Name: Muffin Tin Mini Quiche
Prep time: 15 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil or butter (for greasing the tin); 1 package refrigerated pie crusts (or homemade, if preferred); 6 large eggs; 1/2 cup whole milk or heavy cream (for a richer taste); 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder (optional); 1/2 teaspoon dried thyme (optional); 1 cup cooked, chopped vegetables (spinach, bell peppers, onions, zucchini, etc.); 1/2 cup cooked halal chicken sausage or ground beef (optional); 1 cup shredded cheese (cheddar, mozzarella, or a blend); 1 tablespoon fresh parsley, chopped (for garnish, optional); Halal-friendly fillings (such as halal turkey, chicken, or tofu); 1/4 cup cooked mushrooms (optional); Eggs: The key binding ingredient, eggs create the custard-like filling that holds everything together and gives the quiche its rich texture.; Milk or Cream: The dairy adds a smooth texture to the filling. For a richer result, you can use heavy cream, but whole milk works just fine for a lighter option.; Vegetables: Vegetables add freshness, color, and texture to the quiche. Spinach, bell peppers, onions, and zucchini are all great options, but feel free to get creative with whatever you have on hand.; Cheese: Cheese adds both flavor and creaminess. A good melting cheese like cheddar or mozzarella is ideal, but you can also experiment with goat cheese, feta, or parmesan for a unique twist.; Halal Proteins: This recipe gives you the flexibility to use halal-friendly proteins such as chicken, turkey, or even tofu, making it suitable for different dietary preferences.

Ingredients

Scale

1 tablespoon olive oil or butter (for greasing the tin)

1 package refrigerated pie crusts (or homemade, if preferred)

6 large eggs

1/2 cup whole milk or heavy cream (for a richer taste)

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

1/2 teaspoon garlic powder (optional)

1/2 teaspoon dried thyme (optional)

1 cup cooked, chopped vegetables (spinach, bell peppers, onions, zucchini, etc.)

1/2 cup cooked halal chicken sausage or ground beef (optional)

1 cup shredded cheese (cheddar, mozzarella, or a blend)

1 tablespoon fresh parsley, chopped (for garnish, optional)

Halal-friendly fillings (such as halal turkey, chicken, or tofu)

1/4 cup cooked mushrooms (optional)

Ingredient Highlights

Eggs: The key binding ingredient, eggs create the custard-like filling that holds everything together and gives the quiche its rich texture.

Milk or Cream: The dairy adds a smooth texture to the filling. For a richer result, you can use heavy cream, but whole milk works just fine for a lighter option.

Vegetables: Vegetables add freshness, color, and texture to the quiche. Spinach, bell peppers, onions, and zucchini are all great options, but feel free to get creative with whatever you have on hand.

Cheese: Cheese adds both flavor and creaminess. A good melting cheese like cheddar or mozzarella is ideal, but you can also experiment with goat cheese, feta, or parmesan for a unique twist.

Halal Proteins: This recipe gives you the flexibility to use halal-friendly proteins such as chicken, turkey, or even tofu, making it suitable for different dietary preferences.

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Instructions

Prepare the Muffin Tin and Pie Crust:

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup with a little olive oil or butter to prevent sticking.

Prepare the Pie Crust: If you’re using store-bought pie crust, unroll the dough and cut it into circles large enough to fit into the muffin tin cups. If you’re making your own crust, roll out the dough and cut it into small rounds. Gently press each dough circle into the muffin tin, forming small crusts that cover the bottom and sides of each cup. Prick the base of the crust with a fork to prevent it from puffing up during baking.

Prepare the Filling for the Mini Quiches:

Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk them until fully combined. Add the milk (or cream), salt, pepper, garlic powder, and thyme. Mix well to ensure the egg mixture is smooth and creamy.

Prepare the Fillings: If you’re using vegetables, sauté them lightly to reduce excess moisture. This step is particularly important for ingredients like spinach, which release water when cooked. Drain any excess liquid and set the vegetables aside. If you’re adding meat like cooked halal sausage, ground beef, or chicken, make sure it’s fully cooked and chopped into small pieces.

Combine the Fillings: Fold your prepared vegetables, meats, and any additional ingredients like shredded cheese or fresh herbs into the egg mixture. Stir to combine until the mixture is evenly distributed.

Assemble and Bake the Mini Quiches:

Fill the Muffin Tin: Spoon the filling mixture into the pie-crusted muffin cups. Be sure to evenly distribute the mixture so each quiche is filled to about 3/4 full. Sprinkle some extra cheese on top of each quiche for an additional cheesy crust.

Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the mini quiches are golden brown and the filling is set. You can test doneness by inserting a toothpick into the center of a quiche; if it comes out clean, they’re done.

Cool: Allow the mini quiches to cool in the tin for 5 minutes before transferring them to a wire rack. This will help them set further and make it easier to remove them from the tin without falling apart.

Serve and Enjoy:

Serve: Once the quiches are cooled slightly, remove them from the muffin tin and place them on a serving platter. Garnish with freshly chopped parsley for a touch of color and freshness.

Prep Time: 15 minutes

Nutrition

Serving Size: 12
Calories: 180
Fat: 14g
Carbohydrates: 10g
Protein: 8g