Mini quiche with einkorn crust are small in stature, yet rich in flavor. They are perfect for brunch, a shower, or a holiday breakfast. This recipe starts with a homemade einkorn crust filled with a creamy custard with cheese. Add your favorite ingredients, like crispy potatoes, roasted peppers, onions, or spinach.
Every Friday, we have a play group where all the kids get together to romp and play. I always like to prepare a delicious, real food snack that will fill their bellies and give them sustainable energy for the afternoon.
These mini quiches were a hit. Everyone loved them (kids and adults alike), and they were easy to grab and go. Plus, we are in full on sunshine mode, and the chickens are laying abundantly. Egg-heavy meals are simply expected this time of year.
They may be a little more work up front, but these mini quiche are much faster to cook than your traditional quiche that takes 40 minutes just to bake.
Easy, bite-sized little morsels that are so yummy, cheesy, and filled with hearty, whole-food ingredients. Sign me up.
I love adding crispy, cast iron cooked potatoes, roasted red peppers (way easier to make than it sounds, I promise), onions… there are so many options.
Why you will love this recipe:
It’s very customizable! Add your favorite ingredients for the combination you love.
It’s quick! This recipe cooks up much quicker than your standard quiche.
Easy, bite-sized, pre-portioned pies, perfect for family gatherings or serving to a crowd.
These are delicious little treats! Of course, what is a recipe, anyhow, if it isn’t wonderfully tasty.
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Tips:
- For this recipe, I use my homemade einkorn crust. If you don’t have einkorn flour, you can substitute it for your favorite pie crust recipe. If you are really pinched for time, you could use a store-bought crust. Pie crust is really simple to make, though!
- To make this recipe gluten free, use a gluten free pie crust.
- This is truly just a base recipe, and you can add all your favorite quiche toppings. Mushrooms, Swiss chard, spinach, onions, bacon, sausage, and many others.
- Make the pie dough the night before to make this recipe easier to assemble the next day.
Do I need to add a crust?
No, you can totally make this a crustless quiche by just skipping the crust. I would suggest adding something hardy, like cooked, diced potatoes, to make it a little more filling.
Add-In Ideas:
Sausage
Bacon
Ham
Cheese (extra on top)
Greens: swiss chard, spinach, and kale all work amazing in this recipe.
Mushrooms
Caramelized onions
Fresh herbs
Roasted peppers
Tools:
Muffin tin
Large bowl
Measuring cups and spoons
Biscuit cutter. Usually, I just use a wide mouth mason jar.
How To Make Mini Quiche With Einkorn Crust
Start the Add-ins (optional)
If you are wanting to add fillings like crispy potatoes or roasted peppers, I would suggest starting them before starting anything else. While the potatoes are cooking, you can start forming the pie crust.
Preheat the oven to 375.
Make The Crust
To a large bowl, add flour, salt, and butter.
Work in the flour with a fork until everything is combined and the butter flour mixture is in pea-sized pieces.
Add ice water and mix with hands until just combined, then form into a ball. Set aside.
Create the Custard Filling
To a large bowl, add eggs, cream, milk, salt and shredded cheese. I recommended buying block cheese and shredding it yourself. Not only does this save money, but also pre-shredded cheese generally has a lot of added ingredients to prevent it from caking.
Whisk together until a smooth custard forms.
Add any mix-ins you would like (optional) and stir well.
Grease each muffin tin with coconut oil or avocado oil. You could even line them with a cupcake liner, if desired.
Roll out dough on a lightly floured surface until about 1/4 inch thick. Use a biscuit cutter or mason jar to cut out each quiche crust.
Put The Mini Quiche Together
Place each cut out dough on a floured surface and roll out slightly larger until it is about 1/8 inch in thickness.
Place each pie crust into the greased muffin tin, pressing down to make sure it is in the bottom well.
Pour a little bit of filling into each one, reaching about 3/4 full. This will help prevent spillover during baking, which can result from over filled tins.
Bake in the oven for 20-25 minutes. The crust should start to golden around the edges when done.
Allow to cool for a few minutes before serving.
Find More Farm To Table Meals:
- Homemade gnocchi with einkorn flour
- Sourdough Cheddar Waffles
- Sourdough Scones With Chocolate And Coconut
- No-Knead Sourdough bread
- Einkorn Pancakes
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone
Mini Quiche With Einkorn Crust
Ingredients
Einkorn crust
- 1 1/4 cups all purpose einkorn flour
- 6 tablespoons cold salted butter
- 1/4 teaspoon salt
- 3 tablespoon ice water
Quiche
- 4 large eggs
- 1/2 cup cream
- 1/2 cup milk
- 1 cup cheese
- 1/2 teaspoon salt
- 1 cup add-ins, optional
Instructions
- Start the add-ins (optional) like crispy potatoes or roasted red peppers.
- Preheat the oven to 375.
Make The Crust
- To a large bowl, add flour, salt, and butter.
- Work in the flour with a fork until everything is combined and the butter flour mixture is in pea-sized pieces.
- Add ice water and mix with hands until just combined, then form into a ball. Set aside.
Create the Custard Filling
- To a large bowl, add eggs, cream, milk, salt and shredded cheese.
- Whisk together until a smooth custard forms.
- Add any mix-ins you would like (optional) and stir well.
- Grease each muffin tin with coconut oil or avocado oil.
- Roll out dough on a lightly floured surface until about 1/4 inch thick.
- Use a biscuit cutter or mason jar to cut out each quiche crust.
Put The Mini Quiche Together
- Place each cut out dough on a floured surface and roll out slightly larger until it is about 1/8 inch in thickness.
- Place each pie crust into the greased muffin tin, pressing down to make sure it is in the bottom well.
- Pour a little bit of filling into each one, reaching about 3/4 full.
- Bake in the oven for 20-25 minutes. The crust should start to golden around the edges when done.
- Allow to cool for a few minutes before serving.
Notes
- For this recipe, I use my homemade einkorn crust. If you don’t have einkorn flour, you can substitute it for your favorite pie crust recipe. If you are really pinched for time, you could use a store-bought crust. Pie crust is really simple to make, though!
- To make this recipe gluten free, use a gluten free pie crust.
- Fill the mini quiche 3/4 full to help prevent spill over.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Lisa! Have you ever frozen these/do you think they would freeze well? I’d love to prep a batch or two for postpartum!
I have not, but they should freeze perfectly fine. I would reheat them in the oven though.
Hello, sounds awesome, could you make this as a whole quiche?
Of course! Pending the size of your dish, you’ll just want to make sure you have enough dough for your crust. Here is my full Einkorn pie crust recipe: https://www.farmhouseonboone.com/the-best-einkorn-pie-crust You can also use whatever pie crust you like!
Where do you get einkorn? I have children with wheat allergies (mild) and it was suggested to get einkorn but they don’t sell it locally.
I buy mine from Jovial Foods. I buy it directly from their website because the price is marked up a lot on Amazon. Whole Foods also carries Jovial if you have one nearby.
Hi Heather, I usually buy a the jovial 10 lb bag from Vitacost.com and the price is really good and they even over discounts. Hope this helps! Cindy
Maybe check Azure Standard? They tend to have great quality organic grains, etc.
I’m obsessed with sourdough. Could I sub the einkorn flour for sourdough starter?
You could substitute the einkorn crust for this sourdough pie crust recipe: https://www.farmhouseonboone.com/sourdough-pie-crust