Mini Quiche Recipe
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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!
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 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.
if you’re making fresh shortcrust pastry, do you need the 15 minutes pre cooking?
Hi Merlynne,
I am not sure exactly which crust you are asking about when you say shortcrust pastry. I have directions in the recipe for using my pie crust or a phyllo dough or with no crust. Thanks!
If I’m making regular sized muffins, instead of mini, would you adjust the cooking time?  Also, how many would this recipe make in the regular size muffin tins?
These quiches are  wonderful. I made them 3 times for special occasions. So easy to make and everyone loves  them!
Thanks Nancy! xo
Hi. Are veggies precooked or raw when chopped and added to mix?
I usually add uncooked spinach, mushrooms, peppers or other add-ins. Hope you enjoy this Arlene! xo
What size biscuit cutter do you use for pastry
Question on adding extras. Do you lay them on top or do you try to mix the ingredients into the small quiche?
Hi Susie,
You can really do them however you prefer. If you are making multiple varieties of the quiche in one pan, I would just mix in the cheese (if using for all) and then place the other ingredients on top as I mention in the recipe. If they are all the same, it is just as easy to mix in with the cheese and then pour into the pan all at once. I hope you enjoy it! xo
Hi thanks for the recipe!
I made these for my 11 month old???? it’s baking and so far so good!
How long are they good for in the fridge if I choose not to freeze?
Thank u!!
Hello, I’m planning on making them for a baby shower. Can I just make them a day in advance and put them in the fridge? Or would they dry out?
Thank youÂ
They should be fine in the fridge for a day. Just make sure in an air tight container after they’ve cooled. I make them and freeze them as well. Enjoy! Thanks!
Hi can coconut milk be used instead of heavy cream? If so, would a small amount of flower need to be added for thickening? To then make gluten free…would a general purpose flour, coconut or almond flour be ok? Thanks
Hi Sherrilyn,
I’ve not tried making this with coconut milk or making it gluten free. Thanks!
Every time I reheat crustless quiche they are very watery. The first time I put them in aluminium paper and the second time in paper towel in microwave. My husband put his fork on it and you could see the water coming out of it. Please help!!!
I’ve not had this problem Christina, so I’m not sure why it’s happening. To reheat from frozen, 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.
I hope this helps! xo