Quick Mini Quiches
Store-bought pie crust is what makes these quick, and I won’t pretend otherwise. Two rolled crusts, a round cutter, a regular muffin tin, and you’re most of the way there. Press the circles in gently so they come up the sides; if one tears, just pinch it back together. Nobody sees the crust once it’s baked.
The filling is eggs and heavy cream, which sets softer and silkier than milk does. I keep it simple with mozzarella, a little Parmesan, chopped sun-dried tomatoes and a pinch of dried oregano on top. Don’t overfill the cups. Three-quarters full is plenty, because the custard puffs up in the oven and spills over the edge if you go higher. They freeze really well, so I usually make a double batch.
Quick mini quiches with a flaky crust, a silky egg filling, melted mozzarella and bits of sun-dried tomato. Twelve of them bake at once in about 20 minutes. Serve them warm for brunch or a party, or pack the leftovers for lunch the next day.
Ingredients
Equipment
Method
- Heat the oven to 375°F and spray a 12-cup muffin tin. Unroll the pie crusts and cut out 12 circles with a 3 1/2-inch cutter or a glass. Press each circle into a cup so it comes up the sides.2 refrigerated rolled pie crusts, nonstick cooking spray
- Whisk the eggs, heavy cream, salt and pepper together in a bowl until smooth.3 large eggs, 3/4 cup heavy cream, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- Divide the mozzarella, Parmesan and sun-dried tomatoes among the crusts. Pour the custard over them, filling each cup only about three-quarters full.3/4 cup shredded mozzarella, 2 tablespoons grated Parmesan, 1/4 cup oil-packed sun-dried tomatoes
- Sprinkle a pinch of dried oregano over each quiche.1/2 teaspoon dried oregano
- Bake for 18 to 22 minutes, until the crust is golden and the centers are set and lightly browned in spots.
- Let the quiches cool in the tin for 5 minutes, then run a thin knife around each one and lift it out. Serve warm or at room temperature.
Nutrition
Notes
Swap the sun-dried tomatoes for cooked bacon, ham or sautéed spinach, keeping about 1/4 cup total. Baked quiches freeze for up to 3 months; reheat them from frozen at 350°F for about 12 minutes.
You might also like our Authentic French Mini Quiche Lorraine.
made these for a baby shower brunch and doubled the batch, all gone. the 3/4 full tip is real, my first one overflowed
swapped the tomatoes for bacon and cheddar, kids loved them. crust got a little dark on the edges at 22 min so i pulled them at 19
froze half and reheated them for breakfast all week, still good. so easy with the store crust