Individual Muffin Tin Quiches


  • Servings: 24
  • Difficulty: medium
  • Print

These mini quiches are great for a crowd at brunch, or a great opportunity for everyone to customize their own quiche.


[makes 24 mini quiches]

  • 2 puff pastry doughs
  • 12 eggs
  • 1/3 cup milk
  • 1 teaspoon salt
  • 1/5 tsp pepper
  • 3/4 g cheese, grated or crumbled
  • 1/2 ham, bacon or other cooked meat
  • Red pepper – diced
  • Large bunch spinach
  • 1 package mushrooms


  1. Preheat the oven to 375 degrees F (190 C). Spray 24 muffin cups generously with non-stick cooking spray.
  2. Open and unfold one dough. Using an inverted mug or small bowl,  cut 12 rounds (approx.. 11 cm) from each crust, or cut it sheet into twelve squares.
  3. In each prepared muffin cups, press 1 round of pie crust into the bottom and up the sides of the cup.
  4. In a large measuring cup, combine the eggs, milk, salt, and pepper. Whisk well. Set aside.
  5. Place desired non-egg mixture ingredients into each cup, filling cup about 1/3.
  6. Pour egg mixture into each of the cups, filling to within 1/4 inch of the top. Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.

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