Mini Quiches
Bite-sized savory egg tarts with cheese and vegetables in a flaky pastry crust. Perfect for brunches or appetizers.
Ingredients
- 2 refrigerated pie crust, or homemade
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheese, cheddar, Swiss, or Gruyère
- 1 cup fresh spinach, chopped
- 1/2 bell pepper, finely diced
- 1/2 onion, finely diced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
-
1
Preheat oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin.
-
2
Roll out 2 or homemade refrigerated pie crust on a floured surface. Using a 2.5-inch round cookie cutter, cut out 24 circles.
-
3
Press each circle into a muffin cup, forming a small tart shell. Prick the bottoms with a fork.
-
4
In a skillet over medium heat, sauté 1/2 finely diced onion and 1/2 finely diced bell pepper until softened, about 5 minutes. Add 1 cup chopped fresh spinach and cook until wilted. Let cool slightly.
-
5
In a bowl, whisk together 6 large eggs, 1 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper. Stir in the 1 cup cheddar, Swiss, or Gruyère shredded cheese and vegetable mixture.
-
6
Spoon the egg mixture into each tart shell, filling about 3/4 full.
-
7
Bake for 18-20 minutes until the quiches are puffed, golden, and set in the center.
-
8
Let cool for 5 minutes before removing from the tin. Serve warm or at room temperature.