Description
This mini quiche recipe is bite sized pastries filled with eggs, cheese, meat and vegetables. An elegant appetizer or brunch option that can be customized in so many different ways to suit your tastes.
Ingredients
Scale
- 3 pie crust rounds
- 3 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- cooking spray
- 1/2 cup cooked spinach (excess water removed, coarsely chopped)
- 1/4 cup roasted red bell peppers (finely chopped)
- 3 tablespoons feta cheese (crumbled)
- 1 teaspoon fresh dill (minced)
- 1/4 cup ham (diced)
- 1/3 cup Swiss cheese (shredded)
- 1 tablespoon fresh parsley (minced)
- 1/4 cup bacon (cooked and crumbled)
- 1/3 cup cheddar cheese (shredded)
- 2 tablespoons green onions (sliced)
Instructions
- Preheat the oven to 375 degrees F. Coat a 24-cup mini muffin tin with cooking spray.
- Unroll the pie crusts and lay them out on a flat surface. Use a 3 inch cookie cutter to cut a total of 24 circles out of the crusts.
- Press each circle of pie crust into the holes in the muffin tin.
- In a medium bowl, whisk together the eggs, cream, salt and pepper.
- Divide the spinach, roasted peppers, feta cheese and dill between 8 muffin cups.
- Divide the ham, cheese and parsley between 8 muffin cups.
- Divide the bacon, cheese and green onions between 8 muffin cups
- Pour the egg mixture into each cup so that the cup is 3/4 of the way full.
- Bake for 20-25 minutes or until tops are browned. Use a spatula to lift the quiche out of the pan. Serve immediately.