This easy Mini Quiche Recipe is quite versatile and tasty. These petite quiche are quick and easy to prepare. We're giving you 3 ways to make these egg pastries but feel free to get creative.
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Why you'll love this recipe
- This easy quiche recipe has different combinations with just a few simple ingredients for delicious results.
- Store-bought pie crust works well for these bite-sized treats.
- Make mini pie crust quiches ahead of time and freeze them for later.
- Homemade small quiches are great for brunch, family parties, special occasions like baby showers, bridal showers, and holiday snacking.
Ingredient List
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- Refrigerated pie crust - or use an unbaked homemade pie crust or
- Eggs
- Milk - whole milk or 2% is best.
- salt
- black pepper
- cheddar cheese
- chives
- cooked bacon
- onion
- non-stick cooking spray
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat oven to 400°F/204°C. Spray a mini muffin tin with non-stick cooking spray. Set aside
- Cut out rounds from the pie crust that will fit into the tins.
- Place one round in each muffin muffin pan cup. Poke the bottom of each pastry with a fork.
- In a large mixing bowl, whisk eggs, milk, salt, and pepper together.
- Pour mixture into the tins until each is full and top with add-ins.
- Bake until the tops begin to turn golden brown, 15 to 18 minutes.
- Serve warm. Top with chopped green onions, optional.
Cheddar and chive quiche, top each quiche with 1 teaspoon of grated cheddar cheese before baking. Top with a slice of chive or green onion before serving.
Bacon and onion quiche, top each one with about ½ teaspoon of minced onion and bacon crumbles. As long as you mince the onion very finely, you don’t need to cook it before adding it to the quiches.
Eileen's Tips for Success
- The pie crust should be cold when you cut it with the biscuit cutter or a round cookie cutter.
- If it becomes difficult to cut the pie crust, put it in the freezer for about 5 minutes to get cold again.
- Any add-ins should be finely diced as these are small bites.
- If you decide to use other veggies such as peppers or broccoli, they should be sautéed for about 5-7 minutes before adding to the quiche.
- Spinach, zucchini, and mushrooms release a lot of liquid. If using them in this or any quiche, be sure to saute them and then discard the excess liquid.
- When you take the mini quiche out of the oven, they will be very puffy and will look like they’ve overflowed slightly. Don’t worry— after 1-2 minutes, they will sink and turn out perfectly!
Make ahead, storage, and freezer tips
Storage - Leftovers can be kept in a covered airtight container in the refrigerator for up to 4 days.
Reheat leftovers in the microwave for a few seconds or reheat in the oven for about 5 minutes at 350°F.
Freezer: Yes. Place the quiche on a baking sheet in the freezer until frozen. Transfer to a freezer-safe storage bag or container in the freezer for up to 3 months.
Defrost in the refrigerator and reheat in the oven at 350°F for a few minutes.
Make ahead: Mini quiche can be made up to 2 days ahead of time without needing to freeze them. I've made them up to 2 days ahead. The quiche can be served at room temperature or reheated with the instructions above.
Frequently Asked Questions
The quiche should be served warm or at room temperature. Ice cold is not as tasty as at room temperature.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Cheese: feta cheese, fontina cheese, broccoli, cheddar cheese, Gruyere cheese.
- Diced ham and your favorite cheese such as Swiss or Havarti cheese.
- Protein: Use crumbled cooked breakfast sausage or Diced ham.
- Vegetables: diced mushrooms, tomatoes, broccoli
- Spinach: Saute spinach, drained of excess liquid, then add either your choice of cheese.
- Add basil pesto or kale pesto to the eggs before you whisk them.
- Pastry: Puff Pastry can be used as the base of the quiche.
- Milk: Heavy cream, half-and-half can be used instead of milk.
- Dairy-free: Use almond milk, coconut milk, or soy milk.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Easy Mini Quiche Recipe - 3 Ways
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Equipment Needed:
Ingredients
How to Assemble Mini Quiche
- 1(14.1 ounce) package refrigerated pie crust unbaked, Note 1
- 5 large eggs
- ½ cup whole milk Note 2
- ½ teaspoon salt
- ¼ teaspoon black pepper
- non-stick cooking spray
Cheddar and Chive Quiche
- ½ cup cheddar cheese shredded, Note 3
- 2 Tablespoons chives chopped, divided
Bacon and Onion Quiche
- ¼ cup bacon cooked and crumbled, Note 4
- ¼ cup yellow onion peeled, finely minced
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Instructions
- Preheat oven to 400°F/205°C. Spray a mini muffin tin with non-stick cooking spray. Set aside.
- Unroll the 14.1-ounce refrigerated pie crust, use a 2-inch cookie or biscuit cutter to cut rounds from the pie crust.
- Place one round in each muffin cup. Poke the bottom of each crust with a fork twice.
- In a large mixing bowl, whisk 5 large eggs, ½ cup whole milk, ½ teaspoon salt, and ¼ teaspoon black pepper together.
- Pour into the tins until each is full and top with the below add-ins, if using
- Bake until the tops begin to turn golden brown, about 15-18 minutes. Serve warm or at room temperature.
Cheddar and Chive Quiche
- For cheddar and chive quiches, top each quiche with 1 teaspoon grated cheddar cheese before baking. Garnish with a slice of chive or green onion before serving.
Bacon and Onion Quiche
- For bacon and onion quiches, top each quiche with about ½ teaspoon minced onion and ½ teaspoon crumbled cooked bacon before baking. As long as you mince the onion very finely, you don’t need to cook it before adding it to the quiches.
- Please note: When taking the quiches out of the oven, they will be very puffy and will look like they’ve overflowed slightly. Don’t worry— after 1-2 minutes, they will sink and turn out perfectly!
NOTES
Defrost in the refrigerator and reheat in the oven at 350°F for a few minutes. Reheat leftovers in the microwave for a few seconds or reheat in the oven for about 5 minutes at 350°F.
