Mini Quiche Recipe

Meggan Hill

5 from 189 votes

This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).

Pin ThisJump to 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.

A wooden board filled with 4 varieties of mini quiche.


 

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.

Table of Contents

  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Frequently Asked Questions
  6. Mini Quiche Recipe Recipe

Recipe ingredients

Labeled ingredients for mini quiche 4 ways.

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.
3-inch pie crust rounds cut out of a full pie crust.
  1. 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.
Pie crust pressed into a mini muffin tin.
  1. 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).
Mini quiche built in a mini muffin tin.
  1. Pour egg mixture into each of the 48 cups, filling to within ¼ inch of the top.
Mini quiche built in a mini muffin tin.
  1. Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.
A baking sheet with mini quiche arranged on it.

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.
A food spread for a bridal shower.
Mini Quiche are the perfect addition to your next bridal shower, baby shower, or brunch menu.

Frequently Asked Questions

What is the recipe for mini Quiche Lorraine?

Quiche Lorraine is made with eggs, heavy cream, milk, bacon, Swiss cheese, onions, and fresh thyme baked in a pie crust.

Can you freeze mini quiche?

It’s easiest to freeze mini quiche after you’ve already baked them. Flash freeze baked and cooled quiche on a plate or baking sheet until they are solid, then transfer them to zip-top freezer bag (so they don’t stick together). 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.

More egg breakfasts

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on Facebook, Pinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
A wooden board filled with 4 varieties of mini quiche.

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
Cook Time 30 minutes
Total Time 55 minutes
Servings 48 appetizers
Course Appetizer
Cuisine American
Calories 110
5 from 189 votes
ReviewPrint

Equipment

Ingredients 

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

For the egg mixture:

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:

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
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill

5 from 189 votes (149 ratings without comment)

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. No, I think the crusts going half way is great. It will be more cost effective as well! That’s perfect. Thank you so much for testing this out for me. This is such a huge help as I organize everything else. You are amazing!!!

    Reply

  2. This is so great, thank you so much! So when you say some of the crusts weren’t quite done, do you mean the crust on the bottom of the quiche or the crust you could see at the top of the muffin tin? I am just wondering if you actually took them out and discovered they weren’t completely done. Since I will need to reheat such a large amount, do you think it would be possible to reheat them all on large baking sheets in the oven? If so, what temperature and amount of time do you think would be best. I don’t think I can execute this well if I have to warm just a few at a time in the microwave.

    Reply

    1. You are absolutely right!! Ha ha! No microwaves. They need to be on sheet trays in the oven. Thank you for reminding me. I’ll reheat this way and let you know. As for the crust, it is the crust on the bottom of the muffin tin. Using 3-inch cutters, you won’t see any crust at the top of the muffin. It goes about halfway up the side of the muffin cup. The thing is, if you make it go all the way up and over, you’ll get 3 or 4 crusts out an entire one and I don’t think it’s going to make any sense. I also tried a version where the crust was literally just on the bottom of the tin (not up the sides at all) but that wasn’t good. The crusts halfway up the sides feel like a good compromise to me. I can definitely make some that go all the way up and over if you want! Just let me know. And I’ll reply back with my non-microwave reheating instructions! Thanks Becky.

  3. I think I forgot to mention that I think I am going to do sausage and cheddar. I know not everyone likes Swiss, so I figured cheddar is a safe choice. I chose sausage, because I will also be doing a warm ham and cheese croissant. So if this works well in a regular size muffin tin I just need to determine how much of my ingredients I will need to make 120 muffins! Thanks again for your help!

    Reply

    1. Hi Becky! I tested the Quiche Muffins! Well, I tested the cooking part, I still have to finalize the freezing/thawing/reheating part. First, I used a 3-inch cutter to cut the pie crust to fit in a regular-sized muffin tin. I bought the refrigerated pie crust (Pillsbury) and was able to get 12 rounds out of a crust. The package has 2 crusts in it. So you can 24 rounds of crust out of a box. Next, I pressed them into the bottom of a greased muffin tin. I topped each with 1 Tbsp. meat and 1 Tbsp. cheese. I also added some scallions for color, but you can leave those out. What filling you use doesn’t really matter as long as the meat is cooked! You’ll need 6 eggs to have enough filling for 12 cups. However, you could also try adding some milk or cream to your eggs (maybe 1/4 cup per 8 eggs) to stretch the eggs more. Also, I added 1/2 teaspoon and 1/4 teaspoon of pepper to each batch of 6 eggs. As for baking time, bake them 25 to 30 minutes in a 375 degree oven. The thing you want to watch for is that the crust is done. After 25 minutes, a couple of the crusts were not quite done but some were. So, check them at 25 minutes (make sure to rotate the pan after 12 minutes or so into baking time) and if any aren’t quite done on the bottom, just leave them in a couple more minutes. I have some in the freezer right now so I will thaw them today and microwave them and report back!

  4. Ok, I just love you! Thank you so much for all of your help and suggestions! The event is February 16th. I need to have my ingredient list ready by the next Thursday, Feb. 1. I am planning for 120 Grandparents.

    Reply

    1. Okay no worries! I’ll test the recipe this weekend and let you know. 🙂 You are so welcome, I really just want to be useful to the world! Talk soon. 😀

  5. Thank you! I like the idea of using the pie crust in the tins. I skimmed the other link you gave, but I don’t remember seeing that it used crust. If I were to use the crust, would I bake them at the same temperature and time that your mini recipe indicated and if I freeze them reheat them at the same temperature and time? We will be serving the Grandparents plated food at their tables, so it would not be a buffet. Since this is my first year taking on this responsibility, I am nervous as I attempt to execute this well! I am tossing around ideas for other foods to serve. I considered some homemade apple bread and a fruit parfait, but I would be open to any suggestions you might have! It doesnt have to be elaborate, but i would like for it to be nice for them. I want things that will be easy to put together that morning since they will be eating at 9 am. I also need to keep the cost under control.

    Reply

    1. You are absolutely right, the Egg Muffins do not use a crust, they just use the regular-sized muffin tin. They aren’t quiches. I think the quiche version is better because crust is better than no crust, ha ha! When is your event? I would feel better answering all of the particulars if I had a chance to test out the recipe. Which quiche flavor combination are you most interested in? I assume the baking time would be about the same if you added a crust, and you would freeze and reheat them the same. You would definitely want to thaw them before reheating them though, don’t just reheat straight from the freezer. I think your idea of trying to have everything made in advance/assemble quickly morning-of is the best plan. Parfaits are nice, attractive, and easy. And, you can assemble them the day before too. You just need to be able to store them which might be a problem. Apple bread is also nice, any kind of quick bread is a good idea because obviously you can make that the day before. Fresh fruit comes to mind but if you just put it in the parfait, you have that covered. I can imagine a plate with the quiche, a parfait, and some homemade bread on it and it sounds perfect! I am sure they will appreciate whatever you do, too, so hopefully you don’t stress too much. It sounds like you have everything under control! My other idea is, and I stole this from Ina Garten, it’s okay if you buy some things instead of making them if it helps you out. So if for some reason you cannot get around to making homemade apple bread, it’s okay to buy something from the store (assuming it’s in your budget of course). If you can tell me when your event is, I can test out the regular-sized quiche muffins this weekend and tell you any secrets I uncover. Happy to do it. Just let me know! Thanks Becky, you’re going to be awesome!

  6. I am thinking about making these for the Grandparent’s Day brunch at my children’s school. I will be feeding over 100 people and would like to use regular sized muffin tins. Since your recipe is for 48 mini’s, how many regular sized muffin cups do you think this recipe would make?

    Reply

    1. Hi Becky! You’re so nice, making such tasty treats for Grandparent’s Day! I have a similar recipe (an egg muffin without a crust) which is made in a regular-sized muffin pan. https://cash-surge.live/egg-cups-with-mushrooms-spinach-and-cheese/%3C/a%3E%3Cbr /> The Egg Muffin recipe makes 12 muffins from 6 eggs. So based on that, I would say the Mini Quiche Recipe would make about 8 regular-sized-Muffin quiches (just doing the math of, 1 egg yields 2 muffins/quiche/whatever). If the brunch is a buffet/potluck situation where the guests will have other options of things to eat besides your Quiche muffins, I don’t think most people would eat 2. Some people might not even 1. If you wanted to be safe, you could make, say, 120 Quiche Muffins which is 15 batches. This is, of course, JUST a guess I made up out of almost nowhere since I don’t know what other food will be there or whether 100 people is just grandparents or also includes kids. Feel free to let me know if you have anymore questions, sorry for rambling, I hope this is somewhat helpful! Good luck and take care and thank you!

  7. I completely missed that, not a problem. Thank you so much for your quick response! I was actually just watching the video and saw that they were definitely mini and coming to reply to forget about it. Thanks again! These look so good I might need double it!

    Reply

    1. You are so welcome, it’s actually really helpful for me to find out what isn’t clear when people read the recipes… then I can make sure it’s fool-proof! So I do appreciate the insight. 🙂 I hope you love them as much as I do! Take care!

    1. Hi Cristina, Step 2 says “Spray 48 miniature muffin cups with non-stick cooking spray.” Beyond that it probably just says muffin cups, but I can update that so all mentions reference “mini.” Sorry for the confusion on that! It’s definitely mini muffin tins!

    2. Can you substitue the milk for heavy cream, would it make a fluffier creamier quiche?

      Thank You, Faith

    3. Hi Faith, I am not sure! Sorry for the delay in my response, I had the flu. Anyway, I am sure they would still taste good and it’s certainly worth a try! Thanks -Meggan

  10. Hi! Happy holidays & happy New year! I always look for easy to read & simple pages when looking for recipes. Thank you for making your quiche recipe page clear & easy to use. Made this several times & turned out great every time! Yum!
    Happy cooking & creating!
    Wishing you the best in 2018!👍😀

    Reply