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Mini Quiches

Delicious small baked tarts filled with eggs, vegetables, and cheese, perfect as a snack, light meal, or party food.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 quiches
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 cup asparagus, chopped
  • 1 cup spinach, chopped
Dairy
  • 1/2 cup goat cheese, crumbled
  • 6 large eggs
  • 1/2 cup milk
Seasonings
Crust (optional)
  • 1 pie crust or omit for crustless option
For Greasing

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a muffin tin with butter or oil.
  2. If using a pie crust, roll it out and cut rounds to fit the muffin tin cups. Place the crusts in the cups.
  3. In a mixing bowl, whisk together eggs, milk, salt, and pepper.
  4. Add chopped asparagus, spinach, and crumbled goat cheese to the egg mixture and stir until well combined.
  5. Pour the mixture into the muffin tin cups, filling them about 3/4 full.
Baking
  1. Bake for 20-25 minutes, or until the quiches are puffed and golden.
  2. Allow to cool slightly, then remove from the tin. Serve warm or at room temperature.

Notes

Store cooled quiches in an airtight container in the fridge for up to 4 days. For freezing, wrap each cooled quiche in plastic wrap and place them in a freezer bag. Freeze for up to 2 months.