Description
Mini quiches filled with various ingredients, perfect for appetizers or snacks.
Ingredients
Scale
- 4 pie crusts thawed (homemade or from 2 boxes store-bought)
- For the egg mixture:
- 4 eggs
- 1 cup milk
- 1/2 teaspoon Salt
- For the Mini Beef Quiche:
- 3 ounces Swiss cheese grated
- 3 slices beef fried and crumbled
- 2 tablespoons green onion sliced
- For the Mini Beef and Cheese Quiche:
- 3 ounces Swiss cheese grated
- 1/4 cup (about 1.5 ounces) beef cubed
- For the Mini Spinach Quiche:
- 3 ounces Swiss cheese grated
- 4 cups (3 ounces) spinach wilted
- 1 tablespoon red bell pepper cubed
- For the Mini Mushroom Quiche:
- 2 tablespoons (½ ounce) white button mushrooms trimmed and finely chopped
- 3 ounces Swiss cheese grated
Instructions
- Let the pie crusts stand at room temperature for 15 to 20 minutes. Preheat the oven to 375 degrees. Spray 48 miniature muffin cups with non-stick cooking spray.
- Open and unfold one pie crust, then press out any fold lines. With a 2-½ inch biscuit cutter, cut out 12 rounds. Repeat with remaining 3 pie crusts.
- In the prepared mini muffin tins, press 1 round of pie crust into the bottom and up the sides of the cup.
- In a 4-cup measuring cup, combine the eggs, milk, and the salt. Whisk well. Set aside.
- In 12 of the mini muffin cups, add 1 tablespoon of cheese for Mini Beef Quiche. Evenly divide the chopped beef among the 12 cups, using about ½ teaspoon beef in each. Top with a couple slices of green onion.
- In 12 of the mini muffin cups, add 1 tablespoon of cheese for Mini Beef and Cheese Quiche. Evenly divide the chopped beef among the 12 cups, using about ½ teaspoon beef in each.
- In 12 of the mini muffin cups, add 1 tablespoon of cheese for Mini Spinach Quiche. Evenly divide the wilted spinach among the 12 cups, using about ½ teaspoon spinach in each. Evenly divide the chopped red pepper among the mini muffin cups.
- In 12 of the mini muffin cups, add 1 tablespoon of cheese for Mini Mushroom Quiche. Evenly divide the chopped mushroom among the 12 cups, using about ½ teaspoon mushroom in each.
- Pour egg mixture into each of the 48 cups, filling to within ¼ inch of the top. Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.
Notes
- For pie crust, use frozen and thawed store-bought or make your own.
- Beef can be fried in the oven for convenience.
- Grate Swiss cheese fresh for better consistency.
- Wilt spinach by boiling or sautéing it.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 appetizer
- Calories: 110
- Sugar: 1g
- Sodium: 142mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 22mg
Keywords: Mini Quiche Recipes, appetizers, snacks, baking