Mini Quiche - 4 ways!!
Mini Quiche are the perfect finger food for passing around at parties. Easy to make, can be made ahead, economical, customisable and they look as great as they taste!!
Choose from 4 Mini Quiche recipes - Quiche Lorraine, Spinach & Cheese, Mushroom and Mediterranean, or make your own combo.
So don't pay a fortune for bland frozen mini quiche…make them at home!
Easy Quiche Toast Cups | Ham, Cheese & Broccoli Mini Quiche Recipe
If you're a fan of our mini frittatas (also known as fluffy egg cups), then you'll definitely want to give these quiche cups a try. Quiche is an egg-based dish that features a smooth and creamy filling with a buttery and flaky pie crust. It is creamier than a frittata and less eggy than an omelette, which means it requires a longer cooking time. To make things quicker and easier, this recipe uses brioche bread instead of a pie crust and the egg-to-cream ratio has been adjusted from traditional quiches. These freshly baked mini quiches are perfect for a quick and balanced breakfast bite on the go!
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INGREDIENTS (6 muffin cups)
Egg Mixture:
2 eggs
¼ cup heavy cream
A pinch of salt
Freshly ground pepper
Mix-ins:
2 Tbsp thawed frozen broccoli, buds only
2 Tbsp dried minced onion
2 slices deli ham
¼ cup shredded cheddar
Assembly:
6 slices firm brioche bread
Unsalted butter
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MUSIC:
Lazy Day by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
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Mini Quiche Lorraines
Today we're making mini quiche lorraines! I made mine in a mini muffin pan, but if you'd like to make yours in a regular size muffin pan, this recipe works well for that too.
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Ingredients:
Egg mixture:
3 eggs
2/3 cup heavy cream
1/2 tsp salt
pinch black pepper
???? Quiche Lorraine:
4 pieces of bacon
1-2 shallots
1/3 cup swiss cheese
???? Mushroom Quiche:
1 garlic clove
4 oz mushrooms
1/2 cup swiss cheese
1 tbsp chopped chives
???? Spinach Quiche:
4 oz baby spinach
1 garlic clove
1/2 cup swiss cheese
???? Mediterranean Quiche:
1/4 cup green olives
1/4 cup sun-dried tomatoes
1 oz fetta
1/4 cup swiss cheese
Directions:
On the stove over medium high heat, cook up the bacon. Once it's nice and crispy, drain and let it cool before dicing into small pieces.
Finely dice up the shallots and cook on medium-high heat for about 5 minutes using the same pan that was previously used to cook the bacon. If needed, add in a pad of butter or use the bacon grease.
Once the shallots are mostly cooked through, add them to the chopped bacon bits.
Make the egg mixture by mixing all of the egg ingredients together.
Finely grate the swiss cheese.
Unroll your pie crust and cut out 24 circles with a cookie cutter. You can use a 1.5 inch cookie cutter (this will cover only the bottom) or a 2.5 inch cookie cutter (this will cover the bottom and sides).
Spray your mini muffin pan with non-stick cooking spray and press each pie crust into each cavity. Pick the bottom of your pie crust with a fork and bake at 350 degrees for 5 minutes. * Note: We're not attempting to fully cook the pie crust. Only cooking it long enough for a skin to form. This will prevent a soggy or under-cooked bottom.
Once your pie crusts are done, sprinkle in some cheese, followed by 1/2 a tsp of bacon filling and then 1 tsp of the egg mixture.
Bake at 350 degrees for 20 minutes. Enjoy!
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Music by Epidemic Sound
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Bacon Mini Quiches
Here’s one to try for your next weekend picnic. These tasty little quiches are easy to make and big on flavour - they’re guaranteed to wow your crowd.
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Bacon & corn mini quiches with basil pesto
Makes 6 Prep 10 mins Cooking 40 mins
12 sheets filo pastry
4 bacon rashers, finely chopped
2 corn cobs, husks and silk removed
400g can creamed corn
4 Coles Australian Free Range Eggs
Basil pesto, to serve
Baby rocket leaves, to serve
1 Preheat oven to 180°C. Lightly grease six 10cm (base measurement) fluted tart tins with removable bases.
2 Place 1 filo sheet on a clean work surface. Fold in half lengthways. Spray with olive oil spray. Fold into thirds crossways to form a square. Repeat with another filo sheet. Spray with olive oil spray. Place 1 square over the other, turning slightly. Line 1 prepared tin with the pastry, gently scrunching the excess pastry. Place on a baking tray. Repeat with the remaining pastry and tins.
3 Bake for 8-10 mins or until light golden. Remove from oven. Use a clean tea towel to gently press down on the centre of pastry. Reduce oven to 160°C.
4 Meanwhile, heat a frying pan over medium heat. Add the bacon and cook, stirring, for 5 mins or until crisp. Transfer to a plate lined with paper towel.
5 Use a small serrated knife to cut down the sides of the corn to release the kernels. Place in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 mins. Refresh under cold water. Drain well.
6 Whisk the creamed corn and eggs in a large bowl. Add the corn kernels and bacon and whisk to combine. Pour evenly among the pastry cases. Bake for 25-30 mins or until filling is just set.
7 Transfer the quiches to a platter. Serve warm or at room temperature with basil pesto and rocket.
SWAP ME... To make this vegetarian, replace the bacon with thinly sliced spring onion.
Easy Quiche Recipe | Delicious and SO Versatile!
This is the best Quiche recipe you will ever make! Made with a delicious buttery and flakey pie crust filled with creamy custard, this quiche is the perfect easy breakfast, brunch, or dinner. Even better, it can be prepared ahead of time and frozen for a stress-free meal.
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Healthy Mini Quiches Recipe
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This muffin-tin recipe for mini healthy quiches is quick and a good trick for portion control. These mini muffin-tin crustless quiches are gluten-free and use turkey sausage instead of pork for less saturated fat. This easy quiche recipe is a healthy breakfast idea or appetizer.
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