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Mini Quiches

This quiche recipe has been a brunch staple in my family for decades. It's thinner and less "eggy" than traditional quiches, and it complements any filling you can think of - from bacon to broccoli to mushroom.

I tried a mini version many years ago for a bridal shower I was attending, and it was a huge hit.

No fussing with forks, knives or serving utensils, these bite-sized quiches looked charming, and were just right for a springtime luncheon.

And they're super easy too.

Ever a fan of shortcut ingredients, I use refrigerated pie crusts - cut with a cookie cutter - to save time and effort. No rolling dough? Yes, please!

All you need do is pop the circles into mini muffin tins and add your filling, shredded cheese and choice of mix-ins.

These freeze beautifully too - making them the perfect do-ahead for all of your upcoming spring and summer celebrations!

RECIPE: Mini Quiches

Makes 36


  • 1 package (2 crusts) refrigerated pie crusts, at room temperature for 15 minutes
  • 3 eggs
  • 1 1/2 cups half and half
  • 1 teaspoon kosher salt
  • dash each nutmeg and black pepper
  • 3/4 pound shredded Swiss cheese
  • mix-ins: bacon (cooked till crisp and drained), red bell pepper, broccoli, mushrooms


  1. Pre-heat oven to 375 - lightly spray mini-muffin tins with non-stick cooking spray.
  2. Working with one crust at a time, unroll on a work surface. Using a drinking glass or 2 1/2" cookie cutter, cut out 18 rounds. Repeat with remaining pie crust.
  3. Gently press rounds into bottoms and sides of muffin tins - refrigerate till ready to fill.
  4. Finely chop mix-ins, leaving some larger pieces for garnish if desired (as illustrated in photos).
  5. Lightly whisk eggs in a bowl - add half and half and seasonings and whisk again to blend.
  6. Sprinkle a bit of mix-ins into each crust, followed by the shredded cheese. Pour egg mixture in, filling almost to the top. Top with garnish, if using.
  7. Bake for 25-30 minutes or till golden brown and puffed. Let cool slightly and remove from tins - serve immediately or let cool and freeze on a cookie sheet (quiches can be baked directly from freezer; allow for additional baking time).

Images via Sheri Silver

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