Ingredients
For the Crust (Optional):
1 ½ cups All-purpose flour
½ cup Unsalted butter, cold and cubed
3-4 tbsp Ice water
For the Filling:
6 large Eggs
1 cup Heavy cream or whole milk
1 cup Cheddar cheese, shredded
½ cup Cooked bacon, chopped (or ham/sausage)
1 cup Fresh spinach, roughly chopped
½ cup Red bell pepper, diced
¼ cup Green onions, sliced
Salt, pepper, and ground nutmeg to taste
Instructions
1. Prep: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
2. Crust: Pulse flour and cold butter until crumbly. Gradually add ice water until dough forms. Chill for 15 mins, roll out, cut into 3-inch circles, and press into muffin wells. Blind-bake for 10 minutes.
3. Custard: Whisk together eggs, cream, salt, pepper, and nutmeg.
4. Assemble: Divide cheese, bacon, spinach, bell peppers, and green onions evenly among the crusts (or directly into greased wells for crustless). Pour egg mixture over fillings until ¾ full.
5. Bake: Bake for 20-25 minutes until centers are set and tops are lightly golden. Rest for 5 minutes before removing.
Notes
Pro-Tips:
• Pre-sauté watery vegetables like spinach or mushrooms to prevent soggy bottoms.
• Let the quiche cups rest in the tin for 5 minutes after baking; this ensures they hold their shape for easy removal.
• Use a non-stick muffin tin and grease it well for effortless release.
Variations:
• Mediterranean: Use feta, sun-dried tomatoes, kalamata olives, and fresh basil.
• Spicy: Incorporate diced jalapeños and pepper jack cheese.
• Healthy: Make them crustless to reduce carbs and prep time.
- Prep Time: 20
- Cook Time: 25
- Category: Appetizer/Breakfast
- Method: Bake
- Cuisine: French-inspired