Mini Quiches for Mother’s Day Brunch with Kids in the Kitchen
Mini quiches turn brunch into something special without requiring fancy pastry skills. Kids can crack eggs, whisk filling, and choose their own mix-ins while you handle the oven.
Using pre-made pie crust keeps things simple, and the individual portions mean everyone gets exactly what they want.
Why Store-Bought Pie Crust Works Better Here
Don’t feel guilty about skipping homemade pastry for this recipe. Store-bought refrigerated pie crust actually works better when you’re cooking with kids because it’s consistent and easy to handle.
The key is letting it come to room temperature for about 15 minutes before pressing it into the muffin cups. Cold crust cracks, but slightly softened crust molds perfectly into those rounded corners without tearing.
Highly Recommended
Setting Up a Kid-Friendly Assembly Line
Give each child their own small bowl for whisking eggs and their own set of mix-ins to choose from. Set out small bowls with different options like cheese, ham, spinach, and herbs.
Let kids fill their own quiche cups after you’ve lined them with crust. They’ll feel ownership over their creations, and you won’t stress about uneven distribution. Just remind them that less is more—overstuffed quiches don’t set properly.
Mini Quiches for Mother’s Day Brunch with Kids in the Kitchen
Ingredients
Fillings
Equipment Needed
- Standard 12-cup muffin tin
- Large mixing bowl
- Whisk
- 4-inch round cookie cutter or large glass
- Small bowls for mix-ins
Instructions
- Prepare equipment: Preheat oven to 375°F. Let pie crusts sit at room temperature for 15 minutes. Brush muffin tin cups with melted butter.
- Line muffin cups: Roll out pie crusts and cut 12 circles using a 4-inch cookie cutter. Press each circle into a muffin cup, letting edges come up the sides. Don’t worry if they’re not perfect.
- Make egg mixture: Whisk eggs, milk, cream, salt, and pepper in a large bowl until well combined. Let kids take turns whisking—it’s hard to overmix this.
- Add fillings: Set out small bowls with ham, spinach, chives, sun-dried tomatoes, and cheese. Let each child choose their mix-ins and sprinkle about 1 tablespoon total into each crust-lined cup.
- Fill with custard: Pour egg mixture into each cup, filling about 3/4 full. Top each with a pinch of Gruyère cheese.
- Bake until set: Bake for 18-22 minutes until centers are set and no longer jiggle when gently shaken, tops are lightly golden, and a toothpick inserted in center comes out clean.
Nutrition Facts
Per Serving (1 mini quiche)
