Mini Vegetable Quiche Muffins Recipe for Make Ahead Breakfast (2024)

FAQs

Should vegetables be cooked before putting in quiche? ›

"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

Silicone trays work well and make it easy to clean. If you use a non-silicone muffin tray, brush lightly with oil to stop the pastry from sticking, or line each hole with baking paper squares.

Mini quiche reheat very well so they're fabulous to make ahead. To store: let the quiche cool to room temperature before transferring to an airtight container and refrigerating. Quiche will last up to 4 days in the fridge, but are best served within the first 24 hours.

A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

Whether you serve it as an appetizer or a main dish, quiche can either be cooked ahead of time and served warm, cold, or at room temperature.

Preheat the oven to 350ºF and grease a non-stick muffin pan (affiliate link). Alternatively, you can use paper liners or silicone liners to prevent sticking. You'll also need a rimmed baking sheet that the muffin pan fits into.

Silicone muffin liners are best because they release the egg muffins easily, clean up quickly and you don't need to grease them. Avoid paper liners as they are difficult to remove from baked muffins. If silicone liners are not available, generously spray muffin tin with cooking spray.

How do you keep mini quiches warm for a party? A warming tray or chafing dish is ideal for keeping mini quiches warm for serving.

To reheat, place in a 350° F (180 C ) oven for 8 to 10 minutes. Alternately, quiches can be reheated in the microwave (times vary), but they lose some of their lightness when reheated this way. Serve right away and do not refrigerate quiches that have already sat out.

Can you eat quiche for breakfast? ›

Quiche lorraine, filled with bacon and cheese, is an ideal American breakfast. Americans love mixing bacon and eggs for breakfast.

In the most basic framework, a quiche has a pie crust and a frittata does not. A quiche is an egg custard pie and a frittata is, well, a crustless quiche.

Quiche Lorraine has origins beginning in the rural Lorraine region of France. While it's considered a French dish, it developed during a time when the Lorraine Region was under German rule. Even the word Quiche comes from the German word kuchen, meaning cake.

Wet fillings will produce a soggy quiche

These vegetables, while tasty, have a high water content when raw, which will weep into the quiche as it bakes.

How long should quiche rest before cutting? Remove the quiche from the oven and let the inside continue to cook while the exterior cools to a warm temperature. Waiting about 10-20 minutes before slicing is usually sufficient.

For example, if you're making a quiche or frangipane, blind baking the crust first will help ensure the pastry case stays buttery and retains its crunch. This will elevate the overall taste and texture of your dish and stop any of the liquid seeping through.

Placing your quiche on the bottom rack will ensure that every square-inch of the crust, including the bottom, will get golden-brown and crisp.