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
Units
Scale
- 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