Mini Quiche

Cooking food in batches can be really handy when I’m short on time and the kids need a quick healthy snack. These quiches can be made with any cheeses, meats or veggies you prefer. I made 5 different flavors at the same time so we would have lots of variety and 36 quiches took less than an hour. They freeze well and reheat quickly, just make sure they are fully cooled before packaging them.


  • Whole wheat tortillas
  • 8 eggs
  • 1/2 cup of cream or milk
  • Salt and pepper
  • Cheeses, meats and/or veggies of choice
  • Olive oil

Heat oven to 425 degrees. Oil muffin pans (spray oil works really well for this). Tear tortillas in quarters and press one quarter in each muffin space.

Whisk eggs, milk, salt, pepper and any herbs you might like together.

Put fillings in each cup then pour egg mixture on top. Bake until set, about 20 minutes.

Suggested fillings

  • Herb goat cheese and spinach
  • Tomato, basil and Parmesan
  • Bacon and cheddar
  • Sausage and blue cheese
  • Swiss, carmelized onion and mushroom

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