Mini Quiche Recipe

Simple and always delicious, these Mini Quiche are just as delicious as a full-size quiche but much easier to eat and serve! Fill these little egg tarts with your favorite cheeses, vegetables, or meats to create the perfect tiny quiches for lunch, dinner, brunch, or appetizers.

My Easy Quiche Recipe is my go-to when I’m hosting a brunch or lunch for friends, but I’ve recently been obsessed with this mini quiche version!

Mini Quiches are so fun because you can fill them with a variety of add-ins, making them all the same, or varying the ingredients to make a colorful and flavor-packed tray.

All you need is a mini muffin pan, some pie crust, eggs, and a few other ingredients to make this simple hand-held snack that’s wonderful for breakfast, brunch, or a light meal.

Why You’ll Love This Recipe

1. They’re Bite-Sized – Ok, maybe two bites, but they are easy to grab and eat. This is why mini-quiche are perfect for casual parties or as an easy breakfast for your busy family.
2. Easily Customizable – I’m sharing the basic recipe for mini quiches, and giving you ideas about what mix-ins to add. You can create endless combinations with fresh vegetables, cheeses, and cooked meats in these quiches.
3. Great Make-Ahead Recipe – Bake up a batch (or 2) of mini quiche and freeze them for later.

Key Ingredients

Here’s what you need to make mini quiche:

• Eggs: Use fresh, large eggs for this recipe. They are the main ingredient and the most important.
• Milk: You’ll want to use whole milk or half and half to make the quiche filling. This will make it extra rich and creamy.
• Pie Crust: Pick up pie crust dough or shortcrust pastry from the store, or use your favorite homemade pie crust recipe.
• Add-ins: You’ll need about a cup of your desired mix-ins for this recipe. Here I’m using chopped spinach, mushrooms, tomatoes, and bell pepper.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Mini Quiche

1. Form the Crust: Roll out your pie crust and use a cookie cutter, biscuit cutter, or glass to make 3-inch circles. Press the pastry circles into the mini muffin tin with your fingers.

2. Add Fillings: Choose your favorite combination of quiche fillings (there’s a list just below) and evenly distribute them into the pie crusts.
3. Add the Eggs: In a mixing bowl, whisk together the milk, eggs, kosher salt, and black pepper. Fill the egg mixture over the fillings, filling each space all the way.
4. Bake: Bake in a preheated oven 22-25 minutes, or until the quiches are set and the crust is golden brown.

Recipe Tips

• Keep the pie crust cold: for flaky quiche, it’s important not to let the pie crust get too warm before baking. If you need to, pop the pan with the crusts in the fridge while you mix up the eggs.
• Double the recipe: 2 pie crusts will make about 24 mini muffin-sized quiches. If you’d like to make more, simply double the ingredients.
• Try crustless mini quiche: Be sure to spray your mini muffin pan really well with non-stick spray. Pour the egg filling directly into the pan, and top with desired fillings. Bake as directed, or until the eggs are set.

Storing Tips

Store in the refrigerator: After baking, mini quiche can be stored in an airtight container in the fridge for up to 5 days.

Store in the freezer: For longer storage, keep the cooked mini quiche in the freezer for up to 3 months.

To reheat: Allow to thaw if frozen, and bake at 300°F/150°C for about 15 minutes, or until warm. If you’re in a hurry, you can also reheat these gently in the microwave, but the crust won’t be as crispy.

Recipe FAQs

Should I serve quiche warm or cold?

Quiche is much, much more delicious when eaten warm rather than cold. I usually bake this recipe just when I need it, or I gently reheat the mini quiche in the oven if I’ve made them ahead of time.

Do you prebake crust for quiche?

For a full size quiche I do recommend pre-baking the crust so that it get’s crisp, but for mini-quiche, it’s not necessary. These quiches will be in the oven long enough for both the filling and crust to cook fully.

Should I precook the ingredients before adding them to quiche?

Any meat that you add should be pre-cooked, but the vegetables don’t need to be. Most veggies will cook through during the bake time, but if you want them to be extra tender, you can sautee them for a few mintues first.

Can I make this recipe gluten free?

You can use your favorite gluten-free pie crust recipe to make mini quiche. You can also leave the crust out and make crustless mini quiche instead.

More Easy Egg Recipes

Scrambled Eggs With Cottage Cheese

Overnight Breakfast Casserole

Shakshuka

Veggie Omelet

All Breakfast Recipes →

These mini quiche are going to be a huge hit for your next fun brunch get-together or holiday breakfast. I suggest Pinning the recipe so that you don’t forget where it came from. It’s a keeper for sure!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 21 votes

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Mini Quiche Recipe

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Total Time: 45 minutes mins

Author: Diana

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This mini quiche recipe combines fresh veggies, cheese, and eggs, baked in a flaky crust. It's simple to make and perfect for brunch!

24 quiches

This mini quiche recipe combines fresh veggies, cheese, and eggs, baked in a flaky crust. It's simple to make and perfect for brunch!

Equipment

• 24 cup mini muffin pan
• Mixing Bowl

Ingredients

• ▢ 1 cup (240 ml) whole milk or half and half, 240 ml
• ▢ 4 large eggs at room temperature
• ▢ 1 teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 2 pie crusts 14 ounces in total, or shortcrust pastry (400 g in total) – or use my all butter pie crust recipe

Filling Options (about 1 cup in total)

Spinach and Mushroom:

• ▢ Fresh spinach
• ▢ Sliced mushrooms
• ▢ Grated Swiss cheese

Diced Ham and Cheese:

• ▢ Diced ham
• ▢ Grated Swiss or cheddar cheese

Cherry Tomatoes and Bell Peppers:

• ▢ Halved cherry tomatoes
• ▢ Diced bell peppers
• ▢ Crumbled feta cheese

Mediterranean:

• ▢ Chopped sun-dried tomatoes
• ▢ Sliced olives
• ▢ Crumbled feta cheese

Instructions

• Preheat your oven to 375°F (190°C), or 170°C if you have a fan oven. Lightly spray a 24 cup mini muffin pan.
• Roll out your pie crust or shortcrust pastry and cut into 3 inch circles (using a cookie cutter, biscuit cutter, a glass or a ⅓ cup) to fit into a muffin tin. Press the pastry circles into the muffin cups.
• Choose one of the filling options above and evenly distribute the chosen ingredients into the pastry-lined muffin cups.
• In a mixing bowl, whisk together the milk, eggs, kosher salt, and black pepper.
• Pour the egg mixture over the fillings in each muffin cup, filling them full.
• Bake in the preheated oven for 22-25 minutes, or until the quiches are set and the crust is golden brown.
• Allow to cool for a few minutes before serving.

Notes:

• Keep the pie crust cold: for flaky quiche, it’s important not to let the pie crust get too warm before baking. If you need to, pop the pan with the crusts in the fridge while you mix up the eggs.
• Double the recipe: 2 pie crusts will make about 24 mini muffin-sized quiches. If you’d like to make more, simply double the ingredients.
• Try crustless mini quiche: Be sure to spray your mini muffin pan really well with non-stick spray. Pour the egg filling directly into the pan, and top with desired fillings. Bake as directed, or until the eggs are set. It will likely take a few minutes less time. 
• Store in the refrigerator: After baking, mini quiche can be stored in an airtight container in the fridge for up to 5 days.
• Store in the freezer: For longer storage, keep the cooked mini quiche in the freezer for up to 3 months.
• To reheat: Allow to thaw if frozen, and bake at 300°F/150°C for about 15 minutes, or until warm. If you’re in a hurry, you can also reheat these gently in the microwave, but the crust won’t be as crispy.

Nutrition Information

Serving: 1piece, Calories: 94kcal, Carbohydrates: 9g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.003g, Cholesterol: 32mg, Sodium: 180mg, Potassium: 43mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 62IU, Calcium: 20mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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