Photo: Kate Sears; Styling: Lynn Miller
Prep Time
20 Mins
Bake Time
30 Mins
Makes 48 (serving size: 2 pieces)

These tasty mini quiches are an easy way to please a crowd. For this snack, feel free to add another type of cheese to suit your preferences, or whatever you already have in your fridge.

How to Make It

Step 1

Place racks in upper and lower thirds of oven and preheat to 350°F. Coat 2 24-cup nonstick mini-muffin pans with cooking spray. Place pans on foil-lined baking sheets. Scatter scallions and parsley over bottom of each cup.

Step 2

Whisk eggs and yolks with Parmesan, salt and pepper in a large bowl. Whisk in milk until smooth. Transfer to a cup with a pour spout and fill each muffin cup with egg mixture. Top each cup with a pinch of Swiss cheese.

Step 3

Bake until quiches are puffed and browned on top, about 30 minutes, rotating pans from top to bottom racks and turning back to front about halfway through.

Step 4

Immediately run a small, sharp knife around outside of each quiche, then invert onto a wire rack to cool. Turn each quiche right side up. Serve warm or at room temperature.

Ratings & Reviews

EICrabb's Review

December 25, 2014
Turned out great! Easy to reheat!

katiek124's Review

December 25, 2014
Very good and easy to make. I had to use full size muffin cups and the recipe still worked. I added sausage to the cups before putting the egg mixture, and used cheddar instead of Swiss.