Mini quiche bites are tiny, tasty treats filled with eggs and cheese, perfect for any gathering! You can add veggies, bacon, or herbs to make them just how you like.
These little wonders are super easy to pop in your mouth when you’re hungry. I love making a big batch to snack on throughout the week. They disappear fast, so make sure to save some for yourself! 😄
Key Ingredients & Substitutions
Crescent roll dough or pie crust: Both options create a tasty base. I often choose crescent roll dough for its fluffiness. If you’re avoiding gluten, try a gluten-free dough or make your own crust with almond flour.
Eggs: The eggs give the quiche structure and richness. If you want a lighter version, you can use egg whites instead. For a vegan option, use silken tofu blended until smooth as a substitute.
Cheese: Cheddar adds great flavor, but feel free to mix it up with mozzarella, feta, or even goat cheese for a different taste. If you’re dairy-free, there are some excellent plant-based cheese alternatives available.
Vegetables: Broccoli, tomatoes, and mushrooms are delicious choices! You can swap these for spinach, bell peppers, or zucchini based on what you have. Adding chopped herbs like basil or chives brings extra freshness.
How Do You Get Perfectly Cooked Mini Quiche Bites?
Achieving perfectly cooked mini quiche bites is all about balancing cooking time with the right oven temperature. Follow these tips for success:
- Preheat your oven to ensure even cooking. A hot oven helps the crust crisp up nicely.
- Press the dough firmly into the muffin cups to avoid them shrinking during baking.
- Fill the cups nearly to the top with the egg mixture, but leave a little space to allow for expansion while baking.
- Check for doneness around the 18-minute mark. The tops should be golden and the egg set but still a little soft in the center.
- Let them cool for a few minutes before removing them from the tin. This helps them firm up and makes them easier to take out.
Mini Quiche Bites
Ingredients You’ll Need:
For the Crust:
- 1 package refrigerated crescent roll dough or pie crust dough
For the Filling:
- 4 large eggs
- 1 cup milk (whole or 2%)
- 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 1/2 cup chopped broccoli florets
- 1/2 cup diced tomatoes
- 1/2 cup sliced mushrooms
- 1/4 cup finely chopped onion (optional)
- Salt and black pepper to taste
For Greasing:
- Cooking spray or butter for greasing the muffin tin
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 18-22 minutes for baking, making the total time about 30-35 minutes. Perfect for a quick yet delicious snack or appetizer!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
Start by preheating your oven to 375°F (190°C). This will ensure that your mini quiches bake evenly. While the oven is warming up, take your mini muffin tin and lightly grease it with cooking spray or butter to prevent sticking.
2. Preparing the Dough:
Roll out the crescent roll or pie crust dough on a clean, flat surface. Using a round cookie cutter or a small glass, cut out circles that are just a bit larger than the openings of your muffin tin. This will form the little cups for your quiche.
3. Forming the Crust:
Press each dough circle firmly into the mini muffin cups to create a crust base. Make sure the dough goes a little up the sides so it holds all your tasty filling!
4. Mixing the Egg Base:
In a large mixing bowl, whisk together the eggs and milk until the mixture is smooth and creamy. Sprinkle in some salt and black pepper to taste. This egg mixture will bind everything together!
5. Filling the Cups:
Evenly distribute the chopped broccoli, diced tomatoes, mushrooms, and any onion (if using) into each dough-lined muffin cup. Don’t be shy—pack them in!
6. Adding Cheese:
Top each filled cup with a generous sprinkle of shredded cheese. This will melt beautifully and add extra flavor to your quiches.
7. Pouring the Egg Mixture:
Carefully pour the egg mixture into each cup, filling them almost to the top. Leave a bit of space to allow for the eggs to rise as they cook.
8. Baking Time:
Pop the muffin tin into your preheated oven and bake for about 18-22 minutes. Keep an eye on them! They’re done when the egg is set and the crust is golden brown.
9. Cooling Off:
Once baked, remove the muffin tin from the oven and let it cool for a few minutes. This makes them easier to handle!
10. Serve and Enjoy:
Carefully remove the mini quiches from the tin and serve them warm or at room temperature. They’re perfect as an appetizer, snack, or even a light meal!
Enjoy your colorful, tasty mini quiche bites loaded with cheese, eggs, and fresh vegetables!
Can I Use Eggs from a Carton for This Recipe?
Absolutely! Egg substitutes like liquid eggs can work perfectly in this recipe. Just use the equivalent of 4 large eggs, typically about ½ cup, and follow the same mixing instructions.
Can I Make Mini Quiche Bites Without Cheese?
Yes, you can easily omit the cheese for a dairy-free version, or substitute with a non-dairy cheese alternative if desired. You can also increase the amount of vegetables to keep things flavorful!
What Should I Do If My Dough Is Sticking?
If the dough is sticking, make sure to generously grease your muffin tin and sprinkle a little flour on your work surface while rolling it out. If it’s still challenging, allow the dough to sit at room temperature for a few minutes to become more pliable.
How Do I Store Leftover Mini Quiches?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the microwave for about 30 seconds, or heat them in the oven at 350°F (175°C) for about 10 minutes until warmed through!
