Mini Quiche Recipe

Easier and quicker than the full size version, my mini quiche uses a buttery flaky pie crust and a simple 4-5 ingredient egg filling. You can add a variety of flavors and add-ins like ham, bacon, spinach, Swiss cheese, scallions, mushrooms, peppers, and more. Bake these mini quiches in a mini muffin pan and watch them virtually disappear. I absolutely love quiche and this tiny version is even better!

Remember my perfect quiche recipe? I’ve had so many questions and requests for a mini version! Today we’re making mini quiche, a scaled down and simpler version of its full-size parent. Often underrated, quiche—no matter what size—is fantastic for lunch, dinner, Easter, baby showers, bridal showers, potlucks, tea parties, and so much more.

Even as a small family, quiche is our go-to food when we need quick and fulfilling recipe that’s delicious and adaptable to our available ingredients. As a bonus, kids love to help cutting the pie crust into mini circles. Let’s continue to get the kids in the kitchen!

You can make crustless mini quiches from this recipe. Spray your mini muffin pan or regular size muffin pan with nonstick spray—it works much better than butter here—and pour the filling directly into the pan. The bake time is a little shorter. See my recipe note below.

I also have this Crustless Veggie Quiche and Crustless Sausage Quiche. These are wonderful naturally gluten free alternatives.

Now it’s time to bake! Follow the mini quiche baking instructions in the recipe below and right before baking, top with your add-ins. Remember, it’s best to add your add-ins/flavors on top of the mini quiches instead of mixing them right into the egg mixture.

And if you’re serving mini quiche as part of an Easter spread, see even more Easter brunch recipes for inspiration.

This is a perfect base recipe for mini quiches where you can add your favorite add-ins and flavors. Bake in my super flaky homemade pie crust. Review video tutorial above and read recipe notes below before beginning.

Mini Quiche Recipe

This mini quiche recipe is a go to favorite quiche recipe for breakfast, brunch, showers, and parties! Make ahead for easy entertaining or breakfast!

Prep: 5min

Total: 20min

Yield: 4

Ingredients:

• 1 Pie Crust Recipe (optional)
• 6 large eggs (beaten)
• 1 cup heavy cream or half-and-half
• Salt and pepper
• pinch cayenne pepper
• 1 1/2 cups grated cheddar cheese
• spinach (chopped)
• broccoli (chopped)
• mushrooms (cleaned and diced)
• onion (diced)
• garlic (minced)
• bacon (cooked and crumbled)
• ham (cooked and diced)
• seafood (cooked and chopped)

Instruction:

1. Preheat oven to 375º F.
2. Spray mini muffin tin with nonstick cooking spray, set aside.
3. Using a small round cutter, cut pie crust and place into indentations of muffin tin and place in the oven to pre-bake for about 15 minutes. Alternately, you can place each of the premade phyllo cups into the muffin tin. For a crustless mini quiche, simply omit.
4. Whisk together eggs and heavy cream or half-and-half until light and fluffy. Add salt, pepper, and cayenne pepper until well-combined. Stir in cheese. Pour into pie shells and top with add-in options as desired. Bake for for 15-25 minutes until the egg mixture is set. Remove from the oven and let rest about 5 minutes before serving.
5. Serve warm.

Mini Quiche (Any Flavor!)

This is a perfect base recipe for mini quiches where you can add your favorite add-ins and flavors. Bake in my super flaky homemade pie crust. Review video tutorial above and read recipe notes below before beginning.

Prep: 2h30min

Total: 3h

Yield: 48

Ingredients:

• 2 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
• 4 large eggs
• 1/2 cup whole milk*
• 1/2 cup heavy cream or heavy whipping cream*
• 1/4 teaspoon each salt and pepper
• 3/4 cup add-ins (see recipe note)
• 1/2 cup shredded or crumbled cheese (see recipe note)

Instruction:

1. I like to make sure my pie dough is prepared before I begin mini quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
2. In a large bowl with a handheld or stand mixer fitted with a whisk attachment—or simply using a whisk and mixing bowl—beat/whisk the eggs, whole milk, heavy cream, salt, and pepper together (on high speed if using a mixer) until completely combined, about 1 minute. Cover and refrigerate egg filling until step 6.
3. Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. (Nonstick spray is best.) If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, fill, and bake then roll out the 2nd pie dough, fill, and bake.
4. Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial above. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You’ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.
5. Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
6. Evenly pour cold egg filling into each unbaked crust. Top evenly with add-ins, then sprinkle each with cheese.
7. Bake mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a spoon to scoop them up. Serve warm or at room temperature
8. Mini quiches make great leftovers! Cover tightly and store in the refrigerator for up to 4 days.

Mini Quiche (So Many Flavors!)

Look no further than this Mini Quiche Recipe for the most delicious bite-size breakfast food. Simply line a mini muffin tin with a homemade pie crust and fill with a whipped egg base and your favorite mix-ins, like bacon, vegetables, spinach, cheese, and even mushrooms.

Prep: 25min

Total: 45min

Yield: 48

Serving Size: 1 serving

Nutrition Facts: calories 46 kcal, Carbohydrate 4 g, Protein 1 g, Fat 3 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 18 mg, Sodium 84 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 5 eggs
• 1 cup milk (or heavy cream)
• ¾ tsp. salt
• ¼ tsp. black pepper
• ¼ tsp. garlic powder
• 2 pie crusts (14 oz. total)
• ½ cup cheese (cheddar or Swiss)
• 1 cup add-ins (bacon, mushrooms, bell peppers, chives, etc.)

Instruction:

1. Whisk together eggs, milk, salt, pepper, and garlic powder in a large bowl with a spout or in a large measuring cup. Refrigerate until ready to use.
2. Roll out dough on a lightly floured cutting board until it is at least 12-inches round in diameter. Use a 2 ½-inch round cookie cutter to cut 24 circles from each sheet of pie crust. You will end up re-rolling the dough about 3-4 times.
3. Press pie crust rounds into the bottoms of a mini muffin tray that has been sprayed liberally with non-stick cooking spray. Press up the sides so the crust completely covers them.
4. Fill each pie crust with 1 teaspoon of add-ins and a sprinkle of cheese.
5. Pour in egg mixture and fill up just shy of the top of the pie crust. Use a small spoon to mix together all of the add-ins and cheese so they’re evenly distributed throughout the egg mixture.
6. Bake at 375 for 20-22 minutes, or until the pie crust is golden and the egg middle no longer jiggles.
7. Serve immediately with a sprinkle of fresh herbs and enjoy!

Homemade Mini Quiche + 3 Delicious Flavors!

FAQ

What is quiche without pastry called?

Can I use milk instead of heavy whipping cream in a quiche?

How to make Costco mini quiche?

1. Preheat oven to 400ºF (200ºC).
2. Place pieces, 1-inch apart, on an ungreased baking sheet.
3. Heat for 12 to 14 minutes or until mini quiches are golden brown.

What pastry is good for quiche?

How do you keep mini quiche from sticking to the pan?