Can I make these quiches vegetarian?

Yes! Simply omit the bacon or ham, and add extra vegetables, such as spinach, mushrooms, or bell peppers.

Can I use different types of cheese?

Absolutely! Feel free to experiment with different cheeses, such as Gruyere cheese, feta cheese, Monterey Jack, or pepper jack.

They can be stored in an airtight container in the fridge for up to 3-4 days.

Yes, if you prefer to use homemade pie crust that would be fine. You can also use puff pastry.

To make them gluten-free, use a gluten-free pie crust.

Whether it’s for a party or breakfast for the week, this Bacon and Cheddar Mini Quiche Recipe is sure to save your life one way or the other!

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Preheat oven to 350 Degrees. Spray a cupcake tin pan with baking spray.
In a large bowl, crack 6 large eggs and add milk. Whisk together until the egg mixture is evenly combined. Next, add HORMEL ® Real Bacon Toppings, cheddar cheese, red and yellow peppers, chives, salt, pepper, and onion powder, and whisk together.
Roll out the pie crust on a flat and clean surface. Using a rolling pin, roll out the pie crust about ½ inches each way, slightly making the pie crust longer.
Use a 2-inch wide cookie cutter or biscuit cutter and cut 12 round pie crusts. Before placing the pie crust in the muffin tins, use the rolling pin to roll out the door a bit more, lengthening it about an extra centimeter.
Place the pie crusts inside the muffin tins, allowing it to come half up the muffin tin. Pour egg mixture into the egg batter, reaching to the rim of the muffin tin but not overflowing it.
Bake in the oven for 20-25 minutes on the middle rack. Allow to cool slightly, and use a knife to loosen the edges. Carefully remove the mini quiche from the pan and place it on a serving platter.