Mini Quiche Bites
Mini Quiche Appetizers combine buttery pastry cups with a silky egg custard filling, customizable with cheese, vegetables and herbs. Perfect for entertaining, these two-bite savory treats deliver elegant flavor in a convenient, portable package.
Ingredients
- 2 packages 15 oz each refrigerated pie crust (or 2 homemade pie crusts)
- 6 large eggs
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1 cup shredded cheese Swiss, Gruyère, or cheddar work wonderfully
- 1/2 cup mix-ins of your choice diced ham, crumbled bacon, sautéed mushrooms, spinach, or bell peppers
- 2 tablespoons fresh herbs chopped (chives, parsley, or thyme)
Instructions
- Preheat your oven to 375°F (190°C) and generously spray a 24-cup mini muffin tin with non-stick cooking spray.
- Prepare the pie crust by unrolling it on a lightly floured surface. Using a 2.5-inch round cookie cutter or drinking glass, cut out 24 circles from the pie crust.
- Gently press each dough circle into the mini muffin cups, creating a small pastry shell. The edges should just come to the top of each cup. If the dough tears, simply pinch it back together.
- Pre-bake the empty crusts for 5 minutes to help prevent sogginess, then remove from the oven and let cool slightly while preparing the filling.
- Whisk together the eggs, cream, and milk in a large measuring cup or bowl until well combined. Add salt, pepper, and nutmeg, then whisk again until the mixture looks uniform.
- Distribute your mix-ins and cheese evenly among the partially baked crusts. Each cup should be about 1/3 filled with solid ingredients.
- Carefully pour the egg mixture into each crust, filling them about 3/4 full. Be careful not to overfill as they will puff up during baking.
- Bake for 15-18 minutes until the quiches are puffed, golden around the edges, and just set in the center. They should have a slight jiggle but not look wet.
- Let cool for 5 minutes in the pan before gently removing each quiche using a small butter knife to loosen the edges if needed.
- Garnish with fresh herbs and serve warm or at room temperature.
Notes
- For the crispiest crust, be sure your oven is fully preheated before baking.
- If making ahead, cool completely before storing in an airtight container in the refrigerator for up to 3 days.
- These freeze beautifully! Freeze in a single layer, then transfer to a ziplock bag for up to 2 months.
- Reheat frozen quiches in a 325°F oven for about 10 minutes (no need to thaw first).
- For a lighter version, substitute half-and-half for the heavy cream or use all milk.
- To prevent soggy bottoms, make sure any vegetable mix-ins are well-drained and patted dry.