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Easy Mini Quiches

Easy Mini Quiches

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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!

See Also
Enate_Spain

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.

Easy Mini Quiches

Rebekah Hubbard
Course Breakfast

Ingredients
  

  • 1 prepared pie crust
  • 1 1/2 cups heavy cream
  • 2 eggs
  • 2 Tbsp. Butter
  • 1 leek cut into very thin rings
  • Pinch of salt
  • Freshly cracked black pepper

Instructions
 

  • 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.

 

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