Quiche is a divine sight to behold on a dinner table. With its firm yet delicate crust and golden brown egg filling studded with whatever colorful veggies or meats the chef decided to add quiche has the power to whet your appetite from 20 feet away. It’s the best of the egg or appetizer recipes and is equally at home on a breakfast lunch dinner or snack table. It’s also far from boring—quiche comes in countless variations from meat-filled to vegan with dozens of pit stops in between. There’s a quiche for everyone and that wonderful fact is also one of the hardest things to get right about this eggy delight when you’re trying to make it for a crowd—which version will you choose?
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Swans Down Cake Flour | 2021-02-04 22:05:15 |  458,209 Views |
Best Mini Quiche Recipe – Mini Quiches with Mushrooms Spinach and Feta
Quiche is typically prepared as a single pie. While we love the experience of cutting that perfect slice—one that holds together beautifully on its journey to our plates—there’s a lot to be said for using individual muffin cups for quiche when you’re feeding a crowd. The possibilities for variety are endless when you have a dozen or so small ramekins at your disposal instead of a single pan. There’s also something to be said for the joy of seeing an array of adorable mini quiches waiting for you to make your choice—or more realistically your choices.
Muffin pan quiches work equally well with or without crusts so your first step is to decide whether you want to make a mix of both or stick with one type. If you’re going for the crust homemade or store-bought will work just fine. You don’t have to blind-bake your crust with muffin quiche. Simply roll it out after it’s chilled for at least two hours and use a 2 ½- or 3-inch round cutter to cut out as many quiches as you’d like to make. Press these firmly into each muffin well after quickly coating the pan with nonstick cooking spray.
The filling is where the fun really starts. To make 24 muffin quiches whisk together 12 eggs with 1 cup of milk and ¼ teaspoon each of salt and pepper. Then add a tablespoon of your vegetable or meat filling to the crust in your muffin tin. So for example if you’re making mini versions of mushroom and leek quiche you’d add your mushrooms leeks and cheese here. Since you have two dozen muffin tins to play with feel free to use up any quick-cooking leftover veggies you have in your fridge. The more variety you have in your quiches the better—and it’s a great way to reduce food waste too! Finally pour in your egg mixture and bake at 375 F for about half an hour.
