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Mini Quiche Bites have been a beloved treat at our family gatherings, making their way into brunch spreads, holiday tables, and even lunchboxes. These savory little bites balance a rich, flaky crust with a customizable filling of eggs, cream, cheese, and your favorite mix-ins. They're easy to make and the perfect crowd-pleaser for any occasion.
I remember baking these for a breakfast potluck, and by the end of the event, they were the first empty plate on the table. Everyone loved how buttery the crust was and how the creamy filling melted in your mouth.
Ingredients
- For the Crust
- 1 ½ cups all-purpose flour: ensure a tender and flaky base
- ½ tsp salt: enhances flavor in the crust
- ½ cup cold unsalted butter cubed: keep it icy cold for maximum flakiness
- 4 to 5 tbsp ice water: binds the dough to the right consistency
- For the Filling:
- 4 large eggs: provides structure and creaminess
- ½ cup heavy cream: adds richness to the custard
- ½ cup whole milk: balances the texture while keeping the filling light
- ½ tsp salt: seasons the custard perfectly
- ¼ tsp black pepper: gives a subtle spiced tone
- 1 cup shredded cheese (cheddar, gruyère, or your choice): for a rich, gooey texture in every bite
- ½ cup cooked fillings (such as spinach, bacon, or mushrooms): for flavor and texture variety
- 2 tbsp chopped fresh herbs (chives, parsley, or dill): adds vibrant freshness and color
How To Make Mini Quiche Bites
- Make the Crust:
- Combine flour and salt in a bowl. Mix in the butter using your fingers or a pastry cutter until the mixture feels coarse and crumbly like sand. Gradually add ice water one tablespoon at a time, mixing gently until the dough forms a rough ball. Shape the dough into a disc, cover it, and refrigerate for 30 minutes. This ensures the butter remains cold, resulting in a flaky crust.
- Prep the Muffin Tin:
- Lightly grease a mini muffin tin. Roll out the chilled dough on a lightly floured surface to 1/8-inch thickness. Using a round cookie cutter, cut out circles and gently press them into the muffin tin cups, covering the sides evenly. Prick the bottom of each crust lightly with a fork to prevent it from puffing up during baking.
- Prepare the Filling:
- In a bowl, whisk eggs, heavy cream, whole milk, salt, and pepper until smooth. Stir in cheese, any finely chopped fillings you’ve prepared, and fresh herbs for added fragrance. Make sure your mix-ins are cut into small, uniform pieces for even distribution.
- Assemble and Bake:
- Carefully spoon about one tablespoon of the filling mixture into each prepared crust. Fill only three-quarters of the way to avoid spillage during baking. Bake in a preheated oven at 375 degrees Fahrenheit or 190 degrees Celsius for 20 to 25 minutes, or until the tops appear set and lightly golden. Let them cool slightly in the pan before gently removing them.
- Serve:
- Arrange the bites on a serving tray and garnish with extra fresh herbs for a pop of color. Serve warm or at room temperature and watch them disappear in no time.
My favorite addition is a mix of caramelized onions and shredded gruyère – the depth of these flavors makes them irresistible. These quiches bring back memories of my grandmother’s kitchen, where everything was simple, yet layered with love and care.
Storage Tips
Store Mini Quiche Bites in an airtight container in the fridge for up to four days. Reheat them in the oven at 350 Fahrenheit for 5 to 7 minutes to restore their crisp texture. For freezing, place them in a single layer on a baking sheet to freeze solid before transferring them to a freezer-safe container. They’ll last up to three months frozen.
Ingredient Substitutions
If you prefer a grain-free option, swap out the crust for shredded hash browns or wonton wrappers. Non-dairy milk and plant-based cheeses work well for a lactose-free version, and you can skip the crust entirely for a keto twist, ensuring only minimal adjustments to the custard ratios.
Serving Suggestions
Pair Mini Quiche Bites with a light green salad for a complete brunch or serve them alongside fresh fruit and pastries. They also work well as an appetizer for dinner parties or as a portable option for picnics and potlucks.
Recipe FAQs
- → Can I use store-bought dough for the crust?
Yes, store-bought pastry dough can save time. However, a homemade crust offers a buttery, flaky texture that elevates the taste.
- → What types of fillings work best?
Fillings like spinach, mushrooms, bacon, or diced peppers work well. Combine them with shredded cheeses like cheddar or gruyère for a savory flavor.
- → How do I prevent the crust from puffing?
Prick the bottom of the crust with a fork before baking. This allows steam to escape, preventing puffing.
- → Can I make these ahead of time?
Yes, these bites can be made a day ahead. Store them in the fridge and reheat in the oven before serving.
- → What herbs pair well with mini quiche bites?
Fresh herbs like chives, parsley, or dill add a pop of color and enhance the flavor. Chop them finely and mix them into the filling or use them as a garnish.
- → Are these bites suitable for freezing?
Yes, you can freeze the baked bites. Allow them to cool completely, store in an airtight container, and reheat directly from frozen in the oven.