This easy Mini Quiche Recipe is super versatile and you'll never go back to buying store made again. We're giving you 3 ways to make these tasty egg pastries but feel free to get creative.
Why you'll love this recipe
- This quiche recipe has different combinations with just a few simple ingredients for delicious results.
- Using store-bought pie crust works well and being ready-made pastry, a huge time saver.
- The possibilities are endless for variations of ingredients.
- Can be made ahead and is freezer-friendly.
- Homemade mini quiche are great for brunch, family parties, special occasions like baby showers, bridal showers, and Holiday snacking.
🧾 Ingredients
- 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
Equipment
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This is an overview of the recipe. The full recipe is below in the recipe card below.
- 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 the eggs, milk, salt, and pepper together.
- Pour into the tins until each is full and top with add-ins.
- Bake until the tops begin to turn golden brown- about 15-18 minutes.
- Serve warm and store in an airtight container in the fridge for up to 5 days.
For the cheddar and chive quiche, top each one with 1 teaspoon of grated cheddar cheese before baking. Top with a slice of chive or green onion before serving.
For the 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.
Storage Tips
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.
Expert Tips
Expert Tip: 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!
Expert 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.
Variations
Here are a few more ideas for some tasty mini quiche recipes.
- Diced tomatoes and feta cheese.
- Chopped broccoli and cheddar cheese.
- Diced ham and your favorite cheese such as Swiss or Havarti cheese.
- Cooked crumbled breakfast sausage and Gruyere cheese.
- Diced mushrooms and shredded fontina cheese
- Sauteed spinach, drained of excess liquid, then add either feta cheese, Fontina cheese, or swiss cheese would be great alternatives.
- Add some basil pesto or kale pesto to the eggs before you scramble them
- Puff Pastry can be used as the base of the quiche.
Frequently asked questions
Here are some common questions about this recipe. If you have any other questions, feel free to ask them in the comments.
Yes. Place the quiche on a baking sheet into the freezer until solid. 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.
Absolutely. My daughters are gluten-free so I make a bunch of crustless quiche. Just make them in the muffin tins without a crust.
You sure can. I've made them up to 2 days ahead. The quiche can be served at room temperature or reheated with the instructions above.
The quiche should be served either warm or at room temperature. Ice cold is not as tasty as at room temperature.
Heavy cream or half and half can be used in lieu of milk.
For dairy-free choices, use almond or soy milk.
Related Recipes
- Instant Pot Egg Bites are another great recipe for a brunch or afternoon festivity.
- Our veggie scrambled eggs are another quick and tasty recipe for brunch or any weekday breakfast.
- Keto Egg Muffins are a low-carb choice to serve at your next brunch.
- Egg Sausage Casserole can be made ahead and reheated, yum.
- Irish Soda Bread is a great addition to any brunch menu.
- Brown Bread is one of my most popular recipes and a great addition to a breakfast or brunch.
- Spinach and Artichoke Frittata is an easy recipe is delicious eaten hot or at room temperature.
- Lemon Blueberry Muffins are a sweet treat for everyone.
- Homemade Breakfast Pizza Bagels are a great make ahead breakfast that is perfect for any busy morning or breakfast buffet table.
Serving Suggestions
Brunch and breakfast also need beverages. Here are a few non-alcoholic options:
- Copycat Caramel Macchiato is both easy and quick to prepare.
- Another fun copycat is this Pink Drink from Starbucks.
- If you want a warm drink, Zebra Hot Chocolate is a favorite.
- A refreshing cooler is our popular Coconut Cooler Splash made with coconut water.
- Summer Punch is loved by everyone for a bubbly mocktail.
- Lavender Lemonade is my personal favorite.
If you are looking for some alcoholic beverages, try these tasty treats at your next brunch:
- Our Best Bloody Mary is on the top of everyone's list.
- Peach Sangria is light and a great addition to the brunch menu.
- Aperol Spritz Cocktail is a favorite beverage.
- Strawberry Vodka Slush, oh my is it good!
- Irish Coffee, it's not a brunch without this amazing coffee.
I love any comments or questions, please feel free to leave them below.
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Thank you for your continued support. I am forever grateful.
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.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Easy Mini Quiche Recipe - 3 Ways
Equipment Needed:
- This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases
Ingredients
How to Assemble Mini Quiche
- 1(14.1 ounce) package unbaked refrigerated pie crust 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 cooked bacon, chopped Note 4
- ¼ cup finely minced onion
Instructions
- Preheat oven to 400°F. Spray a mini muffin tin with non-stick cooking spray. Set aside.
- Unroll the pie crust, use a 2" 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 the eggs, milk, salt, and pepper together.
- Pour into the tins until each is full and top with the 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 about 1 teaspoon of grated cheddar cheese before baking. Top 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 each of minced onion and bacon bits. As long as you mince the onion very finely, you don’t need to cook it before adding it to the quiches.
- Important: When you take 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.
