Mini Quiche Recipe
These savory mini quiches make ideal bite-sized appetizers for any gathering.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 375 F and spray a 24-cavity mini muffin tin.
-
Roll pie crusts to 1/8-inch thick, cut into 2 1/2-inch rounds, and press each into muffin cavities; re-roll scraps as needed.
-
Cook bacon (if using) in a skillet until almost crisp, then add shallots and cook until bacon is crisp and shallots are translucent; drain.
-
Whisk eggs, half-and-half, salt, pepper, and nutmeg in a bowl.
-
Stir the bacon-shallot mixture into the egg mixture.
-
Place 1 teaspoon shredded Gruyère cheese into each muffin cavity.
-
Fill each cavity with 1 tablespoon of the egg mixture, then top with sliced chives (if using).
-
Bake for 15-20 minutes until eggs puff and crust is golden; cool slightly before removing and serving.