Mini Quiche Recipe
Servings: 14 mini quiches
Calories: 26kcal
Ingredients
- ¾ cup milk
- 3 eggs
- ½ teaspoon Dijon mustard
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon black pepper
- ½ tablespoon avocado oil
- 14 ounces mini pie crusts (14 count), thawed
- 4 slices bacon, cooked and crumbled
- 1 cup shredded Swiss or Cheddar cheese
- 2 green onions, thinly sliced, divided
Instructions
- Preheat the oven to 350 degrees F.
- In a mixing bowl, stir together 3/4 cup milk, 3 eggs, 1/2 teaspoon Dijon mustard, 1/8 teaspoon coarse kosher salt, and 1/8 teaspoon black pepper until combined. Set aside.
- Brush the wells of a cupcake pan with 1/2 tablespoon avocado oil.
- Run a knife along the perforations to separate the pie crust sheet into 14 rounds. Press one round into each well of the cupcake pan.
- Bake the empty shells for 10 minutes, until the bottoms take on a light golden color.
- Divide 4 slices bacon, cooked and crumbled, 1 cup shredded Swiss or Cheddar cheese, and about three-quarters of the green onions evenly among the shells.
- Divide the egg mixture evenly among the shells, about 2 tablespoons each.
- Bake for 15 to 20 minutes, until the centers are set and the crusts are golden brown.
- Scatter the reserved green onion tops over the quiches before serving.
Notes
Make ahead: bake the quiches a day early, refrigerate them in a single layer, and warm them in a 350-degree F oven for about 5 minutes before serving.
Storage: leftovers keep up to 4 days in an airtight container in the refrigerator, and they freeze up to 3 months. Reheat from frozen in a 350-degree F oven for 10 to 12 minutes.
