MINI QUICHE RECIPE

This mini quiche recipe is a go to favorite quiche recipe for breakfast, brunch, showers, and parties! Make ahead for easy entertaining or breakfast!

Author: Robyn Stone | Add a Pinch

Serves: 4 dozen mini quiche

INGREDIENTS

• 1 Perfect Pie Crust Recipe or Puff Pastry
• 6 large eggs, beaten
• 1 cup heavy cream
• 1½ cups grated cheddar cheese
• Salt and pepper
• pinch of cayenne pepper
• Add-In Options
• spinach, chopped
• broccoli, chopped
• mushrooms, cleaned and diced
• onion, diced
• garlic, minced
• bacon, cooked and crumbled
• ham, cooked and diced
• seafood, cooked and chopped

INSTRUCTIONS

1. Preheat oven to 375º F.
2. Spray mini muffin tin with nonstick cooking spray, set aside
3. Using a small round cutter, cut pie crust or puff pastry and place into indentations of muffin tin and place in the oven to pre-bake for about 15 minutes.
4. Whisk together eggs and heavy cream until light and fluffy. Add salt, pepper, and cayenne pepper until well-combined. Stir in cheese. Pour into pie shells and top with add-in options as desired. Bake for for 15-25 minutes until the egg mixture is set. Remove from the oven and let rest about 5 minutes before serving.
5. Serve warm.

NOTES

Once they have been completely cooked and cooled, I like to flash freeze them for about 30 minutes to an hour. Then, I place them in a freezer safe zip top bag or other freezer safe container, label them for the type or types of quiche included in the container, and freeze them for later use for up to two months.
Reheat in a 375º F oven for 8-10 minutes or in the microwave at 70% power for 30-45 seconds. Take care not to overheat as they will become tough.

recipe adapted from addapinch