Mini Quiche Variety Pack (Print Version)
# Ingredients:
→ Pastry Base
01 -
2 packages (15 ounce each) refrigerated pie crusts (4 crusts total)
→ Egg Mixture
02 -
5 large eggs
03 -
1/2 cup heavy cream
04 -
1/2 cup whole milk
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon black pepper
→ Classic Lorraine Filling
07 -
2 strips cooked bacon, crumbled
08 -
1/4 cup shredded Gruyère cheese
09 -
1 tablespoon finely chopped green onions
→ Spinach & Feta Filling
10 -
1/4 cup chopped fresh spinach, sautéed
11 -
1/4 cup crumbled feta cheese
12 -
1 tablespoon chopped sun-dried tomatoes, optional
→ Mushroom & Swiss Filling
13 -
1/4 cup finely chopped mushrooms, sautéed
14 -
1/4 cup shredded Swiss cheese
15 -
1/4 teaspoon fresh thyme, optional
→ Ham & Cheddar Filling
16 -
1/4 cup diced cooked ham
17 -
1/4 cup shredded sharp cheddar cheese
18 -
1 tablespoon chopped parsley
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Thoroughly grease two 24-cup mini muffin pans.
02 -
On a lightly floured surface, roll out the pie crusts slightly to thin them. Using a 2.5-inch (6.5 cm) round cookie cutter, cut out 48 circles. Gently press each circle into the muffin cups. Chill the pans in the refrigerator while preparing the fillings.
03 -
In a large bowl, whisk eggs, cream, milk, salt, and pepper until completely smooth. Transfer to a large measuring cup or pitcher for easy pouring.
04 -
Divide your choice of fillings into 12 muffin cups each (creating 12 of each variety). Pour the egg mixture into each cup on top of the fillings, filling them about three-quarters full.
05 -
Bake for 22-25 minutes, or until the egg is set and the tops are lightly golden. Let the quiches cool in the pan for 5 minutes, then transfer to a wire rack.
06 -
Serve warm, at room temperature, or chilled.
# Notes:
01 -
These mini quiches can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
02 -
For best results when freezing, place cooled quiches on a baking sheet until frozen solid, then transfer to freezer bags.
03 -
Reheat frozen quiches in a 350°F (175°C) oven for about 10 minutes.