Description
These delightful mini quiches are versatile and easy to prepare, perfect for breakfast, brunch, or snacks.
Ingredients
Scale
- 2 pie crusts (store-bought is fine)
- 1 Tablespoon butter
- 4 large eggs (room temperature)
- ¾ cup (180 ml) whole milk (low-fat works too)
- ½ cup (120 ml) heavy cream
- ½ teaspoon salt
- ½ teaspoon pepper
- Dash cayenne (optional)
- 1 cup (40 g) finely chopped fresh spinach
- ½ cup (60 g) chopped onion (about half a large onion)
- 1 cup (145 g or 5 oz) diced cooked ham
- 1 cup (85 g or 4 oz) shredded Swiss cheese
Instructions
- Roll out the pie crusts on a clean surface and use a 4-inch round cookie cutter to cut circles.
- Lightly grease a standard 12-cup muffin tin with the butter.
- Place the dough circles in the muffin tin and press gently into the bottom and sides of each cup.
- To keep the crusts firm, place the muffin tin in the freezer while you prepare the filling.
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the eggs, milk, cream, salt, pepper, and cayenne, if using.
- Stir in the chopped spinach, onion, ham, and cheese until evenly combined.
- Remove the muffin tin from the freezer and carefully fill each cup with the egg mixture, ensuring you leave about ¼-inch of space at the top.
- Bake in your preheated oven for 25 to 30 minutes, or until the centers are set and the edges are golden brown.
- Allow the mini quiches to cool in the tin for about 10 minutes before removing them to serve warm.
Notes
Make sure your eggs are at room temperature for a fluffier texture. Experiment with different cheeses and fillings to create variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 60
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg