Description

Buttery, flaky crusts filled with a creamy egg custard, colorful vegetables, and melted cheese—these bite-sized mini quiches are perfect for brunch, parties, or make-ahead breakfasts.

Ingredients

Units Scale

1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
3–4 tbsp ice water
4 large eggs
1/2 cup whole milk
1/2 cup heavy cream
1/2 cup shredded cheddar or gruyère cheese
1/2 cup chopped spinach
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup cherry tomatoes, halved
Salt and pepper, to taste
Fresh herbs (parsley or thyme), for garnish

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Instructions

In a mixing bowl, combine flour and salt. Cut in the cold butter until mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, until dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
Preheat oven to 375°F (190°C). Grease a muffin tin.
Roll out the dough and cut into circles large enough to fit into muffin wells. Press each circle gently into the muffin cups to form mini crusts.
In a bowl, whisk together eggs, milk, cream, salt, and pepper.
Distribute chopped vegetables and cheese evenly into the crusts.
Pour the egg mixture over the filling until just below the top of the crusts.
Bake for 20–25 minutes, or until the centers are set and tops are golden.
Let cool slightly before removing. Garnish with fresh herbs and serve warm or at room temperature.

Notes

Crust can be made a day ahead and refrigerated.
Use a cookie cutter for evenly sized dough circles.
Customize filling with other vegetables or meats like mushrooms, zucchini, or ham.
Can be frozen and reheated for quick breakfasts.

Nutrition

Serving Size: 1 mini quiche
Calories: 180
Sugar: 1g
Sodium: 160mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg