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Easy Mini Quiches

Rebekah Hubbard
Course Breakfast


  • 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


  • 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.