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This mini quiche recipe is a go to favorite quiche recipe for breakfast, brunch, a light dinner, showers, and parties! Make ahead for easy entertaining or breakfast!
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 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. And I’ve never met a quiche I didn’t like! My Mini Quiche is the best way to make multiple varieties to make the whole family happy!
Mini Quiche Recipe
To satisfy everyone in my family, I’ve been making this Mini Quiche recipe for some time now. I also love to make these when I’ve having a brunch or a shower since they are so simple to make, so versatile and absolutely perfect to make ahead!
How to Make Mini Quiche
Basically, I use my pie crust recipe and cut it with a small round cookie cutter, or use pre-made mini phyllo cups. I place the circles into each of the places on the mini muffin tin and pre-bake them. You can also make crustless mini quiche if you wish.
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 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.
I just change the ingredients based on what we enjoy and what I have on hand! You get the picture.
Make-Ahead Mini Quiche
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 always make sure to have a stash of them in the freezer for school and around the holidays. They just make school mornings so simple and are great to serve a crowd. If you are planning a shower or brunch, I highly recommend doing this to make the day of the event much easier!
To freeze. For easy make-ahead mini quiche, once they have been completely cooked and cooled, I 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.
To rewarm them, you simply pop them back into a mini muffin tin or onto a rimmed baking sheet and reheat from frozen as directed in the recipe.
Here’s how I make my favorite mini quiche recipe. I hope you love them!
Mini Quiche Recipe
- 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
- spinach chopped
- broccoli chopped
- mushrooms cleaned and diced
- onion diced
- garlic minced
- bacon cooked and crumbled
- ham cooked and diced
- seafood cooked and chopped
- 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.
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.
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From the Add a Pinch recipe archives. Originally shared 2013.
Should they be thawed before reheating?
Linda, you don’t thaw before reheating. To rewarm them, you simply pop them back frozen into a mini muffin tin or onto a rimmed baking sheet and reheat as directed in the recipe. I hope you enjoy!
I currently have these in the oven, but a few questions arose and I didn’t see any answer. Like how much of the mixture to pour in each cup (I didn’t have mini muffin pans so used regular so I tried my best to divide evenly.
Also 15-25 minutes? This is a huge time frame difference and there’s no suggestion on how to tell that the egg is set (opening the oven lowers the temp so unsure how this can be checked)
Otherwise recipe seems easy and excited to try them!
The cheese however sinks in the mixing bowl and was very hard to distribute evenly
This recipe is for mini quiche, Larissa, and uses the mini pans. You may want to look at my Bacon and Mushroom Quiche Recipe for instructions and time and temperature for making in regular size tins.
Do you use fresh spinach uncooked or frozen
Lori, I use fresh uncooked spinach. Hope you enjoy!
Just made them for Easter tomorrow as an appetizer. They look great. I’m going to bring them in a crockpot. hopefully they will be perfect.
I used a spoon to evenly distribute chopped peppers, onion, cheese & bacon bits then used a small ladle to do same with egg mixture. Gave each cup a little stir – easy to count nutrition values too!
I would like to know do they turn out ok without the crust please?
Diana, these mini quiche turn out great without the crust. Hope you enjoy!
Do I have to bake the shells first? Can I fill them then bake altogether?
Julie, if you are using phyllo cups, do not pre-bake. Just follow the directions in the recipe. I hope you enjoy.