For breakfast, lunch or dinner, these mini quiches are a delight for the eyes and tastebuds. Serve with a side salad for a delicious meal.
I have been craving quiche lately. But I didn’t want a whole quiche. So I decided to make a miniature version – perfect for easy breakfast and lunch reheats, too.
This recipe makes right around 12 muffin-sized quiches. For us, it was perfect to eat three with a big salad on the side. Something with a little acidity to it is a perfect balance to the buttery, flaky goodness.
They’d also make a really easy party bite!
These are vegetarian as-is, but if you wanted to throw in some bacon crumbles, I would not be opposed. Just cook 2-3 strips, finely chop and add them right in with the leeks and custard.
- 1 prepared pie crust
- 1½ cups heavy cream
- 2 eggs
- 2 Tbsp. Butter
- 1 leek, cut into very thin rings
- Pinch of salt
- Freshly cracked black pepper
- Preheat the oven to 375 degrees Fahrenheit.
- Sauté leeks with a little bit of salt in butter over medium heat, until softened. Allow to cool while you cut out the crust.
- Roll out the pie crust and cut out 12 circles using a 3 to 4 inch cookie or biscuit cutter. Spray a standard muffin tin with nonstick spray and then add one dough circle to each cavity, pressing lightly to make sure the dough fills the corners.
- Whisk the eggs, cream, cooked leeks and pinch of salt together until the eggs are well blended. Carefully fill each crust right to the top.
- Bake for 20 minutes, and then turn on the broiler for just a minute at the end for a little nice browning on the top of the quiche.