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
Scale
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.