This delicious mini quiche recipe is a favorite quiche recipe for breakfast, brunch, or parties! Fluffy quiche in a flaky pie crust is simple to personalize with optional ingredients and easy to make ahead!

Rows of golden brown Mini Quiche in a mini muffin tin.

My family loves a good quiche recipe. But I must say, this mini quiche recipe is my favorite one to make. With a simple fluffy egg mixture nestled in my flaky, buttery pie crust made into miniature individual-size quiche servings, the deliciousness is over the top!

It’s also perfect for satisfying a variety of tastes. Sometimes, my son prefers just the most basic, while my husband loves quiche filled to the brim with veggies and meats, like this bacon and mushroom quiche. I love to serve these for bridal showers or brunch with friends, and I love that I can make a variety of types to suit everyone. It can be made as a crustless quiche as well for those who don’t want a crust. I just love this Mini Quiche recipe, and I think you will too!

How to Make Mini Quiche

I’ve been making this Mini Quiche recipe for my family for years. I also love to make these for brunch or a shower since they are so simple to make, so versatile, and absolutely perfect for making ahead!

To make this delicious mini quiche recipe, you’ll need the following:

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

  •  Pie Crust Recipe or pre-made phyllo cups
  • eggs, beaten
  • heavy cream – you can also use half-and-half
  • Salt and pepper
  • cayenne pepper – pinch
  • cheddar cheese – grated – Cheese that is grated fresh from the block is best.

Optional Add-ins

  • spinach – chopped – Use fresh spinach instead of frozen for best results
  • broccoli – chopped
  • mushrooms, cleaned and diced
  • onion, diced
  • garlic, minced
  • bacon, cooked and crumbled – Make sure it’s drained well before crumbling into your quiche mixture
  • ham, cooked and diced – This is an excellent way to use leftover ham.
  • seafood, cooked and chopped – Use any seafood you’ve prepared for another meal to add to this tasty quiche for breakfast or brunch.

Step-by-Step Instructions

Prepare Optional Add-Ins.

Get all of the other ingredients that you will add to your base quiche mixture ready to use. I find it’s best to have any I plan to use prepared and sitting out ready to assemble the mini quiche.

Prepare Pie Crust and Muffin Tin.

Prepare the mini muffin tin by using a non-stick spray or buttering each muffin hole. Then, cut the pie crust with a small round cookie cutter into circles. You can use pre-made mini phyllo cups instead if you wish. Place the pie crust circles into each space in the mini muffin tin and pre-bake them according to the recipe. You can also make a crustless quiche if you wish by omitting the pie crust.

Mix the Quiche.

Prepare my base quiche recipe by whisking together eggs and heavy cream or half-and-half until light and fluffy. Add salt, pepper, and cayenne pepper until well combined. Stir in cheese. Pour into pre-baked pie shells or into the prepared muffin tin if making a crustless quiche.

Top with add-ins, if desired.

Add any optional ingredients to the top of the quiche mixture in the muffin cups. If not adding any other ingredients, proceed to bake the quiche.

Bake and serve.

Bake the quiche for 15-25 minutes until the egg mixture is set. Once done, remove from oven and allow to cool for about 5 minutes before serving. Serve warm.

Recipe Tip

These mini quiches can be personalized to suit your family or a crowd for entertaining. As I prepare them, I begin with the simplest and leave some plain. Then for the next row of the muffin tin, I add something simple such as fresh chopped spinach. For the next row, I add crumbled bacon or diced ham. For the next row, I may add chopped shrimp or mushrooms or another family-favorite ingredient.

Change the optional ingredients based on what your family or friends enjoy and what you have on hand.

Make-Ahead and Freezer Instructions

These are perfect for quick breakfasts on the go and for so many occasions. So I love to have a stash of these delicious mini quiches made ahead and stored in my freezer. If you are planning a shower or brunch, I highly recommend doing this to make the special day even easier.

To store. Place completely cooled mini quiche in an airtight container or wrap well and place in refrigerator for up to 3 days.

To freeze. For easy make-ahead mini quiche, once they have been completely cooked and cooled, flash freeze them for about 30 minutes to an hour on a baking sheet. Then, place them in a freezer-safe zip-top bag or another freezer-safe container, label them for the type or types of quiche included in the container, and freeze them for up to two months.

To reheat. To rewarm them, you simply pop them back into a mini muffin tin or onto a rimmed baking sheet and reheat them. From frozen, reheat in a 375º F oven for 8-10 minutes. Those in the refrigerator will need less time, approximately 4-5 minutes in the oven. Take care not to overheat, as they will become tough. 

Closeup of golden Mini Quiche in a muffin tin.

Frequently Asked Questions

How do I prevent quiche crust from getting soggy?

Blind bake (pre-bake) the crust in the muffin tin as directed in the recipe – for about 15 minutes at 375 degrees.

Do I have to use a crust for the mini quiche?

No – you can make a crustless quiche, which is the fluffy egg mixture cooked until firm and turning golden on the top. Delicious as well!

What to Serve with Mini Quiche

This recipe is perfect for any meal and goes so well with so many dishes! Here are a few of my favorite pairings.

House Salad

Spicy Roasted Sweet Potato Wedges

Grape Salad

Hashbrown Casserole

Honey Lime Fruit Salad

Bacon and Buttermilk Pancakes

Here’s how I make my favorite mini quiche recipe. I hope you love them!

Mini Quiche Recipe

4.81 from 31 votes
This delicious mini quiche recipe is a favorite quiche recipe for breakfast, brunch, or parties! Fluffy quiche in a flaky pie crust is simple to personalize with optional ingredients and easy to make ahead!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 48 mini quiche

Ingredients 

  • 1 Pie Crust Recipe, optional
  • 6 large eggs, beaten
  • 1 cup heavy cream or half-and-half
  • Salt and pepper
  • pinch cayenne pepper
  • 1 1/2 cups grated cheddar cheese

Optional Add-ins:

  • 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 

  • Preheat oven to 375º F.
  • Spray mini muffin tin with nonstick cooking spray, set aside.
  • Using a small round cutter, cut pie crust and place into indentations of muffin tin and place in the oven to pre-bake for about 15 minutes. Alternately, you can place each of the premade phyllo cups into the muffin tin. For a crustless mini quiche, simply omit.
  • Whisk together eggs and heavy cream or half-and-half 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.
  • Serve warm.

Notes

Nutritional value includes the crust.

Make Ahead and Freezing Instructions

To store. Place completely cooled mini quiche in an airtight container or wrap well and place in refrigerator for up to 3 days.
To freeze. For easy make-ahead mini quiche, once they have been completely cooked and cooled, flash freeze them for about 30 minutes to an hour on a baking sheet. Then, place them in a freezer-safe zip-top bag or another freezer-safe container, label them for the type or types of quiche included in the container, and freeze them for up to two months.
To reheat. To rewarm them, you simply pop them back into a mini muffin tin or onto a rimmed baking sheet and reheat them. From frozen, reheat in a 375º F oven for 8-10 minutes. Those in the refrigerator will need less time, approximately 4-5 minutes in the oven.  You can also heat them in the microwave at 70 percent power for 25-40 seconds, checking at the lower amount of time. Take care not to overheat, as they will become tough. 
 
 
 

Video

Nutrition

Serving: 1 mini quiche | Calories: 73kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 36mg | Sodium: 41mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 142IU | Vitamin C: 0.03mg | Calcium: 36mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

From the Add a Pinch recipe archives. Originally shared 2013.

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




192 Comments

  1. 5 stars
    THANKS ROBYN, MY HUSBAND LOVES WHAT A GREAT IDEA. I LIVE 39 MINUTES DRIVE FROM NEW YORK BUT MY HEART BELONGS TO NORTH CAROLINA.. SMILES. LIZ GOD BLESS

  2. If I used a regular size cupcake tin…what changes would I have to make because I really want to try these!!

    1. Hi Boomer,
      You’ll need to increase the baking time by a few minutes to make sure they are cooked well throughout. Once they pull away from the edges just a bit and don’t jiggle when you gently shake the pan, they should be ready! I hope you enjoy them!

  3. Robyn, I am not a very good cook. When I tried your recipe, I used mini muffin pans and the puff pastry. I tried to bake the pastry in advance, and they puffed up like mini eclairs, so there was no room for the egg mixture. I’d like to try it again, so how should I remedy the situation? Thanks!

    1. Hi Dianna,
      I’m so sorry that happened! I think you might like the phyllo cups instead. You can generally find them in the frozen foods sections of the grocery store and just get the mini sized ones. Then, just fill with your quiche filling and bake. I hope that helps!

    1. Hi Carol,
      You can thaw them overnight in the refrigerator or just bake frozen, adding a few more minutes to the baking time. I hope you enjoy them!

  4. 4 stars
    I made these today for a brunch potluck. Pre baked the shells. They didn’t go up the sides and shrank a little. Put a little cheese in the bottom, topped with the filling. I sautéed onions bell peppers and broccoli all pretty finely cut. Then I poured in the egg mixture and baked. Some floated a little as described by others but they turned out fine. Take them out of the tins to cool so they don’t get soggy. They are delicious!

  5. I’m going to make these today. Anybody every try making them without any crust? Does that create a sticking problem even if the muffin tins are sprayed?

    1. I made some without crusts. They are more like souffles and fall easily. They taste fine but I suggest allowing them to cool in the pan.

    2. I’m so happy about this idea! It’s Brilliant because of all the variations I can think of. I wonder if I could add some Jiffy cornbread mix to the eggs instead of using a crust? Or possibly use a can of the biscuits with layers so I could use just a layer or two since this uses mini muffin pans? I also own some jumbo muffin pans so I will try this with them. I think I could make a handheld version for my hardworking husband’s appetite!

  6. Hi. Great recipe! I had fun mixing up ingredients. I did find the puffiness of the cooked shells to be a problem so I tried the second batch without the precooking. They seem to be just fine since I will be freezing and using for a party later this month. I think the reheating will prevent soggy crusts. Thank you!