This is just about one of the cutest recipes I’ve ever come up with. I’m absolutely obsessed with these Mini Quiches! In this economy, I felt like a magician turning 4 eggs into two dozen mini quiches.

I made two varieties for my Galentine’s Brunch: a ham and cheddar mini quiche and a spinach, tomato, and feta mini quiche. The possibilities are endless!

Thank you to my grocery partner Kroger for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going.

Feel free of course to only make one kind or the other but be sure to double the filling quantities if you do. You’ll want about a tablespoon of filling per mini quiche.

The best part? These reheat PERFECTLY. I baked these on Friday and then just threw them in the oven for five minutes right before my guests arrived. We love easy entertaining here at The Rose Table!

Mini Quiches

2 pie crusts
4 large eggs
1 cup milk
1/4 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
Ham filling: 1/2 cup diced ham, 1/2 cup cheddar, 1 Tbsp Italian parsley
Vegetarian filling: 1/2 cup chopped spinach, 1 diced Roma tomato, 1/3 cup feta

1. Preheat oven to 375 degrees Fahrenheit.
2. In a small bowl, stir together diced ham, cheddar cheese, and parsley. In another small bowl, stir together chopped spinach, diced Roma tomato, and feta cheese.
3. Roll pie crust out use a 3.5″ round cookie cutter to cut into rounds. (You should get about 2 dozen.) Place rounds in greased muffin tins and put muffins tins in the freezer.
4. Whisk together eggs, milk, heavy cream, salt, pepper, and garlic powder.
5. Pull muffin tins out of the freeze and divide ham and veggie filling evenly among the muffin cups. You should have about a dozen of each. Carefully pour egg mixture into each cup, taking care not to overfill. The egg mixture should not go higher than the pie crust.
6. Bake for 20-30 minutes, just until the center is set and the edges have started to brown. Let cool in the pans for ten minutes before removing.

Note: Reheat at 350 for 5-10 minutes.

This recipe is featured in my Galentine’s Brunch episode! Watch it now: