Mini quiches are a perfect individual serving size for breakfast. These mini quiches are easier and quicker than a full sized version. My version calls for a store bought pie crust to help reduce the prep time, making this a easier and quicker breakfast option. These are very customizable, all your family members can make and add there own ingredients to there quiche. The great thing about quiches are you can add the meats, veggies and cheese you prefer.
Mini quiches are great to make in bulk and freeze; when you are ready to eat them, just pull out of the freezer and reheat them. They are prefect for meal prep and make ahead freezer meal.
Mini Quiches
August 27, 2021
: 6
: 15 min
: 45 min
: 1 hr
Ingredients
- 3/4 cup broccoli, chopped
- 1/2 cup cauliflower, chopped
- 1/2 cup red pepper, chopped
- 1/4 pint mushrooms, chopped
- 1/2 cup ham, chopped
- 7 large eggs
- 1/4 cup water
- 1 store bought refrigerated pie dough
- Salt and pepper
- 6 mini pie tins
Directions
- Step 1 Preheat oven to 375°F
- Step 2 In a saute pan, add oil and heat over medium heat.
- Step 3 Place broccoli, cauliflower, red peppers and mushroom in pan, saute until vegetables are tender.
- Step 4 Unroll the pie dough, cut 3 section out of each pie dough pieces. Place dough in mini pie pan and form to cover the inside of the tin. Crimp edges.
- Step 5 In a medium bowl, add eggs and water, whisk. Add salt and pepper. Whisk and set aside.
- Step 6 Evenly place chopped ham, cheese and veggies in pie tins. Pour egg mixture over ham and veggies.
- Step 7 Bake for 30- 40 minutes or until crust is lightly golden brown and eggs are set- no juggling.