These mini quiches are so yummy and so easy. They are my go-to for any brunch or breakfast I host or I have to take a dish too. Once you try them they will be your go-to recipe too!
You can add basically anything to the base to make just about any flavor you can think of. My favorite is bacon cheddar, but I have made veggie herb, bacon cheddar salsa, parmesan cheddar, and mushroom.
The best part is these little guys are gluten-free, making them something almost anyone can eat (as long as they aren’t dairy free). You can make the base the night before and bake them off quickly the morning of your breakfast or brunch, you can make them a day ahead and reheat in the oven or microwave, and they freeze well too! These really are the most versatile quiche I have ever made! You can even make multiple types at once. I have two mini muffin pans so I will do one bacon and cheddar, and the other 1/2 parmesan veggie, and 1/2 cheddar herb. Again you can do just about anything with these!
Here is the recipe for the bacon cheddar, but keep in mind you can use any meat, just about any cheese, and any veggies you want.
Ingredients:
1/4 cup cornstarch or tapioca flour
1 1/4 whole milk (I use 2% but you can use whatever you would like)
1 cup heavy cream (or make them lighter by using 1/2 & 1/2)
2 eggs
2 egg yolks
1/2 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1/2 tsp onion powder
4 strips bacon cooked and chopped
Shredded cheddar cheese (or any cheese shredded)
Directions
Preheat oven to 450 degrees. I know it’s high! In a bowl that has a pour spout (I literally use a plastic water pitcher and double the recipe) 
pour your cornstarch or tapioca flour. Mix in 1 cup of milk and stir until all the cornstarch or tapioca is dissolved. Then add all the ingredients except the bacon, cheese, and any veggies or other add-ins like salsa, or herbs.
Take a mini muffin pan, and spray with non-stick cooking spray. Sprinkle the cheese of your choice in the muffin spot and push down slightly. If you are using veggies, salsa, herbs, add them now. Pour the egg and milk base over the cheese until 3/4 of the muffin spot is full. Sprinkle with bacon.
Bake 15-17 mins. (the wetter your add-ins the longer you need to cook them. I wouldn’t cook them longer than 18-20 mins)
This recipe will make between 48-55 depending on how full your muffin tin is.
Remove from oven and let cool 5-10 mins.
Remove from pan and plate. Serve warm or room temperature.
