Ingredients
Scale
For the Base (Crust or Crustless Option):
- 1 sheet refrigerated pie crust (or puff pastry) (optional, for crust version)
- Non-stick cooking spray (for greasing the muffin tin)
For the Egg Mixture:
- 6 large eggs
- ½ cup milk (or heavy cream for a richer texture)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional, for extra flavor)
Fillings (Choose Your Favorites or Mix & Match!):
- ½ cup shredded cheese (cheddar, mozzarella, feta, or Swiss)
- ½ cup cooked turkey bacon or chicken sausage, chopped
- ½ cup spinach, finely chopped
- ½ cup bell peppers, diced
- ¼ cup mushrooms, diced
- 2 tablespoons green onions or chives, chopped
Instructions
Step 1: Prepare the Muffin Tin
- Preheat your oven to 375°F (190°C).
- Lightly grease a 12-cup muffin tin with non-stick cooking spray or line with silicone baking cups.
Step 2: Make the Crust (Optional)
- Roll out the pie crust and use a round cutter (or the rim of a glass) to cut 12 small circles that fit into the muffin tin.
- Press each crust round into the bottom and slightly up the sides of each muffin cup.
Step 3: Whisk the Egg Mixture
- In a mixing bowl, whisk together eggs, milk, salt, pepper, and paprika until smooth and well combined.
Step 4: Add the Fillings
- Divide your chosen cheese, meats, and vegetables evenly among the muffin cups.
- Pour the egg mixture over the fillings, filling each cup about ¾ of the way full.
Step 5: Bake the Mini Quiches
- Place the muffin tin in the oven and bake for 18-20 minutes, or until the eggs are set and slightly golden on top.
- Let the quiches cool for a few minutes before carefully removing them from the tin.
Step 6: Serve and Enjoy!
Serve warm, or let them cool completely before storing for later.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 120
- Sugar: 1g
- Fat: 9g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 7g