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Mini Quiches

Delicious and versatile mini quiches filled with a creamy egg mixture, vegetables, and cheese, perfect for gatherings or a cozy night in.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Appetizer, Main Course, Snack
Cuisine: American, European
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 1 cup milk
  • 1 cup shredded cheese (such as cheddar or Swiss)
  • 1 cup diced vegetables (such as bell peppers, onions, or spinach) Make sure to chop beforehand.
  • 1 cup diced cooked meat (such as chicken or turkey, optional) Use if desired.
  • to taste salt and pepper
  • 1 package pre-made pastry shells or phyllo dough

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Place the pre-made pastry shells on a baking sheet.
  3. In a large mixing bowl, whisk together the eggs and milk until well combined. Add a pinch of salt and pepper.
  4. Incorporate the shredded cheese and diced vegetables. If using meat, add it now.
  5. Pour the egg mixture into each pastry shell, filling them about three-quarters full.
  6. Bake for approximately 20-25 minutes, until the quiches are set and golden on top.
  7. Let them cool slightly before removing from the shells.

Notes

Substitutions are welcome for vegetables and cheeses based on preferences. For a large gathering, prepare the filling a day in advance for quicker assembly. To avoid soggy bottoms, pre-bake the pastry shells if necessary. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.