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+ servings
Mini quiches on a platter.
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5 from 1 vote

Easy Mini Quiche Recipe - 3 Ways

Course Breakfast, Brunch
Cuisine French
Keyword mini quiche, mini quiche recipe no cream, mini quiche with shortcut pastry
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 24 mini quiche
Calories 106kcal
Author Eileen Kelly



How to Assemble Mini Quiche

Cheddar and Chive Quiche

  • ½ cup cheddar cheese, shredded Note 2
  • 2 Tablespoons chives, chopped, divided

Bacon and Onion Quiche

  • ¼ cup cooked bacon, chopped Note 3
  • ¼ cup finely minced onion


  • 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!


Note 1:  1 or 2% milk can be used. I do not recommend skim milk for this recipe. 
Note 2: Feel free to change up the cheese to any of your favorites. I do recommend you shred the cheese yourself. Pre-shredded cheese has a film on it that makes it hard to melt. 
Note 3: Cooked turkey bacon can also be used in this recipe. 
Storage: Leftover quiche can be kept in an air tight container in the refrigerator for about 5 days. 
Freezer Instructions: 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. 
Reheat leftovers in the microwave for a few seconds or reheat in the oven for about 5 minutes at 350°F.
  • Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe. 
  • I’m not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes


Serving: 3mini quiche | Calories: 106kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 132mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Calcium: 15mg | Iron: 1mg