Mini Quiche Recipe
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This delicious mini quiche recipe is a favorite for breakfast, brunch, or parties! Fluffy quiche in a flaky pie crust is simple to personalize with optional ingredients and easy to make ahead! It’s such an easy and tasty quiche recipe!
My family loves a good quiche recipe. But I must say, this mini quiche recipe is my favorite. 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 various types to suit everyone. It can also be made as a crustless quiche for those who don’t want a crust. I love this Mini Quiche recipe, and I think you will, too!
Table of Contents
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, versatile, and 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 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 the other ingredients you will add to your base quiche mixture ready to use. I find it’s best to prepare any I plan to use and sit 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 in the mini muffin tin into each space and pre-bake them according to the recipe. You can also make a crustless quiche 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 the prepared muffin tin if making a crustless quiche.
Top with add-ins, if desired.
Add optional ingredients to the top of the quiche mixture in the muffin cups. If you do not add 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 the oven and 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, I add something simple for the next row of the muffin tin, such as fresh chopped spinach. For the next row, I add crumbled bacon or diced ham. I may add chopped shrimp, mushrooms, or another family-favorite ingredient for the next row.
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 many occasions. 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 more effortless.
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. Once they’ve cooked and cooled, flash-freeze them on a baking sheet for about 30 minutes to an hour. 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. Place them back into a mini muffin tin or a rimmed baking sheet. 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! Cook the fluffy egg mixture until firm, and it begins to get golden brown on top. It’s delicious this way too!
What to Serve with Mini Quiche
This recipe is perfect for any meal and goes well with 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.
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?
Thanks
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.
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?
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?
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.
OOPS ! Flour NOT flower ! It’s late and typed very fast.
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.
Absolutely. It should work just fine!
When reheating the frozen quiches, what temperature do you use and how long do you heat them?
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.
Hello! Any thoughts on what the calories would be for just one? Cannot wait to try these.
Can you make these without the pie shell? Also, can milk or half and half be used instead of the heavy cream?
Yes, that should work just fine.
I love the idea of being able to customize a different quiche serving for each person. Great idea.
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?