Easy Mini Quiches

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.

Easy Mini Quiches
 
Author:
Recipe Type: Breakfast
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Sauté leeks with a little bit of salt in butter over medium heat, until softened. Allow to cool while you cut out the crust.
  3. 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.
  4. 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.
  5. 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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