Mini Quiches for Mother’s Day Brunch
Mini quiches are individual custard tarts baked in muffin tins, making them ideal for brunch gatherings. They’re easier to serve than a full-sized quiche and let guests grab one or two without needing plates and forks.
You can make these the night before and reheat them in the morning, which takes the stress out of Mother’s Day hosting.
Why Gruyère and Heavy Cream Make the Difference
Gruyère cheese gives these quiches their distinctive nutty flavor that sets them apart from basic egg bites. It melts smoothly without becoming greasy, and a little goes a long way in terms of taste.
Heavy cream creates the silky custard texture you want in a proper quiche. Half-and-half or milk won’t give you the same richness, and the filling might turn out watery or rubbery instead of creamy.
Must-Have Items
Getting the Pastry Right in Muffin Tins
Press the pastry firmly into each muffin cup, making sure there aren’t any air bubbles between the dough and the tin. The pastry should come up the sides but not hang over the edge, or it’ll burn.
Prick the bottom with a fork before adding the filling. This prevents the pastry from puffing up during baking and keeps your quiches from having uneven bottoms.
Mini Quiches for Mother’s Day Brunch
Ingredients
Equipment Needed
- 12-cup muffin tin
- Rolling pin
- 4-inch round cookie cutter or glass
- Large mixing bowl
- Whisk
- Fork
Instructions
- Prepare pastry shells: Preheat oven to 375°F. Brush muffin tin cups with melted butter. Roll out pie crusts on a floured surface and cut into 4-inch circles. Press each circle into a muffin cup, trimming excess dough. Prick bottoms with a fork.
- Make custard base: In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined and smooth, about 1 minute.
- Fill with ingredients: Divide half the Gruyère cheese among the pastry shells. Add crumbled bacon and chives evenly. Top with remaining cheese.
- Add custard mixture: Pour egg mixture over fillings, filling each cup about 3/4 full. Don’t overfill or they’ll overflow during baking.
- Bake until set: Bake for 20 to 25 minutes, until centers are set and no longer jiggle when gently shaken, tops are lightly golden, and a knife inserted in center comes out clean. Cool in pan for 5 minutes before removing.
Nutrition Facts
Per Serving (1 mini quiche)
