Ingredients
2 store-bought pie crusts
4 large eggs
1 cup (240 g) heavy cream
½ tsp kosher salt
4 oz (115 g) Gruyere cheese, shredded
1 tbsp chives, chopped (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan or line with parchment circles.
- Roll out pie crusts and cut into circles to fit muffin cups. Press into pan gently.
- In a bowl, whisk eggs, heavy cream, and salt until smooth.
- Sprinkle Gruyere evenly into crust-lined cups.
- Pour egg mixture over cheese, filling each cup three-quarters full.
- Top with chives, if using.
- Bake 20–25 minutes until set and lightly golden.
- Cool 5 minutes before removing from pan. Serve warm or at room temperature.
Notes
Swap Gruyere for Swiss, cheddar, or mozzarella.
Sautéed mushrooms, onions, or spinach make great add-ins.
Make them crustless by skipping the pie crust.
Freeze baked quiches up to 2 months and reheat in oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Brunch
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 2 mini quiches
- Calories: 210
- Sugar: 1g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 120mg
