After making these mini quiches I remembered just how much I like this brunch meal and how easy it really is to make the perfect fluffy egg filling.
I also like that you can get as creative as you’d like with the fillings. Some of my favorites are cook breakfast sausage with sautéed onions and peppers, cooked bacon and cheddar as well as tomatoes, mushrooms and onions.
How to make the perfect quiche
The secret is the ratio of egg to dairy. Everything I’ve read and have tried leads me to the 1 large egg to 1/2 cup milk. *Note – it will look like a lot of milk but I promise it will cook and set up perfectly firm.
If you use too much egg your quiche will be rubbery, not enough egg and the quiche will not set and you’ll be left with a liquid filling.
Also, remember that your fillings could potentially add extra liquid. Ingredients like spinach, mushrooms, or too much cheese could have an effect on the length of time you need to bake the quiche and how firm it will set. My rule of thumb is go easy on the fillings, especially if you are making these mini quiches.
- 4 large eggs
- 2 cups whole milk
- 2 premade pie crust (I used Pilsbury pre-made)
- 1/4 cup sun-dried tomatoes – diced or julienned
- 1/4 cup feta – crumbled
- 1 cup baby spinach
- non-stick spray
- 8 mini (4″) tart pans
Pre-heat oven to 400F
- In a medium bowl combine the milk, eggs, and a sprinkle of salt and pepper, whisk until combined.
- In a small microwave safe bowl place the spinach, season with salt and pepper, and a splash of water. Microwave for 2 minutes. Remove and squeeze out the water.
- Roll out the pie crust, lay 4 tart pans on the dough up-side-down (you should be able to get 4 out of one pie crust). Using a knife cut a circle about 1/4 inch bigger than the tart pan.
- Grease tart pan with non-stick spray then press the dough into the pan, remove any extra that is taller than the sides. Use a fork and poke a few holes in the bottom of the pan. Place all the mini pan onto a large baking sheet. (This will make it easier to get the little pans in and out of the oven.)
- Sprinkle the feta cheese and a few pieces of cooked spinach into the prepared tart pans. Pour in the egg mixture almost to the top. Then lay 4 or 5 pieces of sun-dried tomatoes in each prepared pan.
- Carefully place the baking sheet with the quiches into the oven and bake for about 12-15 minutes. The center should look a little jiggly, be careful not to overcook the quiche as it will dry out.
- Serve immediately or at room temperature.
- I like to add the fillings to the tart pans instead of adding them to the egg mixture. By doing it this way I know each quiche has equal amounts of all the fillings. If you are making 1 large quiche I would recommend adding the fillings to the egg mixture before pouring into the pie crust.
Keywords: eggs, quiche, sun-dried tomatoes, spinach, breakfast, feta, brunch