Everybody loves quiche, right? Especially mini quiche. There’s something about that bite-size bit of egg and cheese with flaky pastry that hits all the right comfort notes. I like doing mini quiches when we’re having people over for appetizers or when I’m going to a pot luck. Because they’re good warm, cold or at room temperature, they’re perfect for those gatherings where the food is on the table for a little while as people munch and chat.
What you do to make mini quiche is to first put some pastry into muffin tin cups. I use store-bought pastry. I prefer the sheets of rolled pie dough found in the refrigerated section (near the crescent rolls). I get about ten 3-inch diameter pastry rounds per sheet. You can totally make your own pastry though. Whatever works for you. Cut the pastry into rounds and put them into the muffin tins. Prick the bottoms of each one with a fork and then bake for 15 minutes at 375°F.
While the pastry bakes, make your filling. Per ten quiches you’ll use 1 egg, 2.5 tablespoons of milk or cream and about 1/2 cup of other filling ingredients. That works out to a few tablespoons of chopped ham, a few tablespoons of shredded cheese, and then a few tablespoons of some kind of chopped cooked vegetable (like broccoli, spinach or collard greens as I’ve used below).
Whisk the egg and milk together and then add the other fillings and stir well. Go in with a good pinch of salt and any other seasonings you’d like. Then divide the mixture between the baked pastry cups still in the muffin tins. Put them back into the oven and bake until egg is set, about 20-25 minutes.
Run a butter knife around each muffin tin to loosen the pastry and then pop each one out. Serve immediately or cool and serve at room temperature or cool and refrigerate.
My mini quiche recipe below is a take on classic Southern Collard Greens. It has collard greens, ham and hot sauce with some cheddar cheese.
For the collards, I went with a bag of pre-chopped greens like these from SuperFit. They’re so convenient and ready to use. I’ve been using these kinds of bagged greens in all kinds of things lately. I’ve got a really cool twist on creamed spinach that uses bagged collard greens over here and a tasty pasta that uses bagged mustard greens here.
While the pastry cups bake, you simmer some of the chopped collards with some onion, garlic and hot sauce. When they’re softened, drain them and pat them dry before mixing them with eggs, ham, milk and cheddar cheese. Fill the pasty cups and bake until the eggs are set.
That’s all. Really easy. And sooo tasty. Enjoy!