Mini Quiche Recipe

Mini quiches are the perfect bite-sized breakfast, brunch, or party appetizer. These savory, creamy egg tarts are baked in a flaky crust and filled with your favorite ingredients like cheese, bacon, spinach, or vegetables. Easy to make, customizable, and delicious, these mini quiches are great for meal prep, entertaining, or a quick snack.

This recipe makes classic mini quiches with a buttery crust and a rich, cheesy egg filling. You can bake them in a mini muffin tin or regular muffin tin and switch up the fillings to suit any taste.

Kitchen Equipment Needed

• Mini muffin tin (or regular muffin tin)
• Mixing bowls
• Measuring cups and spoons
• Whisk
• Rolling pin (if using homemade crust)
• Pastry cutter or round cookie cutter

Ingredients Overview

• Pie Crust: A flaky base for the quiches. You can use store-bought or homemade dough.
• Eggs & Milk: The creamy custard-like filling.
• Cheese: Adds richness and flavor.
• Fillings (Bacon, Spinach, Vegetables, etc.): The fun part—choose your favorites!

Ingredients

For the Crust

• 1 refrigerated pie crust (or homemade)

For the Egg Filling

• 4 large eggs
• 1/2 cup milk or heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Optional Fillings (Choose One or More)

• 1/2 cup shredded cheese (cheddar, Swiss, or feta)
• 1/4 cup cooked crumbled bacon or ham
• 1/4 cup sautéed spinach or kale
• 1/4 cup diced bell peppers or onions
• 1/4 teaspoon dried herbs (thyme, parsley, or chives)

Directions

Step 1: Prepare the Crust

1. Preheat oven to 375°F (190°C) and grease a mini muffin tin.
2. Roll out the pie crust and cut into 2-inch circles using a cookie cutter or glass.
3. Press each dough circle into the muffin tin cups.

Step 2: Make the Egg Mixture

1. In a bowl, whisk together eggs, milk, salt, and black pepper.

Step 3: Assemble the Quiches

1. Add a pinch of cheese and desired fillings into each crust-lined cup.
2. Pour the egg mixture over the fillings, filling each cup about 3/4 full.

Step 4: Bake the Mini Quiches

1. Bake for 18-22 minutes, or until the eggs are set and the tops are golden.
2. Let cool for 5 minutes, then gently remove from the tin.

Step 5: Serve & Enjoy

1. Serve warm or at room temperature.
2. Store leftovers in the fridge or freeze for later.

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Nutrition (per quiche, ~24 mini quiches)

• Calories: ~90
• Fat: ~6g
• Carbohydrates: ~5g
• Protein: ~4g

Expert Tips

• For Extra Fluffiness: Use half-and-half instead of milk for a richer texture.
• Don’t Overfill: Leave space for the eggs to rise while baking.
• Use a Non-Stick Muffin Tin: Makes removal easier and prevents sticking.

FAQs

Can I make mini quiches ahead of time?
Yes! They store well in the fridge for up to 3 days.

Can I freeze mini quiches?
Yes! Freeze in an airtight container for up to 2 months, then reheat in the oven.

What’s the best cheese to use?
Cheddar, Swiss, feta, or goat cheese all work well!

Storing & Freezing

• Storing: Keep in the fridge for up to 3 days. Reheat in the oven or microwave.
• Freezing: Freeze for up to 2 months and reheat from frozen at 350°F (175°C) for 10 minutes.

Substitutions & Variations

• Crustless Mini Quiches: Skip the pie crust for a low-carb version.
• Dairy-Free: Use almond milk and dairy-free cheese.
• Meat-Free: Add mushrooms, spinach, or roasted peppers instead of bacon.

Mini Quiche Recipe

Mini quiches are the perfect bite-sized breakfast, brunch, or party appetizer. These savory, creamy egg tarts are baked in a flaky crust and filled with your favorite ingredients like cheese, bacon, spinach, or vegetables. Easy to make, customizable, and delicious, these mini quiches are great for meal prep, entertaining, or a quick snack.

Print Recipe Pin Recipe

Equipment

• Mini muffin tin (or regular muffin tin)
• Mixing bowls
• Measuring cups and spoons
• Whisk
• - Rolling pin (if using homemade crust)
• Pastry cutter or round cookie cutter

Ingredients

  

• For the Crust
• 1 refrigerated pie crust or homemade
• For the Egg Filling
• 4 large eggs
• 1/2 cup milk or heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional Fillings Choose One or More
• 1/2 cup shredded cheese cheddar, Swiss, or feta
• 1/4 cup cooked crumbled bacon or ham
• 1/4 cup sautéed spinach or kale
• 1/4 cup diced bell peppers or onions
• 1/4 teaspoon dried herbs thyme, parsley, or chives

Instructions

 

• Step 1: Prepare the Crust
• Preheat oven to 375°F (190°C) and grease a mini muffin tin.
• Roll out the pie crust and cut into 2-inch circles using a cookie cutter or glass.
• Press each dough circle into the muffin tin cups.
• Step 2: Make the Egg Mixture
• In a bowl, whisk together eggs, milk, salt, and black pepper.
• Step 3: Assemble the Quiches
• Add a pinch of cheese and desired fillings into each crust-lined cup.
• Pour the egg mixture over the fillings, filling each cup about 3/4 full.
• Step 4: Bake the Mini Quiches
• Bake for 18-22 minutes, or until the eggs are set and the tops are golden.
• Let cool for 5 minutes, then gently remove from the tin.
• Step 5: Serve & Enjoy
• Serve warm or at room temperature.
• Store leftovers in the fridge or freeze for later.