Description
Mini quiches in four delicious variations — spinach and feta, mushroom thyme, bell pepper cheddar, and tomato green onion — perfect for brunch, snacks, or parties.
Ingredients
Scale
- 6 large eggs
- 3/4 cup heavy cream
- 24 mini pie crusts (store-bought or homemade)
- 1/2 cup chopped spinach, sautéed
- 1/4 cup crumbled feta cheese
- 1/2 cup chopped mushrooms, sautéed
- 1 teaspoon fresh thyme, chopped
- 1/2 cup diced red bell pepper
- 1/4 cup shredded cheddar cheese
- 6 cherry tomatoes, sliced
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin.
- In a bowl, whisk eggs, cream, salt, and pepper. Divide into four bowls and stir in different fillings: spinach and feta, mushrooms and thyme, bell pepper and cheddar, tomato and green onion.
- Roll out pie crusts and cut 24 small circles. Press into muffin tin cups.
- Fill each crust with egg mixture, taking care not to overfill.
- Bake for 20–25 minutes until centers are set and tops are golden.
- Let cool 10 minutes before removing from tin.
- Serve warm or at room temperature.
Notes
- Blind baking crusts can prevent soggy bottoms.
- Let fillings cool before mixing with eggs.
- Use silicone muffin tins for easier removal.
- Mini quiches can be made ahead and frozen.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 110
- Sugar: 1g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 65mg
Keywords: mini quiche, brunch recipe, vegetarian quiche, party appetizers, quiche 4 ways