Ingredients
1 roll (15 oz) refrigerated pie crust dough
6 large eggs, room temperature
6 slices turkey bacon, cooked and crumbled
1 cup shredded cheddar or mozzarella cheese
1/4 cup milk
1/4 tsp salt
1/4 tsp black pepper
Coconut oil or non-hydrogenated shortening (for greasing)
Instructions
Preheat oven to 350°F (175°C)
Cut pie crust dough into 24 small rounds using a round cutter
Fit each round into a mini muffin tin, pressing to form cups
Poke bottom of each cup with a fork to prevent bubbles
Pour 1 tbsp water into each cup, bake 8-10 minutes until lightly golden
Remove, drain, let cool slightly
In a bowl, whisk eggs with milk, salt, and pepper
Divide crumbled turkey bacon and cheese evenly among cups
Pour egg mixture into cups, fill to top
Bake 25 minutes until set and golden
cool 5 minutes before removing
Notes
Use gluten-free dough for gluten-free option
Top with cooked vegetables like spinach or bell peppers
Store in airtight container up to 3 days
Reheat in oven or microwave
Vegetarian option: omit turkey bacon and add mushrooms or caramelized onions
- Prep Time: 20
- Cook Time: 25
- Category: High Protein Snacks
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 mini quiche
- Calories: 90
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 3g
- Fiber: 0.2g
- Protein: 8g
- Cholesterol: 100mg