If you don't have time to bake a full-on quiche, these mini quiches are a great substitute! Not only are they as tasty as any other quiche recipe, but they're also super cute and easy to share.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Let piecrust stand according to package directions.

  • Meanwhile, in a large glass measuring cup or medium bowl combine next five ingredients (through black pepper). (A measuring cup will make it easier to pour filling into pastry shells.)

  • Unroll piecrust. Using a 2 1/2- or 3-inch round cutter, cut out pastry. Press pastry circles onto bottoms and up sides of twenty-four 1 3/4-inch muffin cups. Place a pinch of meat and/or vegetable and cheese into each pastry shell. Pour egg mixture over filling.

  • Bake 13 to 15 minutes or until filling is puffed and pastry is golden. Cool in muffin cups 2 minutes. Remove from muffin cups; serve warm.

To Make Ahead

Prepare egg mixture and press pastry circles into muffin cups as directed. Cover tightly with plastic wrap and chill 2 to 24 hours. To serve, assemble quiches and bake as directed.

To Freeze

Remove quiches and cool completely. Place in a single layer in a freezer container and freeze up to 1 month. To serve, let quiches stand at room temperature 30 minutes. Preheat oven to 350°F. Transfer quiches to a baking sheet. Bake 15 to 18 minutes or until heated through.

Nutrition Facts

168 calories; 10 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 40 mg cholesterol; 295 mg sodium. 66 mg potassium; 17 g carbohydrates; 0 g fiber; 1 g sugar; 4 g protein; 0 g trans fatty acid; 155 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 7 mcg folate; 0 mcg vitamin b12; 39 mg calcium; 0 mg iron;