Mini Quiche

Mini Quiche


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These miniature quiches are perfect for breakfast! Bell pepper, kale, and shallots with eggs and cheese and a crispy pie crust.

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Chicago, IL

Time needed

20 min cooking

Serving Size / Yield

4 servings


  • 6 Large Eggs
  • ½ cup Milk
  • ¼ tsp Red Pepper Flakes
  • ½ tsp Italian Seasoning
  • ¼ tsp Salt
  • ⅛ tsp Pepper
  • 1 cup Chopped Fresh Kale
  • ¼ cup Chopped Red Bell Pepper
  • 2 Tbsp Chopped Shallot
  • ½ cup Finely Shredded Part-skim Mozzarella Cheese

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Start by preheating the oven to 350 degrees.
Beat eggs and milk in a large bowl.
Add red pepper flakes, Italian seasoning, salt and pepper and stir until well blended. Now add kale, bell pepper, shallot, and cheese and blend well.
Put the four pie crusts on a baking sheet.
Pour mixture inside each.
Bake for 20 minutes or until just set.
Let cool for 5 minutes.

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