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Mini Quiche Bites with Bacon, Mushrooms, and Bell Peppers Recipe

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★★★★★

4.7 from 121 reviews

This Mini Quiche recipe is a versatile and flavorful treat perfect for breakfasts, brunches, or snacks. Made with flaky pie crusts, a rich egg and cream mixture, shredded cheese, and your choice of savory add-ins like bacon, mushrooms, bell peppers, or chives, these bite-sized quiches bake to golden perfection in under half an hour. With easy prep and endless flavor combinations, they’re a crowd-pleaser for any occasion.

Ingredients

Scale

Egg Mixture

  • 5 large eggs
  • 1 cup milk or heavy cream
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder

Pie Crust

  • 2 (7-ounce) pie crusts

Add-ins & Cheese

  • ½ cup shredded cheddar cheese or Swiss cheese
  • 1 cup assorted add-ins such as bacon, mushrooms, bell peppers, chives, etc.

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking the mini quiches.
  2. Prepare Egg Mixture: In a large bowl with a spout or a large measuring cup, whisk together the eggs, milk or heavy cream, salt, black pepper, and garlic powder until fully combined. Refrigerate this mixture until you’re ready to assemble the quiches.
  3. Roll and Cut Pie Crust: On a lightly floured surface, roll out each pie crust dough until it forms a circle roughly 12 inches in diameter. Using a 2 ½-inch round cookie cutter, cut circles from the dough—about 24 circles per sheet. You will need to re-roll leftover dough 3-4 times to get all the rounds.
  4. Line Mini Muffin Tin: Spray a mini muffin tray liberally with non-stick cooking spray. Press each pie crust circle gently into the muffin cups, ensuring the dough covers the bottom and sides completely to form a shell.
  5. Fill and Assemble: Evenly distribute about 1 teaspoon of your chosen add-ins, followed by a sprinkling of shredded cheese, into each pie crust shell. Pour the whisked egg mixture into each shell, filling just shy of the top. For an even distribution of flavors, you can stir together the add-ins and cheese with the egg mixture before pouring it in.
  6. Bake: Place the mini muffin tin in the preheated oven and bake for 20-22 minutes. The mini quiches are done when the crust is golden brown and the egg custard no longer jiggles when gently shaken.
  7. Serve: Remove from the oven and let cool slightly. Serve warm with a sprinkle of fresh herbs if desired, and enjoy your bite-sized quiches immediately.

Notes

  • You can customize your mini quiches with any combination of add-ins such as cooked bacon, sautéed mushrooms, chopped bell peppers, or fresh herbs.
  • Use either milk or heavy cream in the egg mixture depending on your preferred richness. Heavy cream yields a more custardy texture.
  • Ensure the mini muffin tray is well greased to prevent sticking.
  • If you prefer, you can mix the add-ins and cheese directly into the egg mixture to distribute flavors evenly.
  • These mini quiches can be stored in an airtight container in the refrigerator for 2-3 days and reheated gently before serving.
  • Feel free to swap cheddar for Swiss or other melting cheeses based on your taste preference.

Keywords: mini quiche, breakfast bites, bite-sized quiche, savory mini quiche, easy brunch recipe, pie crust quiche, cheesy quiche, quiche with vegetables, make-ahead breakfast, party appetizers

Find it online: https://mjrecipe.com/mini-quiche-bites-with-bacon-mushrooms-and-bell-peppers-recipe/