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Easy Mini Quiches Recipe (Quick & Delicious)

Easy Mini Quiches Recipe (Quick & Delicious)

These simple mini quiches feature flaky refrigerated pie crust, a creamy egg-and-milk custard, cheddar cheese, onion, and your choice of cooked bacon or ham. They bake in a standard muffin tin and make 12 savory bites.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 crust, about 7-8 ounces Refrigerated 9-inch pie crust
Egg Custard
  • 4 eggs Large eggs
  • 1/2 cup Whole milk or half-and-half
Filling
  • 1/2 cup Shredded cheddar cheese
  • 1/2 cup Cooked, crumbled bacon or diced cooked ham
  • 1/4 cup Finely diced onion
Seasoning
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black pepper
Garnish
  • 1 tablespoon, optional Chopped chives or green onion

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and grease a 12-cup muffin tin. Unroll the refrigerated pie crust and cut twelve rounds about 3 1/2 inches wide.
  2. Press one pastry round into each muffin cup, then lightly prick the bottoms with a fork. For firmer, less soggy bases, prebake the crusts for 5 minutes.
  3. Whisk the eggs, whole milk or half-and-half, salt, and black pepper in a bowl until well blended. The mixture should look smooth and evenly combined.
  4. Divide the cooked bacon or ham, diced onion, and shredded cheddar among the twelve pastry shells. Keep the portions fairly even so each quiche has a balanced filling.
  5. Pour the egg mixture into each crust, filling no more than about three-quarters full. Leave room because the custard expands as it bakes.
  6. Bake for 18–22 minutes, until the centers are set and the tops are lightly golden. Remove the pan from the oven and let the quiches cool for 5 minutes.
  7. Loosen each mini quiche with a thin knife or small spatula. Sprinkle with optional chopped chives or green onion and serve warm.

Notes

Cook and cool the bacon and onion before adding them so the pastry stays crisp. Refrigerate mini quiches for up to 3 days and reheat at 325°F (165°C) until warm. They also freeze well once fully cooled.