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!

Mini Quiche Recipe from addapinch.com

My family loves a good quiche recipe. But, the problem is, everyone in my family loves something just a wee bit different from time to time. Sometimes, my son prefers just the most basic of quiches while my husband always steers more toward a quiche filled to the brim with veggies and meats, like this bacon and mushroom quiche I’ve shared before. Me on the other hand? I’ve never met a quiche I didn’t like! Ha!

To satisfy everyone, I’ve been making this mini quiche recipe for some time now. Basically, I use my pie crust recipe or even sheets of puff pastry and cut it with a small round cookie cutter. I place the circles into each of the places of the mini muffin tin and prebake them. Then, I prepare my base quiche recipe and have an assortment of veggies and other ingredients that I know people will enjoy ready to go. As I make them, I begin with the simplest and make some with plain by using just the quiche base without any add-ins. Then, for the next row I add something simple like spinach. For the next row I add diced bacon. For the next row I add diced bacon and spinach. You get my drift. I just change the ingredients based on what we enjoy and what I have on hand!

What I’ve also found is that they are so loved around my house for a quick breakfast on the go (or out the door!) and for serving for so many other occasions, I like to make them ahead of time, too! I’ve started rebuilding my stash of them in the freezer since school starts fairly soon for us. They just make school mornings so simple!

They make one of my favorite things to keep on hand in our freezer. Once they have been completely cooked and cooled, I like to flash freeze them for about 30 minutes to an hour. Then, I place them in a freezer safe zip top bag or other freezer safe container, label them for the type or types of quiche included in the container, and freeze them for later use for up to two months.

If you are planning a shower or brunch, I highly recommend doing this to make the day of the event much easier. To rewarm them, you simply pop them back into a mini muffin tin or onto a rimmed baking sheet and reheat from frozen.

Mini Quiche Recipe from addapinch.com

Here’s how I make my favorite mini quiche recipe. I hope you love ‘em.

Mini Quiche Recipe
 
Prep time
Cook time
Total time
 
This mini quiche recipe is a go to favorite quiche recipe for breakfast, brunch, showers, and parties! Make ahead for easy entertaining or breakfast!
Author:
Serves: 4 dozen mini quiche
Ingredients
  • 1 Perfect Pie Crust Recipe or Puff Pastry
  • 6 large eggs, beaten
  • 1 cup heavy cream
  • 1½ cups grated cheddar cheese
  • Salt and pepper
  • pinch of cayenne pepper
  • Add-In Options
  • spinach, chopped
  • broccoli, chopped
  • mushrooms, cleaned and diced
  • onion, diced
  • garlic, minced
  • bacon, cooked and crumbled
  • ham, cooked and diced
  • seafood, cooked and chopped
Instructions
  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 or puff pastry and place into indentations of muffin tin and place in the oven to pre-bake for about 15 minutes.
  4. Whisk together eggs and heavy cream 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.
Notes
Once they have been completely cooked and cooled, I like to flash freeze them for about 30 minutes to an hour. Then, I place them in a freezer safe zip top bag or other freezer safe container, label them for the type or types of quiche included in the container, and freeze them for later use for up to two months.
Reheat in a 375º F oven for 8-10 minutes or in the microwave at 70% power for 30-45 seconds. Take care not to overheat as they will become tough.

Enjoy!
Robyn xo

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Comments

  1. 1

    says

    These sound great! Do you prebake the pie shells, though? In the narrative you say you do but I don’t see that step in the instructions.

    • 2

      says

      Yes! Thanks so much. I’ve updated to be clearer in the recipe to pre-bake the mini pie shells for about 15 minutes. That will prevent the shells from becoming soggy or the mini quiche from over baking!

    • 6

      says

      Hi Mary,
      Yes, I pre-bake the mini pie crusts. I’ve updated the recipe to be clearer that you pre-bake them for about 15 minutes. Hope you enjoy them!

  2. 7

    Char Riippi says

    What a great idea! I’m trying these soon!
    I have to turned to your blog MANY times for D-licous
    food!

  3. 12

    Lynda says

    When you do the crusts, do you just do circles in the buttom of the muffin cups or do you make the crust to go up the sides, like a real pie crust?

  4. 14

    Jeanne Taylor says

    do you ever put the calories with these recipes..? it would be helpful for those of us watching our intake..love your recipes..

  5. 16

    Joann says

    I am a calorie counter because of age, MS and just plan want to be healthy. Do you know calories per serving?

  6. 17

    JoAnn Badger says

    When you do the mini quiche do you put the pastry in the tin and then put them in the freezer for 30 minutes as you do when making pie or just put pastry in muffin tin and pre-bake for 15 minutes?

    • 23

      says

      Hi Sandy,
      Thanks so much for your question. I hate that I failed to originally include that! I’ve updated the recipe notes to include the reheating instructions and have them below for you as well:
      Reheat in a 375º F oven for 8-10 minutes or in the microwave at 70% power for 30-45 seconds. Take care not to overheat as they will become tough.

  7. 24

    Karen Shaw says

    I was in a panic because I had my Christmas menu complete, with list in hand to buy the needed ingredients for homemade rye mini breads filled with a seasoned cream cheese filling. The I store did not have the rye flower needed.
    Then I spotted some puff pastry mini shells. They are not very big but I ended up buying 3 packs. When looking for quiche recipes ,I came up one yours. Could I use this filling in these mini shells and if so how long would I cook them? The shells are from Pepperidge Farms.

  8. 27

    Diane says

    Please answer two questions previously asked by two other people.
    Do you freeze them for 30 minutes like the pie and can you use milk?

    • 28

      says

      Hi Diane,
      Yes. Sorry that wasn’t clear enough in the post and then the notes of the recipe. You flash freeze them for 30 minutes and then place them in a zip top freezer bag for freezing for a longer period of time, if you’d like. If you are planning on serving them immediately, you won’t freeze them. You can use milk, if you’d like.

  9. 29

    Travis says

    There was another question about the pie crust recipe, and I think that might be one of the ones Diane was referring. JoAnn Badger’s comment, which is about how to prepare the crust. In the pie crust recipe it says to put the crust in the plate and put it in the freezer for at least 30 minutes, and they wanted to know if they should do that with these mini-quiches as well, as it is never mentioned in this recipe, which seems to assume the dough has already been made. When you use that recipe for these quiches, do you cut them out and put them in the mini muffin tray, and freeze it for 30 minutes, or do you just prebake?

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