Mini Quiche with Bacon, Gruyère, Spinach, Feta, and Assorted Cheeses Recipe

Introduction

These Mini Quiches are perfect bite-sized treats for breakfast, brunch, or a party appetizer. With a flaky crust and flavorful fillings, they’re easy to customize and sure to impress your guests.

Ingredients

• 2 (15 ounce) packages refrigerated pie crusts (4 crusts total)
• 5 large eggs
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 strips cooked bacon, crumbled
• 1/4 cup shredded Gruyère cheese
• 1 tablespoon finely chopped green onions
• 1/4 cup chopped fresh spinach, sautéed
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped sun-dried tomatoes (optional)
• 1/4 cup finely chopped mushrooms, sautéed
• 1/4 cup shredded Swiss cheese
• 1/4 teaspoon fresh thyme (optional)
• 1/4 cup diced cooked ham
• 1/4 cup shredded sharp cheddar cheese

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Grease two 24-cup mini muffin pans.
2. Step 2: On a lightly floured surface, roll out the pie crusts slightly to thin them. Using a 2.5-inch round cookie cutter, cut out 48 circles. Gently press each circle into the muffin cups. Chill the pans in the refrigerator while preparing the fillings.
3. Step 3: In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, and black pepper until smooth. Transfer the mixture to a large measuring cup or pitcher for easy pouring.
4. Step 4: Divide the fillings among the muffin cups, placing about 12 portions of each filling in the cups. For example, use a combination of bacon and Gruyère in 12 cups, spinach and feta in another 12, mushrooms and Swiss in another, and ham with cheddar in the last 12.
5. Step 5: Pour the egg mixture over each filling-filled crust, filling about three-quarters full.
6. Step 6: Bake for 22 to 25 minutes, or until the egg is set and the tops are lightly golden.
7. Step 7: Let the mini quiches cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Tips & Variations

• Feel free to swap in your favorite vegetables, meats, or cheeses to customize the mini quiches to your taste.
• For a vegetarian version, omit the bacon and ham and add extra vegetables like bell peppers or zucchini.
• Use pre-sautéed spinach and mushrooms to reduce moisture and prevent soggy crusts.
• Chilling the crust-lined pans before filling helps keep the crusts from shrinking during baking.

Storage

Store leftover mini quiches in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes or until warmed through. They can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mini quiches ahead of time?

Yes, you can prepare the mini quiches a day in advance and keep them refrigerated. Simply reheat before serving, or enjoy them chilled.

What other crust options can I use?

If you prefer, you can use puff pastry or phyllo dough instead of pie crust. Just adjust baking times as needed to ensure a golden, crispy base.

Mini Quiche with Bacon, Gruyère, Spinach, Feta, and Assorted Cheeses Recipe

Print Recipe

★★★★★

4.6 from 96 reviews

These Mini Quiches are perfect bite-sized savory treats made with flaky pie crusts and a variety of delicious fillings including bacon, ham, Gruyère, cheddar, feta, and sautéed vegetables. Ideal for brunch, appetizers, or snack time, they are baked to golden perfection and can be served warm, at room temperature, or chilled.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 48 mini quiches 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 2 (15 ounce) packages refrigerated pie crusts (4 crusts total)

Egg Mixture

• 5 large eggs
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Fillings

• 2 strips cooked bacon, crumbled
• 1/4 cup shredded Gruyère cheese
• 1 tablespoon finely chopped green onions
• 1/4 cup chopped fresh spinach, sautéed
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped sun-dried tomatoes (optional)
• 1/4 cup finely chopped mushrooms, sautéed
• 1/4 cup shredded Swiss cheese
• 1/4 teaspoon fresh thyme (optional)
• 1/4 cup diced cooked ham
• 1/4 cup shredded sharp cheddar cheese

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 375°F (190°C) and grease two 24-cup mini muffin pans thoroughly to prevent sticking.
2. Cut and Shape Pie Crusts: Lightly flour a clean surface and roll out the refrigerated pie crusts slightly to make them thinner. Using a 2.5-inch round cookie cutter, cut out 48 circles. Gently press each dough circle into the muffin cups, forming a crust shell. Place the pans in the refrigerator to chill while preparing the fillings.
3. Mix Egg Base: In a large bowl, vigorously whisk together the eggs, heavy cream, whole milk, salt, and black pepper until smooth and well combined. Pour the mixture into a large measuring cup or pitcher for easier distribution.
4. Assemble Mini Quiches: Divide the variety of fillings evenly into 12 muffin cups each in the prepared pans. Carefully pour the egg mixture over the fillings in each cup, filling each about three-quarters full to avoid overflow during baking.
5. Bake: Place the muffin pans in the preheated oven and bake for 22-25 minutes or until the egg mixture is set and the tops are a light golden brown, indicating doneness.
6. Cool and Serve: Remove the pans from the oven and allow the mini quiches to cool in the pans for about 5 minutes. Then transfer them to a wire rack to cool further. Serve warm, at room temperature, or chilled as desired.

Notes

• You can customize the fillings with your favorite meats, cheeses, or vegetables.
• Make sure to pre-cook any raw vegetables or meats before adding to the quiches to ensure they cook through.
• Chilling the crust shells before adding fillings helps maintain their shape during baking.
• Leftover mini quiches can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
• Use a sharp cookie cutter for clean crust circles to fit neatly into the muffin cups.

Keywords: mini quiche, bite-sized quiche, appetizer, brunch recipe, savory pie crust, quiche with bacon and cheese