Mini Quiches


Yield: 48 (2-quiche) servings

Crust Ingredients

  • 1 lb., 6 oz. all-purpose flour
  • 1 lb., 2 oz. shortening
  • 10 oz. cold water
  • 0.5 oz. salt

Total approximate weight: 3 lb., 2.5 oz.

Crust Preparation

  1. Using 3-speed mixer at first speed, mix flour and shortening approximately 1 minute.
  2. Add cold water and salt and mix on first speed until dough is formed.
  3. Cover and refrigerate 30-45 minutes.
  4. Portion into 0.5-oz balls. Roll into 3-in. circles.
  5. Press each into quarter-cup size mini-muffin tins.

Filling Ingredients

  • 12 oz. finely shredded cheese (Swiss, Mozzarella, Cheddar, or Provolone)
  • 12 oz. fully cooked minced bacon or ham
  • 1 lb., 2 oz. frozen (thawed) or refrigerated liquid whole egg or reconstituted dried whole egg*
  • 36 oz. milk
  • 0.25 oz. onion salt

*4.5 oz. dried whole egg mixed with 13.5 oz. water


  1. Blend cheese and bacon or ham.
  2. In a 3-speed mixer at first speed, mix egg, milk, and onion salt for 30 seconds.
  3. Portion 1 tablespoon bacon-cheese mixture topped with 1 tablespoon (0.5 oz.) custard into each of 96 pastry-lined muffin cups.
  4. Bake at 350° F for 18-22 minutes, until puffed and firm to touch.

Vegetable Quiche:

  • Substitute 12 oz. finely chopped steamed broccoli or pressed spinach for bacon.

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