Recipes and Cooking Mini Quiches Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 8, 2018 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Bake Time: 13 mins Total Time: 33 mins Servings: 12 Yield: 24 mini quiches Jump to Nutrition Facts Ingredients 1 14.1 ounce pkg. (2 crusts) rolled refrigerated unbaked piecrust 2 eggs, lightly beaten ⅔ cup milk ¼ cup finely chopped green onions (optional) ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ - 1 cup desired finely chopped or crumbled cooked meat and/or vegetable, such as bacon, ham, sausage, shrimp, spinach, broccoli, or red sweet pepper ¼ - ½ cup desired finely shredded or crumbled cheese Directions 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. Rate it Print Nutrition Facts (per serving) 168 Calories 10g Fat 17g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 168 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 20% Cholesterol 40mg 13% Sodium 295mg 13% Total Carbohydrate 17g 6% Total Sugars 1g Protein 4g Vitamin C 2.9mg 15% Calcium 39mg 3% Iron 0.2mg 1% Potassium 66mg 1% Folate, total 6.7mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.