Mini Quiche Recipe
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. 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 premade mini phyllo cups 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.
Here’s how I make my favorite mini quiche recipe. I hope you love ’em.
Mini Quiche Recipe
- 1 Pie Crust Recipe optional
- 6 large eggs beaten
- 1 cup heavy cream
- 1 1/2 cups grated cheddar cheese
- Salt and pepper
- pinch cayenne pepper
- 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.
All images and text © Robyn Stone for Add a Pinch
From the Add a Pinch recipe archives. Originally shared 2013.