Easy Freezer-Prep Mini Quiches
featured in Quiche Recipes: From Easy To Hard
These easy freezer prep mini quiches are the perfect make-ahead breakfast option. Simply fill a muffin tin with your favorite veggies and cheeses, pour in the egg mixture, and freeze. Pop them in the oven for a quick and satisfying breakfast that's ready in minutes.
Tasty Team
97% would make again
Inspired by food.com
Ingredients
for 12 servings
- 3 premade frozen pie crusts, thawed
Broccoli Cheddar
- 2 eggs
- ⅓ cup milk (80 mL)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅔ cup shredded cheddar cheese (65 g)
- ¾ cup small broccoli floret (130 g)
Pepper and Onion
- 2 eggs
- ⅓ cup milk (80 mL)
- ⅔ cup shredded mozzarella cheese (65 g)
- ¼ cup bell pepper (25 g), cooked
- ¼ cup onion (35 g), cooked
Tomato and Goat Cheese
- 2 eggs
- ⅓ cup milk (80 mL)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup shredded mozzarella cheese (35 g)
- ⅓ cup crumbled goat cheese (50 g)
- ⅓ cup tomato (65 g), chopped
Nutrition Info
- Calories 388
- Fat 24g
- Carbs 28g
- Fiber 1g
- Sugar 3g
- Protein 15g
Estimated values based on one serving size.
Preparation
- Preheat oven to 375ºF (190ºC), and lightly grease a 12-cup nonstick muffin tin.
- Cut the pie crusts into 12 circles, 4½ inches (12 cm) in diameter.
- Press pie crust circles into the muffin tin cups.
- Bake for 10 minutes.
- Mix the ingredients for the broccoli cheddar.
- Mix the ingredients for the onion and pepper.
- Mix the ingredients for the tomato and goat cheese.
- Pour each filling over their own row of 4 crusts.
- Bake for 20-30 minutes, or until filling is fully cooked and no longer runny.
- After removing from the oven, run a butter knife or thin spatula around each cup to prevent crust from sticking to the sides.
- Eat while still warm, or cool, then freeze in an airtight container for up to 1 month. To reheat, microwave for 60-90 seconds.
- Enjoy!
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Inspired by food.com