Mini Savory Quiches
These delightful bite-sized quiches are packed with cheese, herbs, and veggies, offering the perfect balance of convenience and flavor. Ready in just 45 minutes, they're perfect for brunch, appetizers, or meal prep!
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Servings: 24 mini quiches
Calories: 108kcal
Equipment
- Mini Muffin Tin
- Food Processor
- 3-inch Round Cutter
Ingredients
For the Crust
- 1 1/2 cups all-purpose flour substitute with almond flour for a gluten-free option
- 1/2 tsp salt
- 1/2 cup unsalted butter cold and cubed
- 3-4 tbsp ice water
For the Filling
- 4 large eggs free-range preferred
- 1 cup heavy cream or full-fat coconut milk for dairy-free
- 1 cup grated cheese mix of sharp cheddar and gruyère recommended
- 1/2 cup sautéed vegetables bell peppers, spinach, mushrooms, or your preferred combination
- 2 tbsp fresh herbs chives, thyme, or parsley
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 small onion finely diced and caramelized
- 2 garlic cloves minced
Instructions
- In a food processor, pulse the flour and salt together. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough just comes together. Be careful not to overmix.
- Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes to allow the gluten to relax.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to approximately ⅛-inch thickness.
- Using a 3-inch round cutter, cut out circles. Gently press each dough circle into a greased mini muffin tin, creating a small cup shape.
- In a large bowl, whisk together eggs and cream until well combined. For maximum fluffiness, beat at medium speed for 60 seconds.
- Stir in the grated cheese, sautéed vegetables, caramelized onions, garlic, herbs, salt, and pepper.
- Carefully spoon the filling into each dough cup, filling about ¾ full to allow room for expansion.
- Bake in the preheated oven for 18-22 minutes, or until the centers are set and the tops are golden brown.
- Allow the mini quiches to cool in the pan for 5 minutes before removing to a wire rack.
Notes
Pre-cook vegetables to remove excess moisture and prevent soggy quiches.
Freshly grated cheese melts more evenly than pre-shredded varieties.
These mini quiches can be refrigerated for up to 3 days or frozen for up to 2 months.
To reheat, place in a 350°F oven for 5-7 minutes if refrigerated, or 10-12 minutes if frozen.
Freshly grated cheese melts more evenly than pre-shredded varieties.
These mini quiches can be refrigerated for up to 3 days or frozen for up to 2 months.
To reheat, place in a 350°F oven for 5-7 minutes if refrigerated, or 10-12 minutes if frozen.
Nutrition
Calories: 108kcal | Carbohydrates: 7g | Protein: 3.5g | Fat: 8g | Saturated Fat: 3.5g | Cholesterol: 48mg | Sodium: 120mg | Potassium: 42mg | Fiber: 0.5g | Sugar: 0.5g | Vitamin A: 195IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 0.6mg
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