Mini Quiche Recipe

Skip the coffee shop sous vide egg bites and make this Mini Quiche Recipe instead. Tucked inside a pastry crust, try all four flavor variations of this freezable egg breakfast recipe.

I’ve always had a soft spot in my heart for the tiny frozen quiches they sell at the store. But I resent buying a variety pack with flavors I don’t really want, so I developed my own recipe that I love even more.

Each of the 4 Mini Quiche combinations listed in the recipe card creates one dozen of a given variety, or 48 bite-sized mini muffin pieces total.

If you want to make a full recipe (48 pieces total) of a single flavor combination, you’ll need 4 eggs, 1 cup milk, ½ teaspoon salt, 12 ounces of cheese, and whatever other filling ingredients you like. Feel free to discard my ideas entirely and choose your favorite toppings.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Pie crust: Get a head start with frozen and thawed store-bought pie crust, or make a homemade pie crust from scratch. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw pie dough overnight in the refrigerator, then roll out the crust before slicing with a biscuit cutter.
• Bacon: To crisp up a batch at once, I like to fry bacon in the oven. To do so, preheat the oven to 400 degrees. Line a rimmed baking sheet with foil for easy clean up. Set a rack on top if using. Arrange the bacon in a single layer. Bake until bacon is crispy (start checking at 10 minutes; I usually bake it for about 15 minutes).
• Swiss cheese: Pre-shredded cheese is tossed with agents to prevent the cheese from sticking together, but it should still melt and thicken up fine. For the best consistency, grate your cheese fresh from a block.
• Spinach: To wilt the spinach, place spinach into small saucepan and cover with water. Bring to a boil and cook until spinach is dark green and wilted. Alternatively, in a small saucepan, place the spinach with ¼ cup of water and sauté over medium high heat until wilted. Place spinach between two kitchen towels or paper towels and remove as much water as possible.

Step-by-step instructions

1. Let the pie crusts stand at room temperature for 15 to 20 minutes. Preheat the oven to 375 degrees. Spray 48 miniature muffin cups with non-stick cooking spray.  Open and unfold one pie crust, then press out any fold lines. With a 2-½ inch biscuit cutter or round cookie cutter, cut out 12 rounds. Repeat with remaining 3 pie crusts.

2. In the prepared mini muffin tins, press 1 round of pie crust into the bottom and up the sides of the cup. In a 4-cup measuring cup or medium bowl, combine the eggs, milk, and the salt. Whisk well. Set aside.

3. In all 48 mini muffin cups, add 1 tablespoon cheese. For each variety (bacon, ham and cheese, spinach, and mushroom), divide the toppings equally among 12 mini cups (each variety gets 12 of the 48 mini muffin cups).

4. Pour egg mixture into each of the 48 cups, filling to within ¼ inch of the top.

5. Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.

Recipe tips and variations

• Yield: Each of these Mini Quiche recipes creates one dozen of each of the four quiche varieties; 48 bite-sized mini muffin pieces total.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Freezer: Assemble, bake, and cool the Mini Quiches. Flash freeze the egg cups on a plate or baking sheet until they are solid, then transfer them to zip-top freezer bag (so they don’t stick together).
• Reheat: Bake the frozen mini quiche straight from the freezer. Transfer to a baking sheet and reheat in a 400-degree oven for 5 to 10 minutes.
• Crust swap: Feel free to substitute store-bought phyllo dough for the pie crust, if desired. Slice the same shape and at the same temperature as the pie crust. When reheating from frozen, reduce oven temperature to 220 degrees and reheat for about 20 minutes to prevent the phyllo dough from burning. 
• Cheese: Use any cheese in this mini quiche that you love. Cheddar cheese and Swiss cheese are especially taste with ham and bacon, while Feta cheese or cream cheese are perfect with fresh spinach and red peppers. I love Gruyere or another alpine-style cheese with mushrooms.
• Quiche muffins: Slightly larger than the mini quiche, these quiche are baked in a regular-sized muffin pan instead of mini muffin pan.
• Egg muffins: For a healthy breakfast recipe that’s easy to make and easy to love, try my Starbucks copycat Egg Muffins. Bake a batch of these crustless muffins in a regular-sized muffin pan to enjoy now or freeze for a meal prep breakfast or snack.
• Quiche Lorraine: This classic, sliceable Quiche Lorraine has a buttery, flaky crust filled with fluffy egg custard and decadent bacon and is baked in a 9-inch pan.

More egg breakfasts

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How To Make An Omelet

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How to Soft Boil Eggs

Mini Quiche Recipe

By Meggan Hill

Skip the coffee shop sous vide egg bites and make this Mini Quiche Recipe instead. Tucked inside a pastry crust, try all four flavor variations of this freezable egg breakfast recipe.

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings 48 appetizers

Course Appetizer

Cuisine American

Calories 110

5 from 189 votes

ReviewPrint

Equipment

• 48 Miniature muffin cups

Ingredients 

US CustomaryMetric

• ▢ 4 pie crusts thawed (homemade or from 2 boxes store-bought)

For the egg mixture:

• ▢ 4 eggs
• ▢ 1 cup milk
• ▢ 1/2 teaspoon Salt

For the Mini Bacon Quiche:

• ▢ 3 ounces Swiss cheese grated
• ▢ 3 slices bacon fried and crumbled
• ▢ 2 tablespoons green onion sliced

For the Mini Ham and Cheese Quiche:

• ▢ 3 ounces Swiss cheese grated
• ▢ 1/4 cup (about 1.5 ounces) ham cubed

For the Mini Spinach Quiche:

• ▢ 3 ounces Swiss cheese grated
• ▢ 4 cups (3 ounces) spinach wilted (see notes)
• ▢ 1 tablespoon red bell pepper cubed

For the Mini Mushroom Quiche:

• ▢ 2 tablespoons (½ ounce) white button mushrooms trimmed and finely chopped
• ▢ 3 ounces Swiss cheese grated

Instructions 

To prepare the crusts:

• Let the pie crusts stand at room temperature for 15 to 20 minutes. Preheat the oven to 375 degrees. Spray 48 miniature muffin cups with non-stick cooking spray. 
• Open and unfold one pie crust, then press out any fold lines. With a 2-½ inch biscuit cutter, cut out 12 rounds. Repeat with remaining 3 pie crusts.
• In the prepared mini muffin tins, press 1 round of pie crust into the bottom and up the sides of the cup.
• In a 4-cup measuring cup, combine the eggs, milk, and the salt. Whisk well. Set aside.

To assemble the Mini Bacon Quiche:

• In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped bacon among the 12 cups, using about ½ teaspoon bacon in each. Top with a couple slices of green onion.

To assemble the Mini Ham and Cheese Quiche

• In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped ham among the 12 cups, using about ½ teaspoon ham in each.

To assemble the Mini Spinach Quiche

• In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the wilted spinach among the 12 cups, using about about ½ teaspoon spinach in each. Evenly divide the chopped red pepper among the mini muffin cups.

To assemble the Mini Mushroom Quiche

• In 12 of the mini muffin cups, add 1 tablespoon of cheese. Evenly divide the chopped mushroom among the 12 cups, using about ½ teaspoon mushroom in each. 

To finish and bake the mini quiche:

• Pour egg mixture into each of the 48 cups, filling to within ¼ inch of the top. Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.

Recipe Video

Notes

1. Pie crust: Get a head start with frozen and thawed store-bought pie crust, or make your own pie crust from scratch. To make the crust in advance, make the dough, form it into a disk shape, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To use, thaw it overnight in the refrigerator, then roll out the crust before slicing with a biscuit cutter.
2. Bacon: To crisp up a batch at once, I like to fry bacon in the oven. To do so, preheat the oven to 400 degrees. Line a rimmed baking sheet with foil for easy clean up. Set a rack on top if using. Arrange the bacon in a single layer. Bake until bacon is crispy (start checking at 10 minutes; I usually bake it for about 15 minutes).
3. Swiss cheese: Pre-shredded cheese is tossed with agents to prevent the cheese from sticking together, but it should still melt and thicken up fine. For the best consistency, grate your cheese fresh from a block.
4. Spinach: To wilt the spinach, place spinach into small saucepan and cover with water. Bring to a boil and cook until spinach is dark green and wilted. Alternatively, in a small saucepan, place the spinach with ¼ cup of water and sauté over medium high heat until wilted. Place spinach between two kitchen towels or paper towels and remove as much water as possible.
5. Yield: Each of these Mini Quiche recipes creates one dozen of each of the four quiche varieties; 48 bite-sized mini muffin pieces total.
6. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 appetizerCalories: 110kcalCarbohydrates: 8gProtein: 4gFat: 7gSaturated Fat: 3gCholesterol: 22mgSodium: 142mgPotassium: 149mgFiber: 1gSugar: 1gVitamin A: 1944IUVitamin C: 6mgCalcium: 86mgIron: 1mg

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