Five Ingredient Mini-Quiches

by Rebekahcooked up on November 6, 2018

Whew! We’ve been off track around here a little bit because last weekend we were away at a baby shower! <3 Things are moving fast, now – I can’t believe in three months we’ll be holding two sweet little babies! At the same time, it can’t come soon enough.

5 Ingredient Mini Quiches | PDXfoodlove

I was reminded at my baby shower in Kansas how much I appreciate a good quiche – which makes sense. The fat and protein from eggs and milk is high on the list of recommend foods for pregnant gals. And it’s definitely what I crave (Something I have learned – our bodies know what we need. It’s kind of amazing).

5 Ingredient Mini Quiches | PDXfoodlove

I wanted more quiche – I seriously have been craving it since the day we left Kansas – but not so much more that we were going to get sick of it in a few days.  So I decided to make a miniature version – perfect for easy breakfast and lunch reheats, too.

5 Ingredient Mini Quiches | PDXfoodlove

This recipe makes right around 12  muffin-sized quiches. For us, it was perfect to eat three with a big salad on the side. Something with a little acidity to it is a perfect balance to the buttery, flaky goodness.

They’d also make a really easy party bite!

5 Ingredient Mini Quiches | PDXfoodlove

These are vegetarian as-is, but if you wanted to throw in some bacon crumbles, I would not be opposed. Just cook 2-3 strips, finely chop and add them right in with the leeks and custard.

5 Ingredient Mini Quiches | PDXfoodlove

Five Ingredient Mini-Quiches

Five Ingredient Mini-Quiches

Ingredients

  • 1 prepared pie crust
  • 1 1/2 cups heavy cream
  • 2 eggs
  • 2 Tbsp. Butter
  • 1 leek, cut into very thin rings
  • Pinch of salt
  • Freshly cracked black pepper

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Sauté leeks with a little bit of salt in butter over medium heat, until softened. Allow to cool while you cut out the crust.
  3. Roll out the pie crust and cut out 12 circles using a 3 to 4 inch cookie or biscuit cutter. Spray a standard muffin tin with nonstick spray and then add one dough circle to each cavity, pressing lightly to make sure the dough fills the corners.
  4. Whisk the eggs, cream, cooked leeks and pinch of salt together until the eggs are well blended. Carefully fill each crust right to the top.
  5. Bake for 20 minutes, and then turn on the broiler for just a minute at the end for a little nice browning on the top of the quiche.
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