Mini Quiche

5 from 1 vote

We love mini quiche in the morning. Not only are they a great handheld grab and go item. These little lovelies can be frozen and defrosted for later. We make ours with onions, peppers, cheese, and sometimes ham. But the sky is the limit to what flavors you can create. If you love mushrooms, spinach and or cheese... go for it. This is a great clean up the fridge item to make.

Prep Time15

Cook Time22

Total Time37

Servings:

Calories: 410kcal

Cost: $5.89

Equipment

Ingredients

6 Eggs
1 Bell Pepper
1 Onion
3/4 Cup Cheddar Cheese
1/2 Cup Milk
2 Pie Crusts The rolled kind
Cooking Spray
Salt to Taste
Pepper to Taste
1 Tsp Olive Oil
1 Tbsp Flour So the pie crust does not stick to the board

Instructions

Preheat you oven to 375°F
Spray your muffin tin with the cooking spray
Wash and cut your bell pepper
Peel and rough cut your onion
Heat the frying pan over medium heat
Add the olive oil
Add your peppers and onions and cook until glistening
Flour a cutting board
Unroll the dough
Using a biscuit cutter, or something of equal shape cut as many circles as you can
Place a circle in each cup of the pan
Repeat with the other pie dough
Press the dough to the side of the pan to work our any over laps
Cut your cheese into small chunks
Crack the eggs into your measuring cup
Add the milk to your eggs
Whisk the eggs and milk and set aside
Divide your cheese between the spots in the muffin pan
Add your fillings and pour the egg mixture to about 3/4 the way full
Repeat
Add salt and pepper
You may choose to top with a bit of grated cheese (not included in calorie count)
Cook for 22-25 minutes until you are sure the egg has set up.
Cool in the pan for a few minutes before removing
Eat right away or wrap in wax paper for refrigeration for up to 3 days or freeze

Notes

In this recipe we use the store-bought pie crusts however feel free to make your own if you prefer. In the video we show you how creative you can be with various flavors. Nutritional data was calculated with the pepper onion cheese recipe.

Nutrition