Quiche Cups (6.5 months+)

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).

  1. 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.
  2. 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).
  3. 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. 
  4. 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. 
  5. I partially baked my crusts: 350 F for 10 minutes.
  6. 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).
  7. 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!

Ingredients

  • 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)

Directions

  1. Make the pie crust:
    1. Combine flour and salt in a bowl.
    2. Chop the butter and mash it into the flour until crumbly.
    3. Add the water and combine until a firm dough firms (adjusting water or flour as needed, if it is too dry or too wet).
    4. Set in the fridge for 20 minutes. You can also leave it overnight if you want to do this ahead of time.
  2. Make your filling. Sauté the veggies, fry the bacon, grate the cheese.
  3. Preheat your oven to 350 F. 
  4. 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.
  5. Partially bake the crusts for 10 minutes.
  6. Finish your filling: put the rest of the ingredients in a bowl and combine.
  7. Pour the filling into the partially baked cups.
  8. 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.
  9. Let cool before serving!