If you love mini everything like we do, and are also a big fan of brunch, we recommend our mini quiche recipe. Each bite is filled with a different filling & flavor that you can customize however you see fit.
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 24 mini quiche
For the Cups
2 pie crusts, homemade or store bought
2 eggs
½ cup of milk
Pinch of salt
½ cup of grated cheese of your choice, we used half parmesan & half cheddar
For the Mini Bacon & Green Onion Quiche:
1 green onions, chopped
2 slices bacon fried and crumbled
For the Mini Pepper & Mushroom Quiche:
1 tbs safflower oil
¼ cup bell pepper, finely diced
6 shiitake mushrooms, finely diced
2 green onions, chopped
Salt & pepper to taste
Preheat oven to 375 degrees & set aside a muffin tin and use mini cupcake papers to line it.
Let pie crust sit at room temperature for 15 minutes to increase malleability.
Using 2 inch round cookie cutters, cut out rounds until all dough is used.
Press each round into a muffin paper and place in tin, forming a bowl shaped form.
In a bowl combine eggs, milk & salt to create an egg mixture that will be used as a base for each type of quiche.
In a frying pan, heat up safflower oil over medium heat and add in bell peppers, mushrooms and green onions. Saute until lightly brown. Season with salt and pepper. Set aside to cool before assembling cups.
In the same pan, fry bacon until crispy. Set aside to cool and cut up into crumble. Set aside before assembling cups.
For assembly, place 1/2 tsp of filling into each cup, then add egg mixture until the cup is mostly full. Top with cheese and extra bacon if desired.
Bake in oven for 20 min or until golden brown & bubbly.