Ingredients
Scale
- 1 package of premade pie crusts or homemade puff pastry
- 4 large eggs
- 1 cup heavy cream or milk
- 1/2 cup chopped spinach or kale
- 1/2 cup crumbled feta or goat cheese
- 1/4 cup finely chopped red bell peppers
- 1/4 cup diced cooked bacon or ham (optional)
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
- Fresh herbs like parsley or chives for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs and heavy cream until fully combined.
- Add the chopped spinach, crumbled cheese, red peppers, and cooked bacon (if using). Season with salt, black pepper, and smoked paprika. Mix well.
- Roll out the pie crusts and cut into small rounds using a cookie cutter or glass (about 2-inch diameter).
- Press the pastry rounds into a mini muffin tin, ensuring they cover the bottom and sides.
- Pour the egg mixture into each pastry shell, filling about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the filling is set and golden brown.
- Remove from oven and let cool slightly before transferring to a serving plate. Garnish with fresh herbs.
Notes
- These mini quiches can be made ahead and stored in the refrigerator for up to 3 days. Reheat in the microwave for 30 seconds or bake at 350°F (175°C) for 10 minutes to restore freshness.
- Use gluten-free pastry if needed by selecting gluten-free pie crusts or making your own with gluten-free flours.
- Feel free to add other fillings like sautéed mushrooms, cooked chicken, or roasted vegetables for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Optionally Gluten-Free
Nutrition
- Serving Size: 1 mini quiche
- Calories: 150 kcal Kcal
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
