Mini Muffin Tin Quiches
Mini quiche is a victory in more ways than one. You see all the best parts of quiche — a flaky outside and cheesy, eggy core — in a cute, bite-size form, they catch less time to bake, and you can prepare multiple flavours in one sit. They’re the ideal appetizer to feed a party or fun addition to any brunch feast. Here’s our preferred way to make them.
Remember of this quiche as a mini omelette, easy to make, can be jazzed up super uncomplicated and you could even combine a crust if you were so willing. These chill well too.
In terms of combining a crust, use premade puff pastry or tossing a slice of bread thinly and buttering the tin side to create a sort of substantial nest. Thankfully due to amazing well-oiled muffin cups, my quenches came out immediately. Still, I suggest you allow the quiches to mostly calm in the tin if you are discovering they are not coming out swiftly initially.
Don’t worry about producing the classic shape with the dough. That’s part of what creates this appetizer so lovable; each one is a little bit quirky. The recipe here is for a plain cheese and sweet pepper variety, but feel comfortable to use whatever mixture of stuffing you, please.
INGREDIENTS
- Two tablespoons of extra-virgin olive oil
- 1 ½ cups of finely diced red potatoes
- 1 cup of diced red onion
- Salt – as you want
- Eight large eggs
- 1 cup of shredded smoked Cheddar cheese
- ½ cup of milk
- ½ teaspoon of ground black pepper
- 1 ½ cups of chopped fresh spinach
INSTRUCTIONS
- Heat the olive oil in a large skillet.
- Add red potatoes, red onion and salt and cook, stirring, until the thorough cook, for 5 minutes.
- Whisk eggs, cheddar cheese, milk, pepper and salt in a large bowl.
- Stir in spinach and the potato mixture to the pan.
- Pour the quiche mixture into each cup of muffin cup tray.
- Bake at 325-degree F for 25 minutes.
- Cover each muffin with a plastic cover and refrigerate for up to 3 days or freeze for up to 1 month.
Be ready for the party at any time.
