ensure a firmer texture and enhanced flavors.
Notes
- You can customize the add-ins to your taste, including different vegetables, meats, or cheeses.
- For a richer quiche, substitute half-and-half for whole milk, or use evaporated milk as a lighter alternative to heavy cream.
- Make sure not to overfill the pie crusts to prevent spilling during baking.
- Allow the quiche to cool for 5-10 minutes before slicing to achieve clean cuts and optimal texture.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
