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!
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!
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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.
Frequently Asked Questions
Blind bake (pre-bake) the crust in the muffin tin as directed in the recipe – for about 15 minutes at 375 degrees.
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.
Spicy Roasted Sweet Potato Wedges
Bacon and Buttermilk Pancakes
Here’s how I make my favorite mini quiche recipe. I hope you love them!
Mini Quiche Recipe
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
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
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.
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!
Hi Robyn
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.
Awesome. Thank you. Really reheated well too.
Should I cook the broccoli or just use chopped raw broccoli?
Carleigh, I don’t pre-cook the broccoli. I use fresh broccoli that I chop before adding to the quiche mixture. I hope you enjoy.