Quiches get all the attention for Mother’s Day and, well, any springtime brunch, because they’re so easy to prep in advance and don’t tear you away from the party, since all you have to do is pop them in the oven and let your range do the work. (Rather than flipping pancakes or frying eggs all morning long.)

But I’m here to argue that mini quiches are even better: The bite-sized version cooks faster, can double as an appetizer, and are simple enough that you can make a batch and reheat them in the microwave for an elevated weekday breakfast. (If you’re anything like me, cereal or yogurt parfaits only satisfy so many days in a row.)

I rely on a few shortcuts to get these mini quiches done in a flash:

• Store-bought pie crust — I use the refrigerated Pillsbury kind, so it’s already rolled thin
• Use a wide-mouth drinking glass to quickly cut perfect circles for your mini quiches. If you have a biscuit cutter, even better, but honestly, a roughly 3-inch-wide cup can serve the same purpose. Just use the mouth of the glass as your cookie cutter.
• Fresh, jarred salsa for flavor — Go to the refrigerated section of the grocery store instead of the chip aisle. It’s way less salty and so much more bright and refreshing. Plus, it’s an easy way to sneak in some produce without chopping a ton of veggies, especially if you’re trying to make this a mid-week meal.

The best part? These mini quiches are totally versatile. Roughly a quarter cup of finely diced veggies and/or precooked meat is all you need, and you can simply sprinkle as much or as little as you’d like into each quiche. It’s a great way to clear the fridge of any leftover odds and ends.

Bacon, Cheese & Salsa Mini Quiches

Not into bacon? Swap out for an equal amount of veggies or cooked protein. Make it your own!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 mini quiches

Course: Appetizer, Breakfast

Cuisine: American, French

Ingredients Equipment Method

Ingredients

  

• 1 tbsp flour (for dusting pie crust surface; or use parchment paper)
• 1 premade, refrigerated pie crust (thawed)
• 3 large eggs
• 3 tbsp cottage cheese
• 1 tbsp milk
• 1-2 tbsp fresh salsa (optional)
• 1/4 tsp salt
• 1/4 tsp cracked black pepper
• 2 strips cooked, crumbled bacon
• 2 tbsp shredded sharp cheddar cheese (or any shredded cheese)

Equipment

• 1 muffin tin
• measuring cups
• 1 drinking glass (3-inch diameter/mouth)

Method

 

1. Preheat the oven to 375 degrees F.
2. Roll out the pie crust onto a lightly floured surface or place it atop parchment paper. Flip over a drinking glass and press its opening onto the pie crust, creating small circles of dough. You may need to combine and roll out the scraps to get the last circle or two. Place each in the cavity of a well-greased muffin tin.
3. In a mixing bowl, whisk eggs, cottage cheese, milk and salsa until combined and large cottage cheese lumps are broken up. Season with salt and pepper. Pour mixture into each of the muffin cups, filling them a little over halfway.
4. Sprinkle bacon and cheese atop each mini quiche. Bake in the oven for about 18 to 20 minutes, or until eggs are set and no longer jiggly. Let cool for a few minutes before removing and serving.