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!

Mini Quiche Recipe from

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.

Mini Quiche Recipe from

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

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!
4.7 from 20 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 dozen mini quiche
Course Breakfast, Main Course
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 1 Pie Crust Recipe optional
  • 6 large eggs beaten
  • 1 cup heavy cream
  • 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


  • 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 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.



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.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

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

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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141 Comments Leave a comment or review

  1. Has anyone tried using phyllo? I was wondering if they puff up a lot on the first baking, making them hard to fill after? And do you have to worry about burning crusts on second baking?

    1. Hi Kris,
      In the recipe, under Add-Ins, I mentioned if the ingredient, such as bacon, is cooked when adding to the recipe. For mushrooms, spinach and some of the other ingredients, I will list “chopped, sliced” etc.
      I hope you enjoy these Mini Quiche! We love them! Thanks so much!

      1. Can you serve them at room temp. I am making them to bring to event where is no place to warm them up.

      1. For the crustless mini quiches, I used whole milk and only 2 eggs with yolks, the others whites only to make them more cholesterol friendly. They came out wonderful! Also lightly pan sautéed the veggies to make them softer and to wilt the spinach.
        Great recipe, thank you!

    1. Hi Kellie,
      Just making sure that you pricked your pie dough before you baked it for about 15 minutes and then added the quiche ingredients?

    1. I used the pre-rolled puff pastry from the supermarket. I defrosted the sheet and used a glass to cut circles the right size to fit the indents in my cupcake tin. Then I added the egg and other ingredients over the top. I did check with other recipes and found that there is no need to bake the pastry before adding the other ingredients when doing quiche.

  2. Robyn,
    Hi! I was wondering if you could explain what you mean by “flash freeze”. I’m not familiar with this concept. Also, how much of the mixed veggies do you add? My first patch came out a little “squishy”; I think I used too many veggies per cup.


    1. Hi Lindsey,
      To flash freeze, I make sure that my mini quiche have completely cooled once they have cooked. Then, I place them on a parchment lined baking sheet pan, making sure that they are not touching, and into the freezer for about 30 minutes. This allows them to freeze as individual mini quiche. Once they have frozen, I take them and place into a freezer-safe zip top bag. This way, I can remove them individually to reheat just the number needed. I hope that helps!

      As to the amount of vegetables per cup, usually only about a tablespoon of chopped vegetables per mini quiche. You’ll want to make sure if they are frozen vegetables that they are completely thawed and drained so that they are not adding more liquid to the quiche.


  3. Every time I reheat crustless quiche they are very watery. The first time I put them in aluminium paper and the second time in paper towel in microwave. My husband put his fork on it and you could see the water coming out of it. Please help!!!

    1. I’ve not had this problem Christina, so I’m not sure why it’s happening. To reheat from frozen, 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.
      I hope this helps! xo

  4. Hi can coconut milk be used instead of heavy cream? If so, would a small amount of flower need to be added for thickening? To then make gluten free…would a general purpose flour, coconut or almond flour be ok? Thanks

  5. Hello, I’m planning on making them for a baby shower. Can I just make them a day in advance and put them in the fridge? Or would they dry out?

    Thank you 

  6. Hi thanks for the recipe!

    I made these for my 11 month old???? it’s baking and so far so good!

    How long are they good for in the fridge if I choose not to freeze?

    Thank u!!

    1. Hi Susie,
      You can really do them however you prefer. If you are making multiple varieties of the quiche in one pan, I would just mix in the cheese (if using for all) and then place the other ingredients on top as I mention in the recipe. If they are all the same, it is just as easy to mix in with the cheese and then pour into the pan all at once. I hope you enjoy it! xo

  7. These quiches are  wonderful. I made them 3 times for special occasions. So easy to make and everyone loves  them!

  8. If I’m making regular sized muffins, instead of mini, would you adjust the cooking time?  Also, how many would this recipe make in the regular size muffin tins?

    1. Hi Merlynne,
      I am not sure exactly which crust you are asking about when you say shortcrust pastry. I have directions in the recipe for using my pie crust or a phyllo dough or with no crust. Thanks!

  9. Demolished by two adult males and three girls ages 8, 6 and 2 – one of which is a picky eater and said it was the best! Made without a shell. 

  10. I used croissants as my crust because I like it a little lighter and flakier, added cheddar and swiss cheese, chopped spinach and cooked bacon. Cooked for 17 min and they were delicious! I also made some without a crust and they were just as good.

  11. Can these be made in regular size muffin tin rather than mini muffin size? If so, how would you adjust cooking time?

    1. Hi Dina,
      I personally wouldn’t pack these in a lunch box for that long. I’m not sure they would stay cold enough to prevent bacteria but you can defer to the USDA Food Safety Guidelines. Hope this helps. Thanks.

  12. Hi Robyn,

    I only have half & half now –would that work and if so would I need to adjust the recipe in any way?


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