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a tray of golden mini quiches with flaky crusts and chive-flecked tops in a wide horizontal shot, arranged on a white platter on a linen napkin, natural light, shallow depth of field, landscape orientation

Mini Quiches

Buttery mini crusts stuffed with a delicious egg, cheese, and bacon custard.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 tube refrigerated pie crust
  • 4 eggs
  • 1 cup half-and-half
  • 1 cup shredded Swiss cheese
  • 4 slices bacon cooked and crumbled
  • 2 tbsp chopped chives
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Preheat the oven to 375 degrees F and grease a 24-cup mini muffin tin.
  2. Cut rounds from the pie crust and press one into each muffin cup.
  3. Whisk the eggs with the half-and-half, salt, and pepper.
  4. Sprinkle cheese and bacon into each crust, then pour the egg mixture over the top.
  5. Bake for 20 to 22 minutes until the centers are set and puffed.
  6. Garnish with chives and serve warm or at room temperature.

Notes

These reheat beautifully, so make them a day ahead.