Mini Quiche with Bacon, Gruyère, Spinach, Feta, and Assorted Cheeses Recipe
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.
- 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
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
- Preheat and Prepare Pans: Preheat your oven to 375°F (190°C) and grease two 24-cup mini muffin pans thoroughly to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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
