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Snack time, lunch time, or as an appetizer, these little gems are sure to please. Rich egg custard in a pastry shell is your canvas, other additions are your creative outlet. Clean out the fridge or go full gourmet, the choices are endless!

Recipe: Mini Quiche

Servings per recipe: 24
Prep time: 40 min
Cook time: 25 min

  • 2 (15 ounce) refrigerated pie crusts

For the egg mixture:

  • 4 eggs
  • 1 C milk
  • 1/2 tsp Salt

For the Mini Mushroom Quiche:

  • 1/3 C (1/2 oz.) mushrooms finely chopped (Sautéed)
  • 3 ounces Swiss cheese grated

For the Mini Spinach Quiche:

  • 3 ounces Swiss cheese, grated
  • 4 C (3 ounces) spinach, chopped and wilted (see notes)
  • 1 Tbsp red bell pepper cubed (Sautéed)

For the Mini Veggie Quiche:

  • 1 C red and yellow bell pepper, cubed (Sautéed)
  • 1 C yellow onion, diced (Sautéed)
  • 1/2 C cheddar cheese, shredded

Directions

Let pie crusts stand at room temperature about 15 to 20 minutes. Preheat the oven to 375 degrees. Spray 48 miniature muffin cups with non-stick cooking spray.

Open and unfold one pie crust, and press out any fold lines. With a 2 and 1/2 inch floured biscuit cutter, cut 12 rounds. Repeat with remaining pie crusts. In the prepared mini muffin cups, press 1 round of pie crust into the bottom and up the sides of the cup.

In a 4-cup measuring cup, combine the eggs, milk, and the salt. Whisk well. Set aside.

To assemble the Mini Spinach Quiche:

  1. Place one tablespoon of cheese into 12 of the mini muffin cups. Evenly divide the wilted spinach among the 12 cups, about 1/2 teaspoon. Sauté bell pepper and evenly divide the chopped red pepper into the mini muffin cups.

To assemble the Mini Mushroom Quiche:

  1. Place one tablespoon of cheese into 12 of the mini muffin cups. Sauté the mushrooms until their water is released. Evenly divide the chopped mushroom among the 12 cups, about 1/2 teaspoon. 
  2. Pour egg mixture into each cup filling to within 1/4 inch of the top. 

To Assemble the Mini Veggie Quiche:

  1. Divide the cheese evenly among the cups. 
  2. Sauté veggies and evenly distribute the veggie mixture among the cups. 

*Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm or freeze.

Recipe Notes:

  1. To wilt the spinach, place spinach into small saucepan and cover with water. Bring to a boil and cook until spinach is dark green and wilted. 
  2. Alternatively, in a small saucepan, place the spinach with 1/4 cup of water and sauté over medium high heat until wilted. Place spinach between two kitchen towels or paper towels and remove as much water as possible. After drained, chop into smaller pieces.
     

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