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Talk about easy! You can prep these delicious little quiche the night before, or make them in the morning while the oven preheats. They're perfect for brunch parties, and you can use whatever meat, cheese and veggies you have on hand.

Source: Midwest Living


Recipe Summary

20 mins
13 mins
33 mins
24 mini quiches


Ingredient Checklist


Instructions Checklist
  • Let piecrust stand according to package directions.

  • Meanwhile, in a large glass measuring cup or medium bowl, beat the eggs, milk, salt, pepper and, if desired, finely chopped green onion. (A measuring cup will make it easier to pour filling into the pastry shells.)

  • Unroll pie crust. Using a 2 1/2- or 3-inch round cutter, cut circles from pie crust and place in ungreased 1 3/4-inch muffin cups. (You should have about 24 circles.)

  • Put a pinch of cheese and meat or vegetable in each pastry shell. Pour egg mixture over filling, being careful not to overfill.

  • Bake in a 425°F oven for 13 to 15 minutes or until filling is puffed and pastry is golden. Remove from oven. Cool in pan for a few minutes, then carefully remove to a wire rack. Serve warm.


You can prepare all the ingredients the night before for easy prep in the morning. Store the egg mixture, covered, in the glass measuring cup. Cut the pastry circles and place them in the muffin cups; cover tightly with plastic wrap and chill. In the morning, assemble the quiche while the oven preheats.