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    Home » Breakfast & Brunch Recipes » Mini Quiche Recipe

    Mini Quiche Recipe

    Gluten & Grain Free RecipesLow Carb & Keto RecipesTrim Healthy Mama Recipes

    Published: Feb 7, 2017 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for mini quiche recipe
    This Classic Mini Quiche recipe is great for a grab-n-go breakfast or easy lunch. You can reheat them in seconds in the microwave as you run out the door. They also are great to pack for school lunches. With a basic dough and filling recipe, you can customize the add-ins to please your family's taste buds.
    This is a sponsored post written by me on behalf of the happy egg co.. All opinions are 100% mine.

    four mini quiches and two strips of bacon on a white plate next to a flower

    Two of my kids turned up their noses at the Spinach & Goat Cheese variety I tried but they all loved the Cheddar & Broccoli Mini Quiches. My 8 year even had a couple for an after school snack today. Next time I make these I'm going to double the recipe so I can freeze some. With 6 of us in my house, the 24 Mini Quiches only lasted a day and a half. I'd love to have some of these in the freezer for busy mornings.

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    plate filled with mini quiches set next to a yellow egg carton

    The shells have a beautiful color and the yolks are deep yellow and creamy. I could tell the difference between these eggs and regular eggs as soon as I opened the box.

    overhead view of large brown eggs in a yellow carton

    Mini Quiche Crust Ingredients:

    8 oz mozzarella, shredded or cubed

    2 oz cream cheese

    1 egg

    ⅔ cup almond flour

    4 teaspoon coconut flour

    1 teaspoon baking powder

    ½ teaspoon salt

    dough for mini quiches pressed and shaped into mini muffin tin

    My tip is to not even bother cleaning the food processor between the dough and the filling. Those little bits stuck on the bottom and the side won't matter at all.

    close up on ingredients for mini quiches in a food processor

    Mini Quiche Filling Ingredients:

    3 the happy egg co. eggs

    3 oz cream cheese

    1 teaspoon dried minced onion

    ½ teaspoon garlic powder

    2 oz shredded or crumbled cheese

    2 oz chopped meat or vegetables

    two separate quiche toppings filled into mini muffin tin

    Some of my favorite quiche filling combinations: 

    Cheddar & Broccoli (seen here)

    Spinach & Goat Cheese (seen here)

    Caramelized Onion & Asiago

    Ham & Cheddar

    Bacon & Swiss

    Sausage & Mozzarella

    Garden Vegetable (finely chopped zucchini, onions, peppers, tomatoes)

    baked mini quiches in mini muffin tin close up

    The filling ideas for these are endless. You can even make these into cute little cheesecakes by omitting the savory aspects and adding sweetener and vanilla instead!

    For a full-size version try my Keto Quiche with ham and cheese!

    hand holding a mini quiche with large bite removed, held in front of a large plate with more quiches

    Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!

    four mini quiches and two strips of bacon on a white plate next to a flower

    Classic Mini Quiche Recipe

    This Classic Mini Quiche recipe is great for a grab-n-go breakfast or easy lunch. You can reheat them in seconds in the microwave as you run out the door. They also are great to pack for school lunches. With a basic dough and filling recipe, you can customize the add-ins to please your family's taste buds.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Course: Appetizer, Breakfast, Snack
    Cuisine: American
    Servings: 24 mini quiches
    Calories: 90
    Author: Taryn

    Ingredients

    Crust Ingredients:

    • 8 oz mozzarella shredded or cubed
    • 2 oz cream cheese
    • 1 egg
    • ⅔ cup almond flour
    • 4 teaspoon coconut flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt

    Filling Ingredients:

    • 3 eggs
    • 3 oz cream cheese
    • 1 teaspoon dried minced onion
    • ½ teaspoon garlic powder
    • 2 oz shredded or crumbled cheese
    • 2 oz chopped meat or vegetables
    US Customary - Metric
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    Instructions

    • Preheat the oven to 350. Put the mozzarella and cream cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients.
    • Grease a 24 hole mini muffin tin. Divide the dough between the holes of the tin. Using wet fingers press it down into the bottom and up the sides of each hole. If your fingers aren’t wet it will stick to your fingers. I keep a small bowl of water next to me while I work. I dip my hands, press two out, dip again, and repeat.
    • Combine the eggs, cream cheese, onion, garlic, and salt in a blender or food processor. Blend until smooth.
    • Add a little cheese and meat or vegetable to each dough cup. Fill with the egg mixture. Bake for 20 minutes or until golden and puffed.
    • Note: If you have any egg mixture left over just bake it in a greased ramekin. Depending on the fillings you choose there may be some left.

    Nutrition

    Serving: 1mini quiche | Calories: 90 | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 153mg | Potassium: 48mg | Fiber: 0g | Sugar: 0g | Vitamin A: 205IU | Calcium: 90mg | Iron: 0.4mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!
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    Reader Interactions

    Comments

    1. Valerie says

      February 07, 2022 at 9:42 am

      You said these can be made into cheesecakes, so how much sweetener and vanilla would you use. I have Truvia sweetener.

      Reply
      • Taryn says

        February 07, 2022 at 10:19 am

        I would try 2 tablespoons and taste the batter. I decided to make a mini cheesecake recipe but not base it off of this. You can see that here: https://joyfilledeats.com/keto-cheesecake-cupcakes/

        Reply
    2. Cindy Andrews says

      May 06, 2019 at 6:13 am

      Can these be made with Trader Joe's new Vegan Shredded Mozzarella Cheese? Thanks!

      Reply
      • Taryn says

        May 06, 2019 at 8:45 am

        I don't think that would work in the dough. You could sub my pie crust instead of using the mozzarella dough. https://joyfilledeats.com/pie-crust/

        Reply
    3. Cindy Mrva says

      February 15, 2019 at 1:25 pm

      Hi, Can this recipe be made without a crust? Or how can the crust be made with just coconut flour, due to nut allergy?
      Thank you!

      Reply
      • Taryn says

        February 15, 2019 at 2:55 pm

        You can make it without a crust or sub in a nut free fathead pizza dough.

        Reply
    4. Noelle says

      December 26, 2018 at 5:36 pm

      this was amazing, thank you!5 stars

      Reply
    5. Renee says

      December 26, 2018 at 4:11 pm

      This is such a smart recipe for a keto breakfast. It's one of my favorites!!5 stars

      Reply
    6. Rachel Virden says

      November 02, 2018 at 11:11 pm

      The color of egg shells is dependent on the breed that lays them. The color of the yolks is only an indication of the amount of pigment in the birds diet. It is zero indication of the nutrient content of the egg or the “happiness” of the chicken. It should also be noted that what makes you and I happy is not necessarily the same thing as a bird. Being outside introduces a different (but equally less than optimal) set of stressors to the birds versus being inside in a barn. (It should be noted that my husband has a phd in poultry nutrition and currently works with all major and most minor layer and broiler operations in the SE US. His previous job was similar except it covered all the US and Canada.)

      Reply
    7. Ducks n a Row @SineaPies says

      February 23, 2017 at 10:29 am

      This looks wonderful! I am very very new to THM. Just starting to stock up on the ingredients I will need to do it right. Guess almond and coconut flour are the next on my grocery list 🙂
      Sinea ♥

      Reply
    8. Linda Careaga says

      February 14, 2017 at 10:34 am

      Did I miss the printable version of this recipe? I really want to make it but don't want to have my laptop in the kitchen because I can be messy!

      Reply
      • Taryn says

        February 14, 2017 at 3:48 pm

        I just fixed it so there is a printable version. Let me know what you think if you try them 🙂

        Reply
    9. Tara says

      February 12, 2017 at 8:40 pm

      This may be a silly question, but do you think this could work as a single flavor "family size" meal? I was thinking of putting it in an 8" or 9" pie pan. Any thoughts about if it would work? It does look amazing!

      Reply
      • Taryn says

        February 13, 2017 at 8:17 am

        I think so. LMK if you try it 🙂

        Reply

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