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.
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Easy Mini Quiches
- Total Time: 40 minutes
- Yield: 12 mini quiches 1x
Description
These easy mini quiches are perfect for breakfast, lunch, or dinner. With a flaky crust and creamy custard, they’re a versatile and delicious option for any meal.
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
- Optional: 2-3 strips of bacon, cooked and finely chopped
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a medium skillet, melt the butter over medium heat. Add the leeks and a pinch of salt. Sauté for 5-7 minutes, stirring occasionally, until the leeks are softened. Remove from heat and allow to cool slightly.
- Roll out the prepared pie crust on a floured surface. Using a round cutter, cut out circles of dough and press them into the cups of a muffin tin to form the crusts for your mini quiches.
- In a mixing bowl, whisk together the heavy cream and eggs until well combined. Season with freshly cracked black pepper.
- Distribute the sautéed leeks evenly among the crust-lined muffin cups. If using, add the bacon crumbles as well.
- Pour the egg and cream mixture over the leeks, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the quiches are set and the tops are lightly golden brown.
- Allow to cool for a few minutes before removing from the muffin tin. Serve warm or at room temperature.
Notes
These mini quiches can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. For a non-vegetarian option, add bacon crumbles. Serve with a side salad with a bit of acidity to complement the richness of the quiches.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 mini quiche
- Calories: 200
- Sugar: 1
- Sodium: 180
- Fat: 17
- Carbohydrates: 10
- Fiber: 1
- Protein: 4
- Cholesterol: 60
Frequently Asked Questions
What type of cheese works best in the Easy Mini Quiches?
You can use any cheese you like, but cheddar or feta are popular choices that complement the leeks well.
How do I incorporate bacon into the Easy Mini Quiches?
Cook 2-3 strips of bacon until crispy, finely chop them, and add them to the mixture with the leeks and custard before baking.
Can I use different vegetables instead of leeks in the Easy Mini Quiches?
Yes, feel free to substitute leeks with other vegetables like spinach, bell peppers, or mushrooms based on your preference.
