Miniature Quiches

Crustless miniature quiches with cheddar, sweet bell pepper, scallions, and a kick of chili powder and cumin. Bite-sized party fare that bakes up in muffin tins, no pastry required.

These tiny egg bites get their personality from a Tex-Mex spice blend: chili powder, ground cumin, and a pinch of red pepper flakes warm up the custard without overpowering the cheddar. Sautéing the peppers and scallions first matters. Raw vegetables release water as they bake, leaving you with a soggy bottom; a quick sauté drives off that moisture and concentrates the sweetness. The mix of whole eggs and egg whites keeps the texture light rather than dense. A hot oven gets the custard puffing fast so the centers set before the edges turn rubbery, and 8 to 10 minutes is all they need in those small cups.

Pro Tips

• Grease the muffin tin well, even if it’s nonstick. The cheese caramelizes on the sides and grabs hold.
• Run a paring knife around each cup before lifting the quiches out. They cling.
• Fill cups only ¾ full. The egg puffs as it bakes.
• Beat the eggs just until blended, not foamy. Too much air collapses on cooling and leaves wrinkled tops.

Variations

• Swap cheddar for pepper jack or smoked gouda.
• Add diced ham or crumbled chorizo for a meatier bite.
• Trade chili powder for fresh dill and use feta instead of cheddar for a Greek twist.