I make a quiche about once a week, but honestly, my favorite part is the crust. Alexander loves quiche and will eat it almost always, regardless of the filling. He loves the crust and I guess the texture. Anyway, since the crust is my favorite, I figured, a mini quiche (or quiche cup cooked in a muffin tin) would provide the same basic final outcome but including more of the crust. Win!
Here’s how I did it (recipe at the bottom in fewer words).
- I made my pie dough: I always make it the same way! In a bowl, I add 1 cup of flour plus a pinch of salt*. I cut up 4 tbsp of cold butter and mash them into the flour until it’s crumbly. A food processor or pastry cutter would be ideal, but I have neither. I have always used my hands (gasp) and it’s always been yummy and flaky. Once the dough is crumbly, I pour in 1/4 cup of cold water and mix that in. If it’s still too dry, I’ll add a little more water. Too wet? Just add a spoonful more of flour. Once it’s a firm dough, I cover the bowl with a towel and set it in the fridge while I start my filling.
- For the filling you can go all out. Peel and dice a bunch of veggies and sauté them. Cook up some bacon or ham. Or just keep it really simple and dice some cooked ham, shred some cheese, and call it a day. It really depends on how much time you want to spend. For this recipe, I used bacon and spinach (both cooked) as well as 2 cheeses (grated from a block).
- While the bacon and spinach were cooking, I measured my muffin tin. From the top of one side, down the side, across the bottom, and back up the other side was about 6.5 inches. That’s not something you *have* to do, but I wanted mine to be precise. Mine were mega muffins, and I imagine all mega muffin pans are roughly the same size.
- I rolled out my dough on a floured surface. I found a small plate that was about 6.5 inches diameter. I used that to cut out a circle of dough. I also cut triangle slits at the top, bottom, left, and right sides; that allowed the dough to fall into my muffin tin without folding onto itself too badly. You don’t have to do that part.
- I partially baked my crusts: 350 F for 10 minutes.
- While they baked, I finished up my filling. In a bowl, I mixed the cooked bacon and spinach with shredded cheese (1/2-1 cup, depending on your preference), 6 eggs, and about 1/4 cup of almond milk (any plain milk will work).
- I pulled the cups out of the oven, filled them to nearly the tops of the crusts, and stuck them back into the oven: 375 F for roughly 25 minutes until a fork or toothpick comes out cleanly. Let them cool a few minutes before eating.
YES these can cooked, cooled, then frozen. YES these can be done without crust. Just be sure to grease the muffin tin a bit.
NOTE! This recipe made 4 crusted quiche muffins plus 1 without a crust!
*SALT! A pinch of salt split across 5-6 muffins is negligible on its own, in my opinion. That said, bacon and cheese both have salt, so if Annabelle were under a year, I’d not have added the salt in the filling. I think it’s still important in the crust though. The daily recommended limit is 400 mg sodium for babies under a year.
MORE CONCISE RECIPE!
- 1 cup flour
- pinch of salt
- 4 tbsp cold butter
- 1/4 cup cold water
- filling of choice (spinach, bacon, potato, kale, sweet potato, green onion, onion, shredded carrot, shredded zucchini, and the list goes on)
- grated cheese of choice (I used a mix of mild cheddar and Gouda)
- 1/4 cup milk of choice
- 6-8 eggs (6 eggs was enough for 2 adults and 2 kids, with no leftovers)
- Make the pie crust:
- Combine flour and salt in a bowl.
- Chop the butter and mash it into the flour until crumbly.
- Add the water and combine until a firm dough firms (adjusting water or flour as needed, if it is too dry or too wet).
- Set in the fridge for 20 minutes. You can also leave it overnight if you want to do this ahead of time.
- Make your filling. Sauté the veggies, fry the bacon, grate the cheese.
- Preheat your oven to 350 F.
- Roll out your dough. Cut 6.5 inch circles (for mega muffins) and place them into the muffin tin. I had to re-roll the dough each time and ended up with 4 circles total. So one of my muffins was crustless.
- Partially bake the crusts for 10 minutes.
- Finish your filling: put the rest of the ingredients in a bowl and combine.
- Pour the filling into the partially baked cups.
- Raise the temperature to 375 F. You don’t need to wait for this to preheat; just stick the filled cups back into the oven at this point, for 20-25 minutes, until a toothpick or fork comes out cleanly.
- Let cool before serving!