Mini Quiche
A delightful, bite-sized treat perfect for breakfast, brunch, or a light dinner. These mini quiches are versatile and easy to customize with your favorite fillings.
Equipment
- Mixing Bowl
- Muffin Tin
Ingredients
Ingredients
- 1 cup Whole milk or half and half
- 4 large Eggs at room temperature
- 1 teaspoon Kosher salt
- ¼ teaspoon Ground black pepper
- 2 pie crusts Pie crusts or shortcrust pastry 14 ounces in total or 400 g
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: Roll out your pie crusts if they are not already rolled. Cut out circles to fit into mini muffin tins and place them in the greased muffin tins.
- Step 3: In a mixing bowl, whisk together the whole milk (or half and half) and eggs until fully combined. Add the kosher salt and ground black pepper, mixing well.
- Step 4: Add your desired fillings into the crusts before pouring the egg mixture over them.
- Step 5: Carefully pour the egg mixture over the fillings in each pie crust, filling each one about three-quarters full.
- Step 6: Bake for about 20-25 minutes, or until the quiches are set in the center and lightly golden on top.
- Step 7: Let them cool in the muffin tin for about 5 minutes before transferring to a wire rack to cool further.
Notes
For a flakier crust, refrigerate your pie crust before using. Ensure eggs are at room temperature for fluffier texture. Experiment with different cheeses for varied flavors.