Miniature Quiche

These tiny quiches start with a crust that’s half the reason to make them: sharp cheddar cheese creamed with butter and a dash of cayenne, then mixed with flour into a rich, savory dough. Pressed into miniature muffin tins, each little shell bakes into a flaky, cheesy cup that could almost stand on its own.

The custard is simple: eggs, milk, flour, and salt whisked together. Just a tablespoon goes into each shell over whatever filling you choose. The recipe is deliberately open-ended on fillings, inviting you to use chopped meat, vegetables, or whatever you have on hand.

Chilling the dough for an hour (or freezing for 30 minutes) is essential. The cheese-rich dough is soft and sticky at room temperature, making it nearly impossible to form into neat balls. Cold dough holds its shape when pressed into the tins and bakes with cleaner edges.

Pro Tips

• Press the dough evenly up the sides of each muffin cup using your thumb. Thin spots will crack during baking and leak custard.
• Don’t overfill. One tablespoon of custard is the max per cup. They puff during baking, and overfilled quiches overflow and stick to the tin.
• Cool 5 minutes in the tin before removing. They’re fragile when hot but firm up enough to pop out cleanly after a brief rest.
• Freeze for later on a sheet pan, then transfer to bags. Reheat straight from frozen at 350°F (175°C) for 8 to 10 minutes.

Variations

• Spinach and feta: Use crumbled feta and a pinch of sauteed spinach as filling for a Greek-inspired version.
• Bacon and Swiss: Swap the cheddar crust for Swiss and add crumbled bacon bits to the custard before filling.