I’m eating mini quiche for breakfast. It feels a little decadent at 7:00 am but they’re doing their part to make me forget that my morning began hours before. The best part: I simply thawed the mini quiche overnight (party leftovers from several months ago). Homemade mini quiche for breakfast that needed no prep or baking: mais oui.
I used my Really Good Quiche recipe as a base. For mini quiche:
- You’ll need a mini muffin tin and a biscuit cutter or drinking glass with a 4-inch diameter. I used the drinking glass to cut circles out of the pie crust. There was a lot of crust for a 4-inch diameter but also no quiche spillage. You might be able to get away with a smaller diameter. After the initial cutting and then rolling and cutting of scraps, one pie crust made about a dozen mini quiche. I made about 3 dozen with the egg mixture.
- I did not press the chives into the crust and instead mixed it all in with the egg base. To ensure even distribution of the good stuff, instead of adding the prosciutto-onion mixture into the egg base, I put about 1 teaspoon of the prosciutto-onion mixture in the bottom of each quiche and then poured the egg mixture on top.
- I cooked them in a 400 degree oven for about 10-12 minutes, or until a toothpick inserted into the egg part comes out clean.
They make a great party appetizer or brunch offering. You can also freeze them and serve them whenever, like a Monday morning at 7:00 am to your party of one.