Course: Breakfast
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 24 mini quiches
Calories: 81kcal
Mini Quiches are not only cute, but delicious, too! Use this easy base recipe to customize these quiches with your favorite toppings.
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- 2 refrigerated pie crusts unbaked
- 5 large eggs
- ½ cup whole milk
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- Add-ins of choice see notes
Preheat oven to 400°F. Spray a 24-count mini muffin tin with nonstick spray. Set aside.
Cut out circles from the pie crust that will fit into the tins (I used a 2-inch cookie cutter) and place one circle into each muffin cup. Poke the bottom of each crust with a fork twice.
2 refrigerated pie crusts
In a large bowl, whisk the eggs, milk, salt, and pepper together.
5 large eggs, ½ cup whole milk, 1 teaspoon Kosher salt, ½ teaspoon ground black pepper
Pour into the tins until each is full and top with add-ins, if using.
Add-ins of choice
Bake for 15-18 minutes, until the tops begin to turn golden brown.
Serve warm and enjoy.
- Storage: Store mini quiches in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Cheddar and Chive: For cheddar cheese and chive quiches, top each quiche with a pinch (about 1 teaspoon) of grated cheddar cheese before baking and with a slice of chive or green onion before serving.
- Bacon and Onion: For bacon and onion quiches, top each quiche with a pinch (about ½ teaspoon each) of minced onion and bacon bits. As long as the onion is minced very finely, there is no need to cook it before adding it to the quiches.
- Note: Nutritional values don't include add-ins.
Serving: 2quiches | Calories: 81kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 170mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 58IU | Calcium: 14mg | Iron: 1mg