Description
These irresistible mini quiches are perfect for every brunch table, combining a flaky pie crust with a rich and creamy egg custard filled with your favorite veggies, meats, and cheese. Easy to prepare and customizable, they offer a delicious and elegant addition to any brunch or light meal.
Ingredients
Scale
Crust
- 2 unbaked flaky pie crusts (choose pre-made or homemade)
Filling
- 4 large fresh eggs
- 1/2 cup whole milk (or substitute with half-and-half for richer taste)
- 1/2 cup heavy cream (or evaporated milk for lighter version)
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup add-ins (roasted vegetables, cooked meats, or fresh herbs)
- 1/2 cup shredded or crumbled cheese (cheddar, feta, or preferred type)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) or according to the instructions on the pie crust package to ensure a perfectly baked crust.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the 4 large eggs, 1/2 cup whole milk, 1/2 cup heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until the mixture is smooth and fully combined.
- Add Fillings: Gently fold in your choice of 3/4 cup of add-ins such as roasted vegetables, cooked meats, or fresh herbs along with 1/2 cup of shredded or crumbled cheese to distribute evenly throughout the mixture.
- Fill Pie Crust: Pour the egg and filling mixture into the unbaked flaky pie crusts, filling each about three-quarters full to allow room for expansion while baking.
- Bake Quiche: Place the filled pie crusts on a baking sheet and bake in the preheated oven for 25-30 minutes or until the center is fully set and the crust is golden brown.
- Cool and Serve: Remove the baked mini quiches from the oven and allow them to cool slightly before slicing and serving warm.
Notes
- You can customize the add-ins with your favorite roasted vegetables, cooked meats like bacon or ham, or fresh herbs for varied flavors.
- Using half-and-half instead of whole milk will make the quiche richer and creamier.
- Watch the baking time carefully as ovens vary; the quiche is done when the filling is set and slightly puffed.
- Pre-bake the pie crust slightly if you prefer a crisper bottom crust to avoid sogginess.
- Allow the quiche to cool for a few minutes before cutting to achieve clean slices.
