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Easy 30-Minute Mini Quiche Cups Recipe for Quick Snacks at Home

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These mini quiche cups are quick, easy, and perfect for busy weeknights or last-minute guests. They feature a creamy egg filling with a crisp, golden crust and are highly customizable with various veggies, meats, and cheeses.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk or half-and-half
  • 1 cup (about 100 grams) shredded cheddar, Swiss, or mozzarella cheese
  • 1 sheet pie crust or puff pastry, thawed
  • 1/2 cup diced vegetables (bell peppers, spinach, mushrooms, or zucchini)
  • 1/2 cup cooked meat (diced ham, bacon bits, or cooked sausage) – optional
  • 1/4 cup finely chopped onion or shallots – optional
  • Salt and pepper to taste
  • 1/2 teaspoon dried thyme or parsley – optional
  • Butter or non-stick spray for greasing muffin tin

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Roll out the pie crust or puff pastry on a lightly floured surface. Using a round cutter or glass about 3 inches (7.5 cm) in diameter, cut out circles to fit snugly into the muffin cups.
  3. Grease each muffin cup with butter or non-stick spray, then gently press a dough circle into each cup, making sure it reaches the edges without tearing.
  4. In a non-stick skillet over medium heat, sauté diced onions, peppers, or mushrooms until softened (about 3-4 minutes). Add cooked meats just to warm through. Drain any excess moisture.
  5. In a large bowl, whisk the eggs with milk, salt, pepper, and dried herbs until well combined and slightly frothy (about 1-2 minutes).
  6. Divide the sautéed veggies and meat evenly among the crust-lined muffin cups. Sprinkle shredded cheese on top, then carefully pour the egg mixture over each until nearly full but not overflowing.
  7. Bake in the preheated oven for 20-25 minutes until the quiches puff up slightly and crust edges turn golden brown. A toothpick inserted in the center should come out clean.
  8. Let the mini quiche cups rest for about 5 minutes before removing from the tin to set and cool slightly.

Notes

Grease the muffin tin well to prevent sticking. Drain excess moisture from vegetables to avoid soggy quiches. Use room temperature eggs and dairy for smooth filling. Tent with foil if crust edges brown too fast. Do not overfill cups to prevent spills and uneven cooking.

Nutrition

Keywords: mini quiche, quick snacks, easy quiche cups, savory snacks, party appetizers, brunch recipes, egg recipes

Find it online: https://merrymorsel.com/easy-30-minute-mini-quiche-cups-recipe-for-quick-snacks-at-home/