Mini Quiche 4 Ways

Mini Quiche 4 Ways

Skip the store-bought and make your own Mini Quiche! Try these 4 tasty combos or choose your own adventure. Make ahead/freezer friendly and great for kids!

Course Appetizer
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 48 appetizers
Calories 84 kcal

Ingredients
  • 2 (15 ounce) packages refrigerated pie crusts
For the egg mixture:
  • 4 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
For the Mini Bacon Quiche:
  • 3 ounces Swiss cheese grated
  • 3 slices bacon fried and crumbled
  • 2 tablespoons green onion sliced
For the Mini Ham and Cheese Quiche:
  • 3 ounces Swiss cheese grated
  • 1/4 cup (about 1.5 ounces) ham cubed
For the Mini Spinach Quiche:
  • 3 ounces Swiss cheese grated
  • 4 cups (3 ounces) spinach wilted (see notes)
  • 1 tablespoon red bell pepper cubed
For the Mini Mushroom Quiche:
  • 2 tablespoons (1/2 ounce) mushrooms finely chopped
  • 3 ounces Swiss cheese grated
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Instructions
  1. Place the pie crust pouches to stand at room temperature about 15 to 20 minutes.
  2. Preheat the oven to 375 degrees. Spray 48 miniature muffin cups with non-stick cooking spray. 
  3. Open and unfold one pie crust, and press out any fold lines. With a 2 and 1/2 inch floured biscuit cutter, cut 12 rounds. Repeat with remaining pie crusts. In the prepared mini muffin cups, press 1 round of pie crust into the bottom and up the sides of the cup.
  4. In a 4-cup measuring cup, combine the eggs, milk, and the salt. Whisk well. Set aside.
To assemble the Mini Bacon Quiche:
  1. Place one tablespoon of cheese into 12 of the mini muffin cups. Evenly divide the chopped bacon among the 12 cups, about 1/2 teaspoon. Top with a couple slices of green onion.
To assemble the Mini Ham and Cheese Quiche
  1. Place one tablespoon of cheese into 12 of the mini muffin cups. Evenly divide the chopped ham among the 12 cups, about 1/2 teaspoon.
To assemble the Mini Spinach Quiche
  1. Place one tablespoon of cheese into 12 of the mini muffin cups. Evenly divide the wilted spinach among the 12 cups, about 1/2 teaspoon. Evenly divide the chopped red pepper into the mini muffin cups.
To assemble the Mini Mushroom Quiche
  1. Place one tablespoon of cheese into 12 of the mini muffin cups. Evenly divide the chopped mushroom among the 12 cups, about 1/2 teaspoon. 
  2. Pour egg mixture into each of the 48 cups, filling to within 1/4 inch of the top. Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.
Recipe Notes
To wilt the spinach, place spinach into small saucepan and cover with water. Bring to a boil and cook until spinach is dark green and wilted.
Alternatively, in a small saucepan, place the spinach with 1/4 cup of water and sauté over medium high heat until wilted. Place spinach between two kitchen towels or paper towels and remove as much water as possible.

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