Perfect for make-ahead breakfasts or hors d'oeuvres, these mini quiche are always a hit! Easy to make and freeze, bake these delicious muffin tin quiche and store them in your freezer for months.
Roll pie crust to 1/8 of an inch. Using a biscuit cutter or drinking glass dipped in flour, punch out circles in the pie crust. Reroll the scraps and repeat until all dough has been used.
pie crust
Place dough into well-greased muffin tins.
Add in mix-ins (cheese, cooked meat, veggies, etc.).
Whisk eggs, flour, dill, sea salt, and half-and-half together. Pro tip: I often use an immersion blender to make sure it is thoroughly combined.
Add ~ 1/4 cup of egg mixture to each mini quiche cup for a regular-sized muffin tin or 2-3 tsp for mini muffin tins.
Bake for 25 minutes or until the middle of the quiche is firm. If you want to add cheese on top, sprinkle it on the top of each quiche after baking for 15 minutes.
Allow the finished quiche to cool for 10 minutes in the tins.
Use a knife to gently loosen the edges of the crust in the muffin tin. Remove and place on a baking/cooling rack to cool completely before storing.
Notes
The baking time will remain the same for mini or regular-sized muffin tins.
Half-and-half is a dairy product that can be found in the United States. It is made up of half heavy cream, and half whole milk.