Mini quiches are the ultimate bite-sized brunch hero. They’re easy to make, endlessly customizable, and perfect for everything from holiday gatherings to weekday meal prep. With a flaky crust and rich, eggy filling, you can serve them warm or at room temperature—no stress, all flavor. Plus, they freeze beautifully for a make-ahead win!
Why You’ll Love This Recipe
- Perfect for parties, brunches, or grab-and-go breakfasts
- Customizable with different fillings
- Freezer-friendly and make-ahead approved
- Fun and fancy, but easy to make
How to Make Mini Quiches
Ingredients (Makes ~24 mini quiches)
Base:
- 1 refrigerated pie crust (or homemade)
- 5 large eggs
- 1/2 cup whole milk or cream
- Salt and pepper to taste
Filling Ideas (choose 2–3 or mix & match):
- 1/2 cup cooked crumbled bacon or diced ham
- 1/2 cup shredded cheese (cheddar, Swiss, mozzarella)
- 1/4 cup chopped spinach or kale (sautéed if fresh)
- 1/4 cup diced onion or green onion
- 1/4 cup diced bell peppers or tomatoes
- Fresh herbs (chives, parsley, thyme)
Instructions:
- Preheat oven to 375°F (190°C) and lightly grease a mini muffin tin.
- Prepare crust – Roll out pie crust and cut into small circles using a cookie cutter or glass. Press each circle into a muffin tin cup.
- Whisk filling – In a bowl, whisk together eggs, milk, salt, and pepper.
- Assemble – Divide fillings among crusts, then pour egg mixture on top (don’t overfill!).
- Bake for 18–22 minutes, until puffed and golden.
- Cool slightly before serving.
Storage Information
- Refrigerator: Store in airtight container up to 4 days.
- Freezer: Freeze fully baked quiches up to 2 months. Thaw overnight.
- Reheat: Bake at 350°F for 10 minutes or microwave until warm.
Variations to Try
- Crustless mini quiches (just grease muffin tin well!)
- Use phyllo dough for an extra crispy shell
- Go vegetarian with mushrooms, spinach, and goat cheese
Tips & Notes
- Don’t overfill muffin cups—the eggs puff while baking.
- Sauté watery veggies like mushrooms and spinach first.
- Want bigger quiches? Use a regular muffin tin and adjust bake time to 25–30 minutes.
FAQ
1. Can I make these without crust?
Yes—just grease the muffin tin well and skip the crust.
2. Can I make them ahead?
Absolutely! Bake and freeze, or refrigerate and reheat before serving.
3. What cheese works best?
Cheddar, Swiss, feta, or goat cheese are all great options.
Nutrition Information (Per Mini Quiche, Approx.)
- Calories: 90 kcal
- Fat: 6g
- Carbs: 4g
- Protein: 4g
- Sodium: 120mg
Values will vary depending on filling combinations.
Required Tools & Equipment
- Mini muffin tin
- Rolling pin (if using crust)
- Mixing bowls
- Whisk
- Spoon or small ladle
Difficulty Level: Beginner
Prep Time: 15 minutes
Cook Time: 20 minutes
Rest Time: 5 minutes
Total Time: 40 minutes
Mini quiches are one of those magic recipes that feel a little fancy but are super simple to pull off. Want a crustless version, gluten-free tweak, or flavor combo suggestions? Just let me know!
Mini Quiches
Ingredients
Base
Filling Ideas (choose 2–3 or mix & match)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a mini muffin tin.
Prepare crust – Roll out pie crust and cut into small circles using a cookie cutter or glass. Press each circle into a muffin tin cup.
Whisk filling – In a bowl, whisk together eggs, milk, salt, and pepper.
Assemble – Divide fillings among crusts, then pour egg mixture on top (don’t overfill!).
Bake for 18–22 minutes, until puffed and golden.
Cool slightly before serving.
Nutrition Facts
- Amount Per Serving
- Calories 90kcal
- % Daily Value *
- Total Fat 6g10%
- Sodium 120mg5%
- Total Carbohydrate 4g2%
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Don’t overfill muffin cups—the eggs puff while baking.
- Sauté watery veggies like mushrooms and spinach first.
- Want bigger quiches? Use a regular muffin tin and adjust bake time to 25–30 minutes.
