Spicy Mini Quiches
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These spicy mini quiches are my go to when I need something impressive but don't have much time. With just 15 minutes of prep and 30 minutes in the oven, you'll have elegant little bites ready to serve. The jalapeños bring serious heat while the eggs and heavy cream create a creamy custard base that's simply irresistible. Plus, eggs are loaded with choline, which is fantastic for brain health. The best part? They're incredibly budget friendly and use ingredients you probably already have in your kitchen. Trust me, once you make these, you'll be whipping them up constantly.
Ella x
Ingredients
- 8eggs
- 120 mlheavy cream
- 100 gcheddar cheese(grated)
- 2fresh jalapeños(diced, seeds removed for less heat)
- 80 gsmoked ham(diced)
- 1red bell pepper(finely diced)
- 3green onions(chopped)
- ½ teaspoonsalt
- ½ teaspoonblack pepper
- ½ teaspooncayenne pepper
- 15 gbutter(for greasing muffin tin)
Detail level
Instructions
- 1
Preheat your oven to 190 degrees Celsius and grease a muffin tin with butter, making sure to coat each cup thoroughly.
Tip: A silicone muffin tin makes removing the quiches much easier if you have one.
- 2
In a large bowl, whisk together the eggs and heavy cream until well combined and slightly frothy, then season with salt, black pepper, and cayenne pepper.
Tip: Don't overbeat the mixture as this can make the quiches tough and rubbery.
- 3
Fold in the grated cheddar cheese, diced jalapeños, smoked ham, red bell pepper, and green onions until evenly distributed throughout the egg mixture.
Tip: Having all your ingredients prepped and diced before this step keeps things moving smoothly.
- 4
Carefully pour the egg mixture into each muffin cup, filling them about three quarters full to allow room for rising during baking.
Tip: A small ladle or measuring cup makes pouring into the muffin tin neater and more even.
- 5
Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, until the quiches are set in the center and lightly golden on top.
Tip: They're done when a toothpick inserted in the center comes out clean with just a tiny bit of moisture.
- 6
Remove from the oven and let the quiches cool in the tin for 5 minutes before carefully running a thin knife around each one to loosen it from the sides.
Tip: This brief cooling time helps them firm up enough to come out of the tin intact.
- 7
Pop each mini quiche out of the muffin cup onto a serving plate or wire rack and serve warm or at room temperature.
Tip: These keep beautifully in the fridge for up to 4 days and can be reheated gently in the oven.
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