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 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 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 addapinch.com

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!
4.72 from 21 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

Ingredients

  • 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

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 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.

Video

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

Enjoy!
Robyn xo

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

Join today for free and start saving your favorite recipes

Create an account easily save your favorite content, so you never forget a recipe again.

Robyn Stone

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

More about me

145 Comments Leave a comment or review

  1. Hi Robyn,

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

    Thanks!

  2. This was my first attempt at mini quiches & thank you Robyn it was a success. I always know a great recipe when you can tweak the ingredients & it still is great. I had a regular sized muffin pan so I made 24 but I had to use 8 eggs. I also made it dairy free with almond/coconut creamer & shredded vegan cheese. I only used 1 pie crust because I roll it out super thin. I added jalapeño & mushrooms with diced bacon sprinkled on top. They needed 25 min to bake. Saw some of the comments that you can make them without the crust so I’ll try that next 😊

  3. These are so good!! It was a bit time consuming and a little tedious, but now that I’ve tried them it was totally worth it. I made a ham and cheese and a spinach and feta.

  4. I tried these without the crusts, and they were a disaster. Despite spraying the muffin tin with cooking spray, they wouldn’t come out of the tin and completely fell apart. I think they were over baked, but they puffed up so high, it was hard to tell when they were set. A smaller batch baked for less time were salvageable, but they were still difficult to get out of the tins.

    1. Alecia, did you spray the muffin tins well with non-stick cooking spray before pouring your egg mixture into the tins? I have never had a problem with the quiche sticking the muffin tin when I do this.

See More Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Reviews