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Baby Quiches - five ways

These personal sized quiches are customizable and delicious and so cute.


These work great for having people over (family visiting for the holidays, kids friends over) as well as meal prep. You can freeze them for a month and grab them to go in the morning, just microwave for two minutes!


I made these two ways but you can customize as needed. I'll throw out some additional filling ideas further down but the ones I went with this time were:

1. broccoli, mushroom, swiss

2. pancetta, onion, gouda


They go great with a small side salad or fruit in the morning or for lunch. I'm also a huge supporter of breakfast for dinner.




I bought 4inch mini quiche pans on Amazon. A set of 6 was $12. These made my life so easy because they are nonstick and have removable bottoms.


For the crust, if you're feeling ambitious feel free to make your own. I bought pre-made pie crust from the grocery store. They're ready to go and I find them in the crescent roll refrigerator section. I was able to use 2 pie crusts (one package) for 6 quiches.



I like to have these ready to grab in my freezer. I wrap them tightly in a paper towel and aluminum foil after they've had time to cool off. Then I grab one on my way to work and heat it for 2 minutes in the microwave there. Everyone is always jealous and I usually have someone ask where I got it from - my kitchen! Super easy.


I took a poll amongst all the vegetarians I know and some are okay with eggs but some are not. Depending on your definition of vegetarian, these could be!



Okay now how to make them:


You’ll need:

-6 small tart/ quiche pans, mine are 4in and I got them on amazon

-2 premade 9in piecrusts (not shaped)

-4 eggs

-2 cups whole milk

-2 cups freshly shredded cheese (swiss, gouda, cheddar, anything that melts well)

-1 1⁄2 -2 cups of “extras” such as...

- 1 cup pancetta, 1⁄2 cup onion , 1⁄4 cup diced green chilies

- 1 cup diced broccoli, 1 cup diced mushroom

- 1 cup bacon, 1 cup diced bell pepper

- 1⁄2 cup diced onion, 1⁄2 cup sun dried tomatoes, 1⁄2 cup chopped basil

- 1 cup shredded sweet potato, 1 cup diced onion

-Salt and pepper to taste


Instructions:

1. Preheat oven to 400 degrees F

2. Unroll premade piecrust and cut out circles slightly larger than the tart pans

then press into the pan and pinch the edges to make it pretty. Line a baking

pan with foil and place each pan in there. Some recipes call for blind baking

the crust ahead of time but these are small so we won’t bother.

3. Mix together eggs and milk then add in cheese, mix and add in extras. Add

salt and pepper to taste as well as any other spices (I like red pepper flakes)

4. Pour egg mix into the quiche pans but don’t let it overflow.

5. Put pan into the oven and let sit for about 30 minutes. I set a timer for every

10 minutes just to check. You want them to be cooked through but still fluffy.

Remove from oven when the center is cooked but still soft. (toothpick test)

6. Let sit for 5-10 min and then remove from the pans and serve!

7. You can wrap them in foil and freeze for a month. Reheat in a toaster oven on

350 for 10 min or microwave for 2 minutes.


Enjoy! Serve with a side of seasonal fruit or small salad.

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