Short Description

These Mini Quiches are bite-sized delights featuring flaky pie crust cups filled with a creamy egg and cream base, ready to be customized with flavorful toppings—like the Greek-inspired version.

Why You’ll Love This Recipe

Perfectly portioned: Ideal for breakfast, brunch, or appetizers.
Customizable flavors: Greek or any topping you like.
Make‑ahead convenience: Bake in bulk, refrigerate or freeze, and reheat as needed.
Easy to prepare: Simple steps with minimal fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 pie crust rounds
3 eggs
½ cup heavy cream
¼ tsp salt
⅛ tsp pepper
Cooking spray

Greek Topping (makes 8 quiches):

½ cup cooked spinach, excess water removed, chopped
¼ cup roasted red bell pepper, finely chopped
3 Tbsp crumbled feta cheese
1 tsp fresh dill, minced

(For other flavors: see Variations section.)

Directions

Preheat oven to 375 °F. Lightly coat a 24-cup mini muffin tin with cooking spray.
Unroll pie crusts and use a 3-inch cookie cutter to cut out 24 circles. Gently press each circle into a muffin cup.
In a medium bowl, whisk together 3 eggs, ½ cup heavy cream, ¼ tsp salt, and ⅛ tsp pepper until smooth.
Greek version: Distribute spinach, roasted peppers, feta, and dill among 8 crust-lined cups.
Scoop about 2 Tbsp of egg mixture into each of these 8 cups over the toppings.
For the remaining cups, divide any additional toppings or leave them plain, then pour in the egg-cream mixture.
Bake for 15–18 minutes, until the quiche centers are set and the crust is golden.
Let cool briefly in the pan, then remove and serve.

Servings and timing

Yields: ~24 mini quiches (Greek version fills 8; other 16 are plain or flavored)
Prep time: 15 minutes
Cook time: 15–18 minutes
Total time: ~30–35 minutes

Variations

Ham & Cheese: Add 2 Tbsp diced ham and 1 Tbsp shredded cheddar to each cup.
Mushroom & Swiss: Sauté ½ cup sliced mushrooms, then top with mushrooms and 1 Tbsp shredded Swiss cheese.
Bacon & Chives: Sprinkle cooked bacon bits and chopped chives into each crust.
Veggie Delight: Mix chopped bell peppers, onions, and spinach into the egg mixture before pouring.
Goat Cheese & Sun-Dried Tomatoes: Top cups with crumbled goat cheese and chopped sun-dried tomatoes.

Storage/reheating

Refrigerator: Keep cooled quiches in an airtight container for up to 3 days.
Freezer: Flash-freeze in a single layer, then transfer to a freezer bag. Store for up to 1 month.
Reheat:
- Oven: 350 °F for 8–10 minutes until warmed through.
- Microwave: Heat 30–45 seconds on a microwave-safe plate.

FAQs

1. Can I use homemade pie crust?

Yes—homemade or store-bought crusts both work well.

2. What size cookie cutter should I use?

Use a 3-inch cutter to ensure the crust fits the mini-tin cups perfectly.

3. Can I make them gluten-free?

Yes—use a gluten-free pie crust.

4. Do I need to prebake the crust?

No—these cook fully just by filling and baking at 375 °F.

5. Can I double the Greek toppings?

Yes—and you’ll fill up to 16 cups, with enough egg mixture for all 24.

6. Can I omit dairy?

Substitute heavy cream with unsweetened plant-based milk or coconut cream.

7. Are these freezer-friendly?

Absolutely—freeze once baked, then reheat directly from frozen or thawed.

8. How do I prevent soggy crusts?

Ensure toppings like vegetables are well-drained and not overly moist before baking.

9. Can I bake them in a regular muffin tin?

Yes—just use liners and increase baking time slightly (~18–20 minutes).

10. Can I prepare ahead?

Yes—assemble in the tin, cover, refrigerate overnight, and bake when ready.

Conclusion

These Mini Quiches are easy to customize, conveniently portioned, and perfect for any occasion—whether brunch, snacks, or make-ahead meals. From the Greek-inspired version to endless flavor variations, they offer a simple, satisfying bite every time. Enjoy their creamy, savory goodness!

Ezabella