Mini Quiche Cups
There’s something undeniably charming about bite-sized food, and these Mini Quiche Cups are no exception. Whether you’re hosting a brunch, packing a lunchbox, or simply craving a savory treat, these little delights deliver big flavor in every bite. With a buttery crust and a creamy, cheesy filling, they’re as versatile as they are delicious. Let’s dive into why you’ll adore this recipe and how to make it perfectly every time.
Why You’ll Love This Recipe
First, these Mini Quiche Cups are incredibly easy to make. Unlike traditional quiches that require rolling out dough, these use a simple press-in crust, saving you time and effort. Second, they’re perfect for any occasion—elegant enough for a bridal shower but casual enough for a weekday snack. Third, they’re highly customizable. Swap fillings to suit your taste or dietary needs. Fourth, they freeze beautifully, making them a fantastic make-ahead option. And finally, they’re kid-friendly, so even picky eaters will be asking for seconds.
Ingredients Breakdown
Let’s take a closer look at the key ingredients that make these Mini Quiche Cups so irresistible.
- Pie Crust – The foundation of these quiche cups, providing a flaky, buttery base. You can use store-bought for convenience or homemade for extra richness.
- Eggs – The star of the filling, creating a silky, custard-like texture when baked.
- Heavy Cream – Adds richness and ensures the filling stays tender.
- Cheese – Gruyère, cheddar, or Swiss work beautifully, melting into the eggs for a gooey, savory bite.
- Fillings – Classic options include sautéed onions, spinach, bacon, or mushrooms, but the possibilities are endless.
- Seasonings – A pinch of salt, pepper, and nutmeg enhances the flavors without overpowering them.
How to Make Mini Quiche Cups
Follow these simple steps for perfectly baked Mini Quiche Cups every time.
- Prepare the Crust – Roll out the pie crust and cut circles to fit a muffin tin. Press the dough into each cup, ensuring it reaches the edges.
- Pre-Bake the Crust – Blind bake the crusts for 8-10 minutes at 375°F to prevent sogginess.
- Whisk the Filling – In a bowl, beat the eggs, cream, salt, pepper, and nutmeg until smooth.
- Add Fillings – Sprinkle cheese and your chosen fillings into each crust-lined cup.
- Pour the Egg Mixture – Carefully fill each cup three-quarters full with the egg mixture.
- Bake – Bake at 375°F for 18-22 minutes, until the filling is set and the edges are golden.
- Cool and Serve – Let them cool slightly before removing from the tin. Serve warm or at room temperature.
Pro Tips for the Best Results
- For a flakier crust, chill the dough before pressing it into the muffin tin.
- If your crusts shrink during pre-baking, gently press them back into place while still warm.
- To prevent sticking, lightly grease the muffin tin or use silicone liners.
- For a smoother filling, strain the egg mixture through a fine-mesh sieve before pouring.
- Let the quiche cups rest for 5 minutes after baking—this helps them set properly.
Variations and Substitutions
One of the best things about Mini Quiche Cups is their adaptability. Here are some delicious variations:
- Vegetarian – Skip the bacon and load up on roasted bell peppers, spinach, and feta.
- Gluten-Free – Use a gluten-free pie crust or swap in almond flour for a crustless version.
- Keto-Friendly – Replace the crust with finely grated Parmesan pressed into the muffin tin.
- Mediterranean Twist – Add sun-dried tomatoes, olives, and goat cheese.
- Mexican-Inspired – Mix in diced jalapeños, chorizo, and Monterey Jack cheese.
What to Serve With It
These Mini Quiche Cups are fantastic on their own, but they shine even brighter with the right accompaniments.
- Fresh Salad – A light arugula salad with lemon vinaigrette balances the richness.
- Fruit Platter – Fresh berries or melon add a refreshing contrast.
- Soup – Pair with tomato basil soup for a cozy meal.
- Mimosas or Coffee – Perfect for brunch gatherings.
How to Store and Reheat
To keep your Mini Quiche Cups tasting fresh:
- Refrigerate – Store in an airtight container for up to 3 days.
- Freeze – Place cooled quiche cups on a baking sheet to freeze, then transfer to a freezer bag. They’ll keep for up to 2 months.
- Reheat – Warm in a 350°F oven for 10 minutes or microwave for 30-60 seconds.
Frequently Asked Questions (FAQs)
Can I make these ahead of time?
Absolutely! Prepare them up to a day in advance and reheat before serving, or freeze for longer storage.
Can I use milk instead of heavy cream?
Yes, but the filling will be less rich. For best results, use half-and-half if you don’t have cream.
Why did my quiche cups deflate after baking?
This can happen if they’re underbaked. Ensure the centers are fully set before removing them from the oven.
Can I make these crustless?
Definitely! Just grease the muffin tin well and pour the filling directly in.
What’s the best way to remove them from the pan?
Run a butter knife around the edges, then gently lift them out with a fork or small spatula.
Final Thoughts
Mini Quiche Cups are the ultimate crowd-pleaser—easy to make, endlessly adaptable, and always delicious. Whether you’re serving them at a party or enjoying them as a quick breakfast, they’re sure to become a staple in your recipe collection. So grab your muffin tin and get baking—your next brunch just got a whole lot tastier!
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Mini Quiche Cups
Description
These bite-sized Mini Quiche Cups are perfect for brunch, parties, or meal prep. Made with a flaky crust and customizable fillings, they’re easy to make and always a crowd-pleaser.
Ingredients
For the Crust:
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3–4 tablespoons ice water
- For the filling:
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese (cheddar, Swiss, or Gruyère)
- 1/2 cup diced cooked bacon or ham
- 1/4 cup finely chopped vegetables (spinach, bell peppers, or mushrooms)
Instructions
1. Prepare the Crust:
- 1. Prepare the crust: In a food processor, pulse flour and salt. Add butter and pulse until mixture resembles coarse crumbs.
- 2. Gradually add ice water, 1 tbsp at a time, until dough comes together. Shape into a disk, wrap in plastic, and chill for 30 mins.
- 3. Preheat oven to 375°F (190°C). Roll out dough and cut circles to fit a mini muffin tin. Press dough into cups.
- 4. Make filling: Whisk eggs, cream, salt, and pepper. Stir in cheese, meat, and vegetables.
- 5. Fill each crust with 1 tbsp filling. Bake for 18-20 mins until set and golden.
- 6. Cool in pan for 5 mins, then transfer to a rack. Serve warm or at room temperature.
Notes
• Dough can be made 1 day ahead. • Use silicone muffin cups for easy removal. • Freeze baked quiches for up to 1 month. Reheat at 350°F for 10 mins.
