Last updated on October 19th, 2014
I made these crust-less miniature quiches for supper last Sunday, and everybody loved them. They are creamy-dreamy-wonderful! They are also easy to make. The only special equipment you need is a muffin tin.
You can fill the quiches with almost anything that pops into your head. I made mine with sauteed mushrooms, cubed ham, caramelized onions, crisp bits of bacon, and diced, cooked chicken. Be sure to add some cheese. My favorite quiche-cheeses are Cheddar, Swiss, Parmesan and Asiago.
The step-by-step recipe (you’ll find a copy-and-paste version at the end of this post):
First, grab a muffin tin, and either butter it or spray it with non-stick spray. As you can see, my tin has 12 openings for 12 quiches.
Next, break 6 large, organic eggs into a pale green bowl.
Add 1 cup heavy cream (yes, heavy cream!)…
Now put your hips in motion, and whisk the eggs, milk, and cream together.
Then whisk in 1/2 teaspoon kosher salt, several grinds of black pepper, and 1/4 teaspoon nutmeg.
Do you love nutmeg, too? I think it is one of the most calming scents in the world. Like Xanax in a spice bottle.
You can add one or more filling-ingredients to each muffin tin. To create little “mystery” quiches, I put a small spoonful of diced, cooked chicken into one opening…
And topped it with a pinch of grated Swiss cheese.
Other openings received caramelized onions and cheese…
Or cooked, cubed ham and Cheddar…
Or crisp, crumpled bacon and Swiss…
And et cetera, et cetera, et cetera.
Pop Quiz! Who uttered the phrase “Et cetera, et cetera, et cetera” in a wildly popular MGM musical? In the comments field below, tell me the name of actor, the name of the the character, and the name of the film.
And whenever you feel afraid, just whistle a happy tune.
That line was from the same film.
Now where were we?
Oh yes.
Put the muffin tin on a baking sheet, and pour the rich, luscious custard into each opening. Fill to just below the rim.
Then give each quiche a sprinkling of minced parsley.
Bake on the center rack of a preheated 375°F oven until the custards are done — but not overdone — 25-30 minutes. Let cool for 5 minutes.
To unmold, first run a plastic knife around the edge of each quiche.
No picture of this next step, because it is a two-handed affair: Place a baking sheet over the muffin tin, and invert the two. Then turn the custards right-side-up.
For a first course or a simple supper, you might like to place the delicious disks on a bed of baby arugula leaves.
If desired, top individual servings with a dollop of thick tomato sauce.
Folks, these quiches are easy to make and elegant to serve. And because you can serve them hot, warm, or cold, they are definitely host-friendly!
Here’s a copy-and-paste version of the above:
Creamy Dreamy Mini Quiches
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 12 servings
6 large, organic eggs
1 cup heavy cream
1 cup milk (preferably full-fat)
1/2 teaspoon kosher salt
Grinds of black pepper
1/4 teaspoon nutmeg
Suggested fillings — one or a combination of chopped, sauteed mushrooms; sauteed or caramelized onions; cooked, cubed ham; crisp, crumbled bacon; diced, cooked chicken — 1 or 2 teaspoons for each quicheGrated Cheddar, Swiss, Parmesan or Asiago cheese — a generous teaspoon for each quiche
Minced, fresh parsley — a pinch for each quicheSpecial Equipment: a buttered or non-stick sprayed standard-size muffin tin with 12 openings; a baking sheet to hold the muffin tin
Center the oven rack; preheat oven to 375°F
Making the custard — In a medium bowl, whisk together the eggs, cream and milk. Then whisk in the salt, pepper, and nutmeg.
Put 1 or 2 teaspoons of whatever filling you are using into the muffin openings. Top with grated cheese.
Pour the custard into each opening, filling to just below the rim. Sprinkle with parsley.
Bake in the preheated oven until puffed and slightly colored — 25-30 minutes. If a skewer inserted in the center of a quiche comes out clean, you’ll know that all are sufficiently cooked.
Serve hot, warm, or cold, along with a dollop of thick tomato sauce, if desired.
More delicious eats:
Kale Pesto – My Way
Chicken Thighs en Papillote
The Best Lemon Tart in the World
Heath Jacobs says
Hey cuz… these look amazing! I am going to try them this weekend!
BTW… Yule Brenner played King Mongkut and said the line “Et cetera, et cetra, et cetera” in the 1956 musical The King and I.
Kevin Lee Jacobs says
Heath – Ding-ding-ding! You answered the pop quiz correctly. Enjoy these twelve easy quiches!
Thomas says
I loved The King and I!!! I’ll love these easy quiches, too! Yum is right.
Emma says
I have a standard muffin pan, but it only has 6 openings. Do you think it will work if I cut the recipe in half?
Kevin Lee Jacobs says
Hi Emma – You can halve the recipe. Or, if you have two 6-opening muffin tins, you could place them side by side on the baking sheet.
Jeff M. says
How did you know I needed a first course for a dinner party I’m hosting on Saturday? I’ll do what you did, and serve them with arugula and a little tomato sauce for a great presentation.
Jimmy says
Hi Kevin! I’m glad you didn’t apologize for using heavy cream or full fat milk. Both are essential for a quiche that is worth eating!
Kevin Lee Jacobs says
Jeff M. – Good luck with your dinner party. If the get the chance, let me know how the quiche-course turns out for you. Yummy, I suspect!
Jimmy – As the great JC (Julia Child, not Joan Crawford) once said…”I’d much rather have a tiny piece of (high-fat something) than a great big slice of (low-fat something).”
Pam says
Yummy, once again Kevin! Thank you!
PS
Yul Brenner as the King of Siam in
The King and I- one of my favorites.
PattyM says
Yep. Gonna make em!
suzi fox says
“Nutmeg………Like Xanax in a spice bottle.”
I have a small old old metal grader with a little cap on top to hold the nut. All eggs get a little zip. nummy
Cary Bradley says
Delightful idea!!! Adore the idea of mix and match and mystery fillings. And of course, it was the adorable King of Siam, aka Yul Brenner, handsome as can be in The King and I with the always delightful Deborah Kerr. Thanks for that stroll down the all important Memory Lane. 🙂
Brenda Johnson says
I was feeling completely exhausted (having been blessed with being present the night prior when my granddaughter was born!!) when you called that you were coming over with these “baby quiches”!!! Your timing couldn’t have been better! My lunch of 3 had fillings of mushrooms, bacon and ham along with caramelized onions and cheese. The hint of nutmeg gives such a warm back note to the velvety smooth and rich egg custard. The bed of greens not only added a nice foil for the flavors of the quiches- it made it healthy too! (in my mind….) These are such a wonderful spin on such a classic dish! I love the variety of fillings! (a great way to re-purpose some leftovers too!) Great idea- what we’ve all come to expect from you Kevin!!! Thanks for sharing- and for the well wishes for baby Aria and family!!!
badger gardener says
Many congratulations Brenda!
I like the idea of mixing up the fillings for the mystery quiches. My first batch may be all kale though since it is certainly the garden superstar this cool year. Quite an abundance.
Making the cranberry crackle tonight for early thanksgiving w/ in laws tomorrow. Can’t wait.
Phillis H. says
Thanks for sharing all your wonderful recipes Kevin. I look forward to making these mini quiches—-love the King and I—when my girls wear their hair up in a top-knot, I always want to start singing…..getting to know you…getting to know all about you…..!
Kim says
I made these tonight and they came out terrific. Thanks for the recipe. 🙂
Ava says
Hello,
As always I draw inspiriation from you! Perhaps this is to provincial etc…..but do you have any ideas for Halloween? Menu, decor etc…? I’m having a party and could use some fresh ideas.
Peace!
Denise T says
Hi Kevin,
Thanks for the recipe. I’m going to make a batch and freeze them to bring to my elderly mother who has a delicate stomach off and on and not much interest in cooking anymore. We bring her food for her freezer for easy to heat meals every time we visit now. Eggs are the very best aren’t they? They’re a mild protein source easily digested and so versatile. I love having hens for abundant eggs, although they’ve mostly stopped laying for the winter at this point. (I could extend the laying season with artificial light but like to give the girls a rest)
Pam R says
Looks delish, and I will make them next weekend and use up leftovers for the mystery fillings. Thanks, Kevin!
Becky6 says
I tried these recently and used left-over chili soup in some…..very good! Love your site….look forward to it each week.
Pam Widmer says
Yul Brynner, the Ming of Siam, Anna and the King.
sue chiafullo says
Wow Kevin! These look easy and simply delicious,.
You have outdone yourself!
YUM!
MaryAnna says
Hi Kevin,
I love you, you’re awesome!!
Now, could one make these quiches with a crust?
Michelle says
Once again, so inspiring! I am really starting to take Julia Child’s philosophy to heart. There is absolutely nothing like the real thing (i.e. heavy cream and butter). We spend so much time and effort trying to re-create our favorite recipes in low-fat versions that more often than not leave us feeling “empty”. Realistic portions of the good stuff leave us feeling satisfied and ready to experience the rest of what life has to offer! Thanks so much again Kevin – great recipe!
P.S. LOVED The King & I
gloria says
The King will return to Broadway next year with a Lincoln Center production starring
Ken Watanabe ? and the divine Kelli O’Hara-Can’t wait!
Love these little surprises- Best recipe I’ve seen to date! When i have made them my guests love scarf them down- Now I have an even more fabulous recipe!
Thank YOU!
Arden Rembert Brink says
As usual, these look yummy! You know, you could also give them a “south-of-the-border” twist by adding a little dab of chopped chiles to each opening and then sprinkling with chopped cilantro rather than parsley. Then serve with a dollop of salsa or fresh pico de gallo or drizzle of chipotle cream.
We’re still picking cherry tomatoes like crazy and using your recipe to slow roast them. Mixed with some quickly sautéed spiralized zucchini and a simple creamy goat cheese sauce… oh my! Thanks for *that* recipe, too!
–arden–
Rosemarie says
These look heavenly BUT……
Since we are only two people in this household, would these freeze well enough to use later?
Would they lose a lot of taste and texture?
And also, do they hold well overnight in the fridge?
Can’t wait to try them
Mmmmmmm………love nutmeg so much!
Thanks again, Kevin!
Janice in Black Creek, BC says
Thanks! I had been in the habit of providing tart sized quiches for various events–Over a hundred of them at a time, but lately have become concerned about the shells as I now know so many gluten intolerant folks. Solution, make the little devils without shells. Thanks again.
Now I just have to worry about the Milk and egg intolerant folks, and the people who can’t eat onions and red and green peppers.. Gee life gets complex.
Jan
Margi says
This is a way outdated comment but I just had to tell you that your recipe for Paratha, Indian Flatbread was fantastic. We made it for our Farmer’s Market and put 6 to a package. They were best sellers all summer. Some people were familiar with them but most not. We had many buyers return every week for a pack of them.
Constance says
Hi Kevin,
I don’t have full fat milk, I have 2%, however I do have heavy cream. Does it really make a difference in the milk?
Thanks for making it without wheat! One of my supervisors has Celiac disease, I am always looking for recipes that I can make for everyone in the office. This is perfect!
Maura says
YUL Brenner in The King and I, playing King of Siam.
Love your site!
Annie says
I will be making these this week!! And I think these would freeze great! Thanks Kevin
Yul. truly the King!! I saw him play the King in one of his final performances in June of 1985 in New York. I remember thinking, he will only be doing this for three more days. Truly a joy! A great memory!
Margaret says
I want to make these for myself. Can anybody tell me the best way to reheat them? Cold doesn’t appeal to me but while I’m a great cook, I am not much of a reheater. Most of the time I just think how much better they would be fresh. I’m thinking these would be great on day 2 if I was just better acquainted with what method to use to reheat things.
Kevin Lee Jacobs says
Constance – These will be all the better for full-fat milk. But use whatever you feel comfortable with!
Margaret – Two ways to reheat: 1) Cover with aluminum foil and reheat at 325°F for 15 minutes. Or, 2), cover with plastic wrap, and microwave on high for about 1 minute. Enjoy!
annieguss says
Just in time for a potluck brunch!
Carol says
Guess I’m late to the party with Yul Brenner in The King and I. I loved the movie and also saw him perform it at the Fox Theater in Atlanta. It was his farewell tour. So I will comment on angels getting their wings! Angels are created beings who already have their wings! Nevertheless, I am commenting, aren’t I?!
Kat says
For Janice in Black Creek-
You can easily substitute So Delicious Coconut Milk Creamer for the heavy cream in these. And use a cartoned version of either Coconut milk, almond milk, or Hemp milk (which is thicker) for the full fat milk in these (I wouldn’t choose to use rice milk as its a lot thinner than the others). To be honest I would probably choose the coconut milk over the almond as so many people have nut allergies (and rarely are they allergic to coconut even though it gets listed as a nut) If you live in a big enough area you might have other brands of the above, I am just very limited in what I can buy. If you choose to use coconut milk products just use some spices to cover the slight coconut milk flavor.
Kat
Denise McInerney says
Yul Brynner, King of Siam in one of my favorite musicals, The King and I! These quiches look wonderful, can’t wait to make them. And I agree about the nutmeg, always smells like comfort to me!
Kelly F says
These are great for doing up on Sunday night for grab n go breakfast for the start of the week. This is the easy and healthy version too – I adore pie crust.
Marie Campion says
I tried this recipe this evening – came out delicious and super easy – thank you
Donna says
Hi Kevin, I love quiche and for the last well… I won’t say how long, I have been using Julia Child’s recipe. I know this is blasphemy but never thrilled with mine. I can’t wait to try these! I was wondering if you had tried cream of tarter in any of your quiche recipes? Love your blog!
micheke layne says
The King and I Yuell Brenner he played the king of Siam
Sheri says
Quiche! That is so beautiful! I could eat this every day. Love the idea for the mini’s. I’ve got some filo leaves that need to get used up.
Di says
These sound amazing. Do you think it would work using mini muffin time?
Chit says
Wow! Am so excited to do these cuties! Except that I have to drive 15 minutes to get my eggs…heavy cream…(we have no havey creams in the boondocks where I live…what could be a sub Kevin? My most important question…are these freezeable?
I enjoy much your blogs! Thank you for sharing your virtual garden and home and cooking…etcetera!
Kay K. says
Wonderful! Love the many options available. Along with nutmeg just a spot of dry mustard is wonderful in any egg preparation.
Nutmeg and a grater and the wonderful aroma. Ummmmmmm yum.
Lisa B says
Yul Brinner in the King and I 1951 he was the King
Mary Ann Z. says
I still love the King and I and the songs. Shall we dance?
Betty says
Looks great will try them as soon as possible
Bette Kratoska says
Yul Brenner, he played the King of Siam in The King and I.
Vickie Cook says
I love your site, Kevin.! Thanks so much for sharing!
Georgette says
I’m kind of late but the King and I. Love your advise on everything………………Thanks
Georgette says
Whoops….The actor was Yul Brenner, the character was The King of Siam, and the play was The King and I.
Patricia says
The film was the King and I. I think the King of Siam, played by Yul Brenner or at least, he is who is portraying the king on the version I have of the soundtrack. One of my very, very favorites! The king utters et cetera, et cetera, et cetera. I love your website. I am fairly new here. Not sure how I even discovered it, but I look forward to your recipes, stories and beautiful illustrations of your lovely home and gardens.
maris says
Wonderful! I love your website! I don’t always post a comment since by the time I get it, there are usually dozens of posts that already say it all! But add my compliments to the pile!
Alastair says
Kevin<
As a newly minted sweet pea enthusiast, I loved your idea of growing seedlings in milk containers so much I couldn't wait until the end of October. I went ahead and planted the seeds around the 7th. Viola! We're experiencing a particularly mild fall this year in Victoria BC and the shoots are more than half-way up the container. I might have to snip them off if they come out the top. I'm not sure if they will survive the winter when the frost arrives. Should I bring them inside the cold garage or simply hope for the best. Thank you.
Jo Ann says
My Mother, my sister and I saw the revival of The King and I with Yul Brenner on Broadway at the Uris Theater. It must have been the middle seventies. What a treat it was. Also I am giving away my age. Brenner was just as energetic as he was in the movie. Also loved Deborah Kerr.
Love your website, house, garden, flowers, recipes and sense of humor.
Eliza J says
Those look delicious Kevin ~ I will keep these in mind for Christmas Eve appetizers…thanks!
Marcia Leitschuh says
I plan to cook these this weekend for a party.
Would it work to use all heavy cream instead of half milk? I am sensitive to milk protein which (thankfully) is not in heavy cream or butter.
Thanks!
Kevin Lee Jacobs says
Hi Marcia – You can produce super-rich (and super-awesome!) quiches by using all cream and no milk. Enjoy!
Diana Johnson says
The only thing you have to cook before hand is the meat. All the veggies will cook in muffin tin. With all the milk and cream, do yours actually cook or are they still runny?
Carol says
Yul Brenner uttered that line in The King and I (love that musical).
Sonja says
Yul Brynner, as the king, in the movie, “The King and I” uttered those words.
sigrid wübbenhorst says
o kevin this is just what i was looking for to serve the evening of my first music event in my little café on nov 13 this year
i look forward to make this, with yoy!
KimH says
Yum!! You do present them beautifully… I made a large 8×8 Crustless Quiche weekly to take to work for my breakfasts.. I do the same as you do… toss in whatever you have handy..
And I use Heavy Cream too… They’re divine..
I’ll have to remember your presentation and baking them in the muffin tin… Great idea for entertaining.. Have a lovely day!
Hannah says
Kevin,
I store your recipes in the back of my mind hoping that one day my four children will give me the time to make them. This weekend, I hosted a last minute brunch and proudly put this one to use.
I made a veggie version using tuna, onion and other bits and bobs that were hiding in the fridge.
Then (stroke of genius), I used my mini muffin tray to make a batch for the kids. Bite sized, easy to eat, no mess – kids were hooked.
THANKS!
shannon frazier says
Yule Brenner in The King and I. Love the way he says it much more so than the Jody Foster updated version.
Okay, off to winter sow some food & flowers for summer!
Laters
shannon frazier says
sorry to butcher the late great actors name.
Suzy Moravick says
Gene Wilder, Willy Wonka, Willy Wonka and the Chocolate Factory.
Suzy Moravick says
Okay, so it was Warner Bros., but if you recall, when Willy Wonka was telling Charlie why he did not win (even though he did), Gene Wilder did say, “Et cetera, Et cetera, Et cetera.”
Louise says
After the “…et cetera. It is a puzzlement.” I think.
Thanks for this great recipe. I’ll make them today since I was wanting quick egg breakfasts for tirad, early mornings. And I often take a salad for lunch and one of these on top makes lunch nicer.
Thanks, too, for delicious gluten free recipes.