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justalittlebite recipe 1: Mini quiche with spinach, cheese, and bacon in a flaky crust.

Mini Quiches a Simple and Delicious Recipe

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Ingredients
  

Ingredients for Pie Dough

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cups cold butter (cut into small cubes)
  • 1/4 cups cold water (more if needed)

Ingredients for Mini Quiches

  • 1 package refrigerated pie crusts (or homemade pie dough)
  • 4 large eggs
  • 1 cup heavy cream (or use whole milk for a lighter version)
  • 1 cup shredded cheese (Swiss cheese, cheddar cheese, or a mix of both)
  • 1/2 cup finely chopped spinach or any preferred vegetables (like bell peppers, mushrooms, or fresh spinach)
  • 1/4 cup diced onion (optional)
  • Salt and pepper to taste

Instructions
 

Instructions for Pie Dough

  • Mix Dry Ingredients: In a large bowl, combine the flour and salt.
  • Cut in the Butter: Add the cold butter to the flour mixture.Use a pastry cutter or your hands to incorporate the butter into the flour until the mixture forms a texture similar to coarse crumbs.
  • Add Water: Slowly add cold water, a tablespoon at a time, mixing until the dough comes together.
  • Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using. This will make it easier to roll out and prevent shrinking while baking.
    Mini quiche recipe: Cutting dough circles for mini quiche crusts using a cookie cutter

Instructions for Mini Quiches

  • Start by setting your oven to 375°F (190°C) to preheat. Spray your mini muffin pan or muffin tin with non-stick cooking spray to ensure easy removal after baking.
  • Prepare the Pie Crusts: Roll out the pie crusts and use a cookie cutter or a small measuring cup to cut circles from the dough. You’ll want the circles to be slightly larger than the mini muffin cups. Press each circle of dough gently into the muffin cups, lining the bottom and up the sides to form your mini quiche crusts.
  • Whisk the Egg Mixture: In a large bowl, whisk together the eggs, heavy cream, and a pinch of salt and pepper. This mixture will create the creamy filling for your mini quiches. You can also use a measuring cup for more precise amounts. If you prefer a lighter filling, feel free to substitute the heavy cream with milk or whole milk for a slightly different texture.
  • Add Fillings: Now it’s time to get creative! Spoon your desired fillings into each mini muffin cup. You can include a combination of crumbled bacon, shredded cheese (Swiss cheese, cheddar, or gruyere are great options), chopped spinach, and bell peppers. Feel free to experiment with different quiche add-ins based on your preferences.
    Mini quiche recipe: Whisking egg mixture and pouring it into prepared pie crusts with fillings.
  • Pour the Egg Mixture: Carefully pour the egg mixture over the fillings, filling each mini muffin cup about 3/4 full. Be sure not to overflow the crusts. If you’re making a crustless mini quiche, simply pour the egg mixture directly into the pan without any crust.
  • Bake: Place your mini quiches in the oven and bake for 20-25 minutes, or until the quiches are puffed up and golden brown on top. The bake time will depend on the size of your muffin tin and the thickness of the egg filling. Keep an eye on them during the last few minutes to ensure the crust is golden brown and the egg mixture is set.
  • Cool and Serve: Once the mini quiches are done baking, let them cool for about 5 minutes before removing them from the pan. If you used a mini muffin pan, they should pop out easily. Serve warm, and enjoy the crispy, creamy goodness!