Mini Quiche - 4 Healthy Versions
Try these 4 tasty mini quiche combos. Make for the week ahead - they're freezer friendly!
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PREP TIME
25 mins
COOK TIME
30 mins
TOTAL TIME
55 mins
COURSE
Breakfast
SERVINGS
48
EQUIPMENT
- 24 cup mini muffin tin
INGREDIENTS
For the quiche crust:
- 3 pie crusts, thawed (refrigerated Pillsbury pie crusts work great!)
For the egg mixture:
- 3 eggs
- 1/2 cup heavy cream
- 1/4 tsp. salt
- 1/8 tsp. pepper
Topping Options (each makes enough to fill 8 mini muffin cups):
Mini Bacon & Cheddar:
- 1/4 cup shredded cheddar cheese
- 1/4 cup bacon bits
- 2 Tbsp. green onions, sliced
Mini Ham & Cheese:
- 1/4 cup shredded cheddar cheese
- 1/4 cup ham, cubed
Mini Greek:
- 1/4 cup feta cheese crumbles
- 1/2 cup cooked spinach, chopped
- 2 Tbsp. red bell pepper, chopped
Mini Mushroom & Swiss:
- 1/4 cup shredded swiss cheese
- 2 Tbsp. mushrooms, chopped
INSTRUCTIONS
- Unroll the pie crusts, lay flat, and let stand at room temperature for 15 minutes.
- Preheat oven to 375 degrees. Coat a 24-cup mini muffin tin with non-stick cooking spray.
- Press out pie crusts. With a 3-inch floured biscuit or cookie cutter, cut 12 rounds out of each crust. Press 1 round of pie crust into the bottom and up the sides of each mini muffin cup.
- In a medium-sized bowl, combine milk, eggs, and salt. Whisk well and set aside.
- For each flavor of quiche, evenly divide topping ingredients among the 8 mini muffin cups (for a total of 24 mini quiches).
- Pour egg mixture into each of the 24 cups, filling within 1/4 inch to the top.
- Bake at 375 degrees for 25-30 minutes, or until golden brown.
NOTES
To cook spinach, place about 4 cups of spinach into small saucepan and cover with water. Bring to a boil and cook until spinach is wilted.
KEYWORD
breakfast, quiche, mini quiche, eggs, bacon, cheese