Mini Quiches

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  • Cook time icon 15 minutes Prep | 15 minutes Cooking
  • Servings icon 4-6 Servings
Mini quiche with bacon


  • 1 refrigerated pie crust, at room temperature
  • 2 Tbsp. finely diced ham
  • 2 Tbsp. finely diced onion
  • 5 eggs
  • ¼ cup Duke’s Light Mayonnaise
  • 1 tsp. salt
  • ½ tsp. pepper
  • ½ cup grated Monterey jack cheese
  • Chopped parsley, for garnish


1. Preheat oven to 375°F.

2. Generously grease 16 mini muffin cups with solid vegetable shortening.

3. Unroll pie crust on a lightly floured work surface. Using a biscuit cutter or top of a drinking glass, cut pie crust into 2 ½ inch rounds. Re-roll dough scraps if necessary.

4. Press each round into a mini muffin cup, allowing dough to go up sides of the cup.

5. Divide ham and onion evenly among quiche cups.

6. Whisk the eggs and mayonnaise in a bowl until foamy. Add salt, pepper and cheese, stir to combine. Divide egg mixture evenly into quiche pastries.

7. Bake for 15-20 minutes, or until the egg mixture is set. Remove from oven, let rest for 5-10 minutes. To remove from pan, gently slide a knife around the edge of each mini quiche.

8. Garnish with parsley if desired, serve.


Special equipment: mini muffin pan

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