Easy Mini Quiches with Bacon and Cheese
There s something magical about bite-sized food that makes any gathering feel more special. These mini quiches deliver all the rich, savory goodness of their full-sized counterpart in adorable individual portions. The beauty lies in their simplicity – no pie crust required! Thanks to the buttermilk baking mix, these little gems come together quickly and bake up beautifully golden. Whether you re hosting a weekend brunch, need an elegant appetizer, or want to meal prep breakfast for the week, these versatile mini quiches have you covered.
Frequently asked questions
＋ − Can I make these mini quiches ahead of time?
Absolutely! These mini quiches are perfect for meal prep. You can make them up to 3 days in advance and store them in the refrigerator, or freeze them for up to 2 months.
＋ − What can I substitute for the buttermilk baking mix?
You can make your own by combining ¾ cup all-purpose flour with 1 teaspoon baking powder, ½ teaspoon salt, and 1 tablespoon cold butter mixed in until crumbly.
＋ − Why are my mini quiches sticking to the pan?
Make sure to generously grease your muffin pans with butter or cooking spray. You can also dust with a light coating of flour after greasing for extra insurance.
＋ − Can I use regular-sized muffin tins instead?
Yes, but you ll need to adjust the baking time to 18-22 minutes and you ll get fewer servings – about 12 regular-sized quiches instead of 24 mini ones.
＋ − How do I know when they're done baking?
The mini quiches are done when the tops are lightly golden brown and they feel set when gently pressed in the center. A toothpick inserted should come out clean.
Easy Mini Quiches with Bacon and Cheese
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C). Generously grease two 24-cup mini muffin pans with butter or cooking spray. This ensures easy removal later.
- 2
In a large skillet over medium heat, cook the chopped bacon and onion together for about 5 minutes, stirring occasionally. The bacon should be crispy and the onion tender and translucent. Drain the mixture on paper towels and let it cool slightly.
- 3
In a medium bowl, whisk the eggs until well beaten. Stir in the baking mix, fresh parsley, shredded cheese, and the cooled bacon-onion mixture. Mix until everything is evenly combined and the batter looks cohesive.
- 4
Spoon the mixture into the prepared mini muffin cups, filling each about ¾ full. Don't overfill or they'll puff over the edges. Bake for 10-15 minutes, until the tops are lightly golden brown and a toothpick inserted in the center comes out clean.
- 5
Let the mini quiches cool in the pan for 2-3 minutes before carefully removing them with a small knife or thin spatula. Serve warm or at room temperature.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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