INTRODUCTION
Mini Quiches are small baked tarts filled with eggs, vegetables, and cheese. They make a warm snack, a light meal, or a party finger food. You can make them with a pie crust or leave the crust off for a lighter version. They bake fast and hold well at room temperature. These quiches fit in a muffin tin so each bite is neat and easy to eat. If you like simple snack recipes, you might also enjoy an easy twist on small savory bites like easy mini Halloween pizzas, which also bake quickly for a crowd.
WHY YOU WILL LOVE THIS RECIPE
You will love these Mini Quiches for three plain reasons: they are quick to make, they taste fresh, and they are easy to customize. The eggs and goat cheese give a soft, tangy center. The asparagus and spinach add a bright, green flavor and a good bite. You can serve them warm or at room temperature. They work for breakfast, lunch, or a snack. This recipe uses few tools and few steps, so you can make a batch in one hour. If you want other small savory ideas for parties, try small pizza bites like Halloween mini pizzas that also make a fun snack.
HOW TO MAKE Mini Quiches
This section will walk you through the big picture before you follow the step-by-step list. First, you will preheat the oven and prepare a muffin tin. If you choose to use crust, you cut rounds from a pie crust and press them into each cup. Then you whisk the eggs and milk, add salt and pepper, and stir in chopped asparagus, chopped spinach, and goat cheese. Pour the mix into the prepared tin and bake until the quiches puff and turn light brown. Let them cool a little so they hold their shape when you take them out. For a crustless option, skip the pie crust and grease the tin well so the quiches release easily. The method is simple and clear, and it gives a reliable result every time.
EQUIPMENT NEEDED
- One standard muffin tin (12-cup or two 6-cup tins)
- Mixing bowl
- Whisk or fork
- Cutting board and knife
- Rolling pin and round cutter (if using pie crust)
- Measuring cups
- Oven mitts
- Cooling rack
Ingredients You’ll Need :
- 1 cup asparagus, chopped
- 1 cup spinach, chopped
- 1/2 cup goat cheese, crumbled
- 6 large eggs
- 1/2 cup milk
- Salt and pepper, to taste
- 1 pie crust (or omit for crustless option)
- Butter or oil for greasing
STEP-BY-STEP INSTRUCTIONS :
- Preheat the oven to 375°F (190°C). Grease a muffin tin with butter or oil.
- If using a pie crust, roll it out and cut rounds to fit the muffin tin cups. Place the crusts in the cups.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper.
- Add chopped asparagus, spinach, and crumbled goat cheese to the egg mixture and stir until well combined.
- Pour the mixture into the muffin tin cups, filling them about 3/4 full.
- Bake for 20-25 minutes, or until the quiches are puffed and golden.
- Allow to cool slightly, then remove from the tin. Serve warm or at room temperature.
HOW TO SERVE Mini Quiches
Serve these mini quiches warm or at room temperature. They taste good on a platter for guests. For a simple meal, pair them with a green salad and fresh fruit. For a brunch buffet, place them on a tray with other small bites. If you want to add a soft dip, offer plain yogurt with a squeeze of lemon or a light herb sauce. For a fun snack plate that mixes flavors and textures, include small toasted breads and a mild cheese. You can also offer them on bread plates with a side of mixed leaves. If you like small baked snack ideas, this plate goes well with recipes for small pancakes like pikelets, Australia’s beloved mini pancakes as part of a varied spread.
STORAGE & FREEZING : Mini Quiches
Store cooled quiches in an airtight container in the fridge for up to 4 days. Stack them with a piece of wax paper or parchment between layers to stop them from sticking. To reheat, warm them in a 350°F (175°C) oven for 8–10 minutes or microwave a single quiche for 30–60 seconds until warm. For freezing, wrap each cooled quiche in plastic wrap and then place them in a freezer bag. Freeze for up to 2 months. To use, thaw them in the fridge overnight and reheat in a warm oven until hot, about 10–12 minutes at 350°F (175°C).
SERVING SUGGESTIONS
- Serve three quiches per person as part of a light meal with salad and fruit.
- Add a small bowl of mixed olives or pickles to the platter to cut through the richness.
- Place a tiny spoon of tomato chutney or a mild pepper relish on the side for dipping.
- Add a simple soup, such as tomato or vegetable, and place a quiche on the side for a cozy lunch.
- For a party, add skewers of fresh cherry tomatoes and basil to the tray for color and freshness. For other small party bites, try pairing these quiches with small baked pizza rounds like Halloween mini pizzas to give guests a warm, varied selection.
VARIATIONS
- Crustless: Skip the pie crust. Grease the tin well so the quiches come out clean. This reduces carbs and keeps them lighter.
- Bacon and cheddar: Add cooked, chopped bacon and shredded cheddar cheese. Mix them into the egg base.
- Mushroom and Swiss: Sauté mushrooms until soft, add chopped herbs, and mix with Swiss cheese.
- Red pepper and feta: Use roasted red pepper pieces and crumbled feta for a sweeter, salty bite.
- Herb boost: Add chopped chives, parsley, or dill to the egg mix for fresh flavor.
- Make them mini-mini: Use a mini muffin tin to make very small two-bite quiches. Reduce baking time by 5–7 minutes.
FAQs
Q: Can I make these mini quiches dairy-free?
A: Yes. Use a dairy-free milk and swap goat cheese for a dairy-free cheese or omit the cheese. Ensure any swap melts well or blends into the eggs.
Q: Can I use frozen spinach instead of fresh?
A: Yes. Thaw frozen spinach and squeeze out extra water. Too much liquid can make the quiches soggy, so press it dry before adding.
Q: Can I make a big quiche instead of mini ones?
A: Yes. Use a pie dish and bake at 375°F (190°C) for 30–40 minutes or until the center sets. Watch the edges so they do not over-brown.
Q: How do I know when the quiches are done?
A: The tops will puff and turn light golden. The center should be set and not jiggle. A toothpick in the center should come out mostly clean.
Q: Can I add raw asparagus, or should I par-cook it?
A: Chop asparagus small so it cooks in the oven. Thin stalks will cook fine raw. If the pieces are large, lightly steam or sauté them for 1–2 minutes before adding.
Q: What is the best way to reheat a frozen quiche?
A: Thaw in the refrigerator overnight. Warm in a 350°F (175°C) oven for 10–12 minutes until heated through. A toaster oven works well for single portions.
MAKE-AHEAD TIPS FOR Mini Quiches
- Prepare the filling the day before and store it in the fridge. Mix the eggs, milk, vegetables, and cheese and keep covered. In the morning, pour into the tin and bake.
- Cut crust rounds in advance and keep them in a covered container in the fridge. Press them into the muffin tin just before adding the filling.
- Bake the quiches fully and cool them. Store in the refrigerator for up to 4 days. Reheat in the oven before serving.
- To freeze for quick meals, bake and cool the quiches, then freeze on a tray before moving them to a bag. This way you can take out a few at a time and reheat from frozen in the oven for about 15 minutes at 350°F (175°C).
Mini Quiches
Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease a muffin tin with butter or oil.
- If using a pie crust, roll it out and cut rounds to fit the muffin tin cups. Place the crusts in the cups.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper.
- Add chopped asparagus, spinach, and crumbled goat cheese to the egg mixture and stir until well combined.
- Pour the mixture into the muffin tin cups, filling them about 3/4 full.
- Bake for 20-25 minutes, or until the quiches are puffed and golden.
- Allow to cool slightly, then remove from the tin. Serve warm or at room temperature.