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Mini Quiche 4 Healthy Ways

mini quiche

Mini Quiche - 4 Healthy Versions

Try these 4 tasty mini quiche combos. Make for the week ahead - they're freezer friendly!
Green onion and bacon mini quiche recipe (1)
PREP TIME
25 mins
COOK TIME
30 mins
TOTAL TIME
55 mins
COURSE
Breakfast
SERVINGS
48
EQUIPMENT
  1. 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
  1. Unroll the pie crusts, lay flat, and let stand at room temperature for 15 minutes.
  2. Preheat oven to 375 degrees. Coat a 24-cup mini muffin tin with non-stick cooking spray.
  3. 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. 
  4. In a medium-sized bowl, combine milk, eggs, and salt. Whisk well and set aside.
  5. For each flavor of quiche, evenly divide topping ingredients among the 8 mini muffin cups (for a total of 24 mini quiches).
  6. Pour egg mixture into each of the 24 cups, filling within 1/4 inch to the top. 
  7. 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