Mini Cheese Quiche Recipe
This mini quiche recipe is made with a 3 cheese blend. You can make this recipe into a classic quiche recipe or the best crustless quiche.
Servings: 12 people
Calories: 202kcal
Ingredients
- 4 whole eggs
- 1 cup ricotta cheese
- 2 tablespoons chives minced
- 2 cups Swiss cheese shredded
- 1/3 cup Parmesan cheese grated
- 1 tube refrigerated crescent rolls
Instructions
- Preheat oven to 375 degrees F.
- Spray nonstick mini muffin tins with nonstick cooking spray and set aside.
- In a large bowl, add the eggs and whisk to break them up. Whisk in the ricotta until combined, then stir in the chives, Swiss cheese, and Parmesan cheese using a spatula until well mixed.
- Unroll the can of crescent rolls and place onto a flat surface. Cut into 2" squares, then place one 2" square into each muffin cup. Gently press down into the bottom.
- Carefully spoon the egg mixture into each muffin cup, filling almost to the top.
- Bake in the preheated oven for 20-25 minutes, or until the quiche are just set in the center.
- Remove from the oven and allow to cool slightly before serving. Enjoy!
Video
Notes
- Storing leftovers - wrap well with plastic wrap and store in the refrigerator for up to 3 days.
- Freezing - wrap completely cooled quiche with plastic wrap, followed by aluminum foil, and store frozen for up to 3 months. To thaw, transfer to the fridge overnight.
- Reheating Instructions - Reheat in a preheated 325 degree oven until warmed through, or about 30 minutes. If it begins to brown, cover the crust with aluminum foil.
Nutrition
Calories: 202kcal | Carbohydrates: 9g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 265mg | Potassium: 56mg | Sugar: 2g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 226mg | Iron: 1mg