Introduction

Mini quiche bites are perfect for breakfast, brunch, or a savory snack. These bite-sized delights offer a flaky crust filled with a creamy mixture of eggs, cheese, and vegetables. They’re easy to make and customizable to suit your favorite flavors.

Eight small quiche cups arranged on a white plate with small brown speckles. Each quiche has a golden, flaky crust forming one thick, crimped layer around the edges. Inside, there is a bright yellow egg mixture with a smooth, slightly glossy texture. Scattered within the egg layer are small cubes of light pink ham and chopped green herbs giving pops of color. The quiche tops have a slightly browned, baked finish showing a few crispy edges. The plate is placed on a white marbled surface with soft natural light highlighting the warm tones of the quiches. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour (perfect for creating a flaky, tender crust)
1/2 cup unsalted butter (make sure it’s cold for the best texture)
2-3 tbsp ice-cold water
4 eggs (provides a creamy base)
1/2 cup heavy cream (enriches the filling)
1 cup cheese (cheddar or Swiss; feel free to mix your favorite varieties)
1 cup vegetables (spinach, bell peppers, or mushrooms; sauté lightly before adding for extra flavor)
Salt and pepper to taste (essential for seasoning)

Instructions

Step 1: Preheat the oven to 375°F (190°C). Grease a muffin tin lightly with cooking spray or butter.
Step 2: To make the crust, combine the flour and cold butter in a bowl. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
Step 3: Add ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking it.
Step 4: Press the dough evenly into the bottom and up the sides of each muffin cup to form a crust.
Step 5: In a large bowl, whisk together eggs, heavy cream, salt, and pepper until smooth.
Step 6: Chop and sauté your choice of vegetables. Mix together with the cheese.
Step 7: Place about a tablespoon of the cheese and vegetable mixture into each crust-lined muffin cup.
Step 8: Pour the egg mixture over the fillings in each cup until almost full.
Step 9: Bake for 20-25 minutes, until the quiches puff up and turn golden brown on top.
Step 10: Let cool for a few minutes, then gently remove the mini quiche bites from the pan.

Tips & Variations

Use a mix of cheeses like feta, mozzarella, or Gruyère for unique flavor combinations.
Experiment with different fillings such as cooked bacon, ham, or sun-dried tomatoes.
Make the dough ahead of time and refrigerate it for up to 2 days for convenience.
For a gluten-free option, try using almond flour crusts instead of all-purpose flour.

Storage

Store leftover mini quiche bites in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for 10 minutes or until warmed through to maintain the crispness of the crust. They can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Eight small egg tarts are arranged on a round white plate with a faint brown rim, placed on a white marbled surface. Each tart has a golden, flaky, layered crust that cups the filling. The filling is bright yellow and creamy, showing bits of green chives and small cubes of pink ham scattered throughout. The edges of the filling are slightly browned from baking. The overall look is warm and inviting, with the tarts positioned closely together in two rows, some slightly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini quiche bites ahead of time?

Yes, you can prepare them a day in advance and keep them refrigerated until ready to bake. This makes for an easy and time-saving option for busy mornings or gatherings.

What are some good vegetable options for the filling?

Spinach, bell peppers, mushrooms, and onions are all excellent choices. Be sure to sauté them lightly to reduce moisture and enhance flavor before adding them to the quiches.