Instructions
- Preheat the oven and lightly grease a muffin tin or line it with paper cases for easy removal.
- Roll out the dough on a floured surface. Use a cookie cutter slightly larger than the muffin tin holes to cut circles.
- Gently press each dough circle into the muffin tin, forming small cups for the filling.
- In a bowl, whisk together eggs and milk. Season with salt and pepper to taste.
- Spread shredded cheese evenly over each dough cup, followed by diced bacon or ham and chopped vegetables.
- Pour the egg and milk mixture over each cup, filling them nearly to the top.
- Bake in the preheated oven until the egg mixture is set and the tops are lightly golden.
- Remove from the oven and let cool a few minutes. Run a knife around the edges to loosen and carefully remove the quiches from the tin.
- Serve warm, or let cool completely for a portable breakfast on the go.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
- Servings: 8 mini quiches
- Difficulty: Easy
Variations & Substitutions
- Swap bacon or ham for cooked sausage or turkey for a leaner option.
- Add different vegetables like broccoli, zucchini, or cherry tomatoes.
- Use dairy-free cheese and milk to make the quiches vegan-friendly.
- Spice it up with herbs like chives, parsley, or a pinch of paprika.
Serving Suggestions
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