Mini Quiches

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4.50 from 156 votes

Mini Quiches

50 minutes
Calories 220kcal


  • 3 plum tomatoes
  • 2/3 cup mozzarella cheese
  • 1/3 cup pepper jack
  • 1/3 cup vidalia onion (sweet)
  • 1/3 cup pickled jalapenos (sweet)
  • 2/3 cup salami (sweet)
  • 1/3 cup heavy cream
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne


  • Preheat your oven to 325°F and grease a 15” x 11” muffin tin.
  • Chop up and combine all your ingredients in a mixing bowl and season them with the salt, pepper and cayenne.
  • Got a favorite spice? Add it into the mix! These things are bursting with different flavors.
  • The more the merrier.
  • Extra tip: if you like some crunch, try frying up the salami first and then throw it into your egg mixture.
  • Gather your ingredients Crack all the eggs into the bowl and whisk them up until everything is well combined Add in your heavy cream and whisk once again.
  • Along with the cheese, the heavy cream will give your eggs fluffiness and moisture.
  • Not to mention, heavy cream is very keto friendly.
  • Mix it all up! You’re ready to pour! The ensure all the mini quiches are roughly the same size, use an ice cream scooper to measure and ladle.
  • Make sure to leave some room for the quiches to rise.
  • Keep in mind, the bigger the scoops, the more they’ll rise.
  • Ready to bake Stick your batch in the oven (middle rack) for about 25 minutes or until you see your desired golden brown color appear.
  • You should have no problem popping them out as they probably shrunk away from their tins a bit.
  • Bite-sized perfection Finito! Your mini quiches are ready to eat! Serve hot with bacon, toast, fruit or your favorite omelette pairing.
  • Or better yet, do what we do and take them on the go!


Calories: 220kcal

Originally posted 2019-02-20 18:34:03.

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