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.
Place dough into well-greased muffin tins.
Add your mix-ins (cheese, cooked meat, veggies, etc.).
Whisk your 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. Bake. If you like cheese on top, add it after 15 minutes in the oven.
Bake for 25 minutes or until the middle of the quiche is firm.
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.
The baking time will remain the same for mini or regular-sized muffin tins.To reheat:From the fridge: Bake at 375 degrees for 5 minutes. You can also microwave for 30 seconds.From the freezer: Bake at 375 for 7-10 minutes or microwave in 30-second intervals until fully reheated (about 90 seconds in all).
Mini Quiche Appetizers
Amount Per Serving (1 quiche)
Calories 179Calories from Fat 108
% Daily Value*
Saturated Fat 5g31%
Vitamin A 360IU7%
Vitamin C 0.5mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Mini Quiche Appetizers - https://www.sustainablecooks.com/mini-quiche/