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. Yes! Thanks so much. I’ve updated to be clearer in the recipe to pre-bake the mini pie shells for about 15 minutes. That will prevent the shells from becoming soggy or the mini quiche from over baking!

    1. Hi Mary,
      Yes, I pre-bake the mini pie crusts. I’ve updated the recipe to be clearer that you pre-bake them for about 15 minutes. Hope you enjoy them!

  1. When you do the crusts, do you just do circles in the buttom of the muffin cups or do you make the crust to go up the sides, like a real pie crust?

  2. do you ever put the calories with these recipes..? it would be helpful for those of us watching our your recipes..

  3. When you do the mini quiche do you put the pastry in the tin and then put them in the freezer for 30 minutes as you do when making pie or just put pastry in muffin tin and pre-bake for 15 minutes?

    1. Hi Sandy,
      Thanks so much for your question. I hate that I failed to originally include that! I’ve updated the recipe notes to include the reheating instructions and have them below for you as well:
      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.

  4. I was in a panic because I had my Christmas menu complete, with list in hand to buy the needed ingredients for homemade rye mini breads filled with a seasoned cream cheese filling. The I store did not have the rye flower needed.
    Then I spotted some puff pastry mini shells. They are not very big but I ended up buying 3 packs. When looking for quiche recipes ,I came up one yours. Could I use this filling in these mini shells and if so how long would I cook them? The shells are from Pepperidge Farms.

  5. Please answer two questions previously asked by two other people.
    Do you freeze them for 30 minutes like the pie and can you use milk?

    1. Hi Diane,
      Yes. Sorry that wasn’t clear enough in the post and then the notes of the recipe. You flash freeze them for 30 minutes and then place them in a zip top freezer bag for freezing for a longer period of time, if you’d like. If you are planning on serving them immediately, you won’t freeze them. You can use milk, if you’d like.

  6. There was another question about the pie crust recipe, and I think that might be one of the ones Diane was referring. JoAnn Badger’s comment, which is about how to prepare the crust. In the pie crust recipe it says to put the crust in the plate and put it in the freezer for at least 30 minutes, and they wanted to know if they should do that with these mini-quiches as well, as it is never mentioned in this recipe, which seems to assume the dough has already been made. When you use that recipe for these quiches, do you cut them out and put them in the mini muffin tray, and freeze it for 30 minutes, or do you just prebake?

  7. Hi Robyn
    I made these for work last week and they were fabulous. I’m adding them to my regular breakfast rotation.

    However, one minor issues, that didn’t detract from the taste or presentation really was this: I used Pillsbury dough, baked it the requisite amount of time in a non-stick muffin tin, that I pre-greased as well and then poured in the egg mixture.
    The ‘problem’ was that when I poured in the egg, the crust rose up in the liquid and the egg completely surrounded the crust – it was essentially ‘floating’ in the egg mixture. I’m a novice baker, so maybe I broke some golden rule about pie crusts and pre-baking, but what did I do wrong?


    1. I had a similar issue, but if you fill the cups less it isn’t a problem and they still puff up quite a bit while baking.

  8. Hi. Great recipe! I had fun mixing up ingredients. I did find the puffiness of the cooked shells to be a problem so I tried the second batch without the precooking. They seem to be just fine since I will be freezing and using for a party later this month. I think the reheating will prevent soggy crusts. Thank you!

  9. I’m going to make these today. Anybody every try making them without any crust? Does that create a sticking problem even if the muffin tins are sprayed?

    1. I made some without crusts. They are more like souffles and fall easily. They taste fine but I suggest allowing them to cool in the pan.

    2. I’m so happy about this idea! It’s Brilliant because of all the variations I can think of. I wonder if I could add some Jiffy cornbread mix to the eggs instead of using a crust? Or possibly use a can of the biscuits with layers so I could use just a layer or two since this uses mini muffin pans? I also own some jumbo muffin pans so I will try this with them. I think I could make a handheld version for my hardworking husband’s appetite!

  10. I made these today for a brunch potluck. Pre baked the shells. They didn’t go up the sides and shrank a little. Put a little cheese in the bottom, topped with the filling. I sautéed onions bell peppers and broccoli all pretty finely cut. Then I poured in the egg mixture and baked. Some floated a little as described by others but they turned out fine. Take them out of the tins to cool so they don’t get soggy. They are delicious!

    1. Hi Carol,
      You can thaw them overnight in the refrigerator or just bake frozen, adding a few more minutes to the baking time. I hope you enjoy them!

  11. Robyn, I am not a very good cook. When I tried your recipe, I used mini muffin pans and the puff pastry. I tried to bake the pastry in advance, and they puffed up like mini eclairs, so there was no room for the egg mixture. I’d like to try it again, so how should I remedy the situation? Thanks!

    1. Hi Dianna,
      I’m so sorry that happened! I think you might like the phyllo cups instead. You can generally find them in the frozen foods sections of the grocery store and just get the mini sized ones. Then, just fill with your quiche filling and bake. I hope that helps!

    1. Hi Boomer,
      You’ll need to increase the baking time by a few minutes to make sure they are cooked well throughout. Once they pull away from the edges just a bit and don’t jiggle when you gently shake the pan, they should be ready! I hope you enjoy them!


  13. So one thing about freezing that seems fuzzy to maybe just me, but do you put them into the oven frozen and bake? Spent a lot of time making them, and don’t want to screw it up. Oh, and my 15 month old gobbled two in no time at all. Definitely a hit!

  14. Thank you Robyn for being so detailed while sharing your recipe, ESPECIALLY how to reheat your mini quiches!
    Great simple recipe and I love your “options” 🙂 Continued success to you!

  15. How many batches would you say should be made for 50-60 people? Along with a veggie tray, fruit salad and antipasto skewers. Planning a lunch for the babys dedication, this is my first big lunch party

  16. To make them vegetarian, can i just omit the meat and sea food or do i need to substiture with more veggies?

  17. I am making these for a graduation party. I’m cutting 2 1/2″ circles and pre baking crust. When I fill them, the egg batter runs underneath the crust. Has anyone else had this happen?

    Test batches have been delicious, just the crust ends up inside the quiche, not on outside!

  18. This sound wonderful. But we don’t have heavy cream, we have half and half, whipping cream and canned evaporated milk. what should i substitute? This recipe sounds wonderful..

    1. I think you can substitute with whipping cream (as long as it’s not sweetened, and not vegetarian – I’m not sure how vegetarian cream will bake, but it definitely whips differently!).

      1. Then again, I just read a recipe for quiche that called for half-and-half, so what do I know 🙂

  19. I wanted to make this for a shower, but was thinking of cooking them in a regular sized muffin tin instead of a mini muffin tin. Would that alter the recipe any or would it just make less quiches? Thanks! This looks delicious

    1. They’d just make less, but you’d have to keep an eye on the cooking time as mini would take less time to cook & normal size muffins would take longer.

  20. Does this recipe really make 4 dozen? I was looking to make one pan full or 12 regular size muffins.

    1. Hi Christine!
      It will make approximately that many when using the mini muffin tins. I make it often in my regular size muffin tin as well and it will make around a dozen of that size. I hope you enjoy these! They are so delicious for brunch, showers and more! Thanks! xo

  21. I was checking out this recipe for a bridal breakfast shower. I just cut the recipe in half and made them with a pie crust in a mini muffin pan and they are delicious. I am freezing them tonight to see how I think they taste when heated up. Tonight I tasted more of the crust than the egg so I am going to try another batch tomorrow night in a regular muffin pan. (Not complaining as I love the crust and when I tasted the first one, I told my husband “these are amazing”. I just want to compare the taste with different size.) I will note that it took me 15 minutes or so just cutting the dough and putting it in the mini muffin pan. I baked them for 15 minutes as stated. After filling them, i cooked another 20 minutes. Your recipe Instructions are spot on however the time listed at the top of recipe was way off as it states total time 20 minutes. Thanks for sharing this recipe with us.

  22. When making the pie crust for thus recipe, do you still have to freeze the crust dough 30 mins-overnight before baking? Or can you make and roll out the dough then bake the mini crusts immediately?

  23. This recipe sounds good, and I’ll try it… But I wish you had posted a picture of the baked quiches out of the pan so we can see how it looks from the sides. I am making these for a tea party, so appearance is important. I hope they look pretty! 🙂

  24. Hi Susan,

    I’m confused by what you meant about the phyllo cups in your sentence, “I use my pie crust recipe or premade mini phyllo cups and cut it with a small round cookie cutter.” It sounds as though you are saying to use a cookie cutter to cut the homemade mini phyllo cups. Is that what you meant? If so, how would you do that?

    1. Hi Marion,
      Sorry that’s unclear. I would use the cookie cutter to cut my pie crust if that’s what you use. If you use the mini phyllo cups, no cutting is necessary. Hope you enjoy these! Thanks!

      1. Thanks so much for your reply, Robyn. That makes sense. I can’t wait to try these delicious looking mini quiches!

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