Mini Quiche for Easter Brunch Win
These bite-sized mini quiches feature a buttery, flaky crust and a velvety custard filling. Perfectly portioned for brunch buffets or quick breakfasts, they are endlessly adaptable and surprisingly simple to make.
Equipment
- Standard 24-cup mini muffin tin
- 3-inch round biscuit cutter
- Large liquid measuring cup or bowl with spout
- Whisk
- Baking sheet (if using pre-made tart shells)
- Wire cooling rack
- Knife (for testing doneness)
Ingredients
- 4 large eggs, room temperature
- ½ cup heavy cream or half-and-half
- ½ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon white pepper or black pepper
- ¼ teaspoon freshly grated nutmeg
- 1 cup shredded Gruyère or Swiss cheese
- ½ cup cooked, crumbled bacon or diced ham
- ¼ cup finely chopped green onions scallions
Instructions
- Preheat your oven to 375°F (190°C). If using refrigerated pie crust, unroll it and use a 3-inch round biscuit cutter to cut out circles. Gently press each circle into the cups of a standard 24-cup mini muffin tin. If using pre-made mini tart shells, place them directly on a baking sheet. No greasing is needed.
- In a large liquid measuring cup or a bowl with a spout, whisk together the eggs, heavy cream, milk, salt, white pepper, and nutmeg until completely smooth and uniform, with no streaks of egg white remaining.
- Divide the fillings evenly among the prepared shells. Start with a pinch of cheese, then a little bacon or ham, and a sprinkle of green onions.
- Pour the custard over the fillings, filling each shell almost to the top. Give each one a gentle tap on the counter to release any air bubbles.
- Bake for 15-18 minutes, or until the edges of the crust are golden brown and the centers of the quiches are just set (they should jiggle slightly in the very center when you gently shake the pan). A knife inserted near the edge should come out clean.
- Let them cool in the pan for 5 minutes before carefully transferring them to a wire rack. Allow to cool for at least 10 minutes before serving. Serve warm, at room temperature, or cold.
Notes
For best results, use full-fat dairy and room temperature eggs. Avoid overfilling the shells to prevent spillage. Always cook watery vegetables (mushrooms, spinach) before adding to remove excess moisture. These mini quiches can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in a 350°F oven for 5-7 minutes. Variations include smoked salmon and dill, caramelized onion and goat cheese, or spicy chorizo and cheddar.