Description
These Mini Quiches are bite-sized delights made with flaky pie crust and a creamy egg base, easily customized with a variety of toppings like a Greek-inspired mix of spinach, feta, and herbs.
Ingredients
3 pie crust rounds
3 eggs
½ cup heavy cream
¼ tsp salt
⅛ tsp pepper
Cooking spray
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
Instructions
- Preheat oven to 375 °F. Lightly coat a 24-cup mini muffin tin with cooking spray.
- Unroll pie crusts and cut out 24 circles using a 3-inch cookie cutter. Press each circle into a muffin cup.
- In a bowl, whisk together eggs, heavy cream, salt, and pepper until smooth.
- Distribute spinach, roasted peppers, feta, and dill among 8 of the crust-lined cups.
- Pour about 2 Tbsp of the egg mixture into each of these 8 cups over the toppings.
- Fill remaining cups with other toppings or leave plain, then add the egg mixture to each.
- Bake for 15–18 minutes until centers are set and crust is golden.
- Cool slightly in the pan, then remove and serve.
Notes
- Ensure toppings like spinach are well-drained to avoid soggy crusts.
- Use liners if baking in a standard muffin tin and extend baking time slightly.
- Mix and match toppings to suit your preferences.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini quiche
- Calories: 90
- Sugar: 0.5g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 45mg
