Mini Quiche Recipe

Meggan Hill

5 from 189 votes

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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

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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
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5 from 189 votes (149 ratings without comment)

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Comments

  1. Yes, I’m so sorry I am just now posting about it! Everything went so well! They were delicious. I decided on just doing cheese and scallions to save on cost, and they turned out perfectly. I wish I could attach a picture to show you! Also, my niece’s name is Meghan. Sorry that auto corrected to her spelling, and I didn’t catch it this time 😊5 stars

    Reply

  2. Meghan, I just wanted to let you know that the quiche were a HUGE hit on Grandparents Day! Everyone loved them! I made 140 of them, and the froze and reheated perfectly. The execution of warming them went perfectly, and I cannot thank you enough for all of your help along the way!5 stars

    Reply

    1. YAY BECKY! This is amazing! I’m so happy to hear that, I was wondering about you but didn’t want to bother you. I’m so glad it worked out. You are the best! Take care and let me know if you need anything else. 🙂

    2. Hey Becky and Meghan ,
      I have my daughter’s bridal shower coming up in 2 weeks ,trying to make a Brunch and Bubbly, I have 60 women coming . I was wondering if it ‘s possible to get that recipe for the regular muffins tins. I’m so glad this worked out for you . How long did it take to reheat the quiches? I’m still not sure if I should make the regular size muffins tins or the mini . I am having other things as well to eat . How long can these say in the freezer? Do I bring them to room temperature and the reheat them.

    3. Hi Laurie! I’ll email you! I typed out the recipe for Becky and will send it your way (until I get it posted on the blog!). Thanks!

    4. Hi Laurie! I just emailed you. If you don’t get the recipe, please let me know. To reheat the full-size Quiche Muffins straight from the freezer, bake for 15 minutes on sheet trays in a 400-degree oven. Thanks!

  3. Hi Meghan! In response to your comment above, how long and at what temp would you reheat the quiches in the oven if you make the night before and refrigerate? Can’t wait to try out this recipe for an upcoming party!!

    Reply

    1. Hi Jessica, if you have them in the refrigerator and are reheating them, I would heat them for about 5 minutes in a 400-degree oven. This could vary by oven so if they need a minute or two longer, just go with it! I hope this helps. Thank you! 😀

  4. Hi! I am also making these for a shower and wanted to make the day before. So like the previous comment, I can make and bake the day before and then set in fridge. Do I take the quiche out of the mini pan and re-heat on a baking pan, or should they stay in the mini pan? Sorry to kind of repeat the question but I’m unsure.

    Reply

    1. Hi Monica, no worries at all! Best to make sure you have a clear understanding. 🙂 Please take the quiche out of the mini ban and set on a baking sheet to reheat. I’ll update the post with this info so it’s clear! It’s always so helpful to understand what confuses people, really it is! Thanks again!

  5. Hi Meghan! My name is Megan too! I have a question. I’m making this for a baby shower tomorrow. Can I cook it this morning, put in the fridge, and reheat tomorrow morning before the shower? Or is it better to cook this morning then freeze, OR cook tonight so it’s fresher in the fridge or will it matter if I cook this morning instead? Haha many questions! Thanks! Looking forward to it. 

    Reply

    1. Hi Meghan!!! I love Meghan’s! 😀 I would do your first option – cook it this morning, put it in the fridge, and reheat tomorrow morning before the shower. These would be good in the fridge for 4 days even, so I wouldn’t freeze them (or anything) unless I had to. If they are coming from the fridge, they will probably reheat in just a few minutes, and they will be amazing! Please let me know if you have more questions or need anything else. And congrats to the new mommy! <3 Take care.

    1. Hi Sandy, I would say using nonstick tins and copious amounts of spray would help. I never made these without a crust so I’m not sure if that is what prevents them from sticking? However, I have a recipe for Egg Muffins which don’t have crusts and I make them in regular muffin pans that are NOT nonstick… but I spray the heck out of them. They don’t stick. So I’m not sure. I’m thinking more spray. Sorry about that, and good luck!

  8. Thanks, Cristina! I am in the process of trying a batch here at home. I didn’t have a 3 inch round cutter, but I had a 3 inch scalloped cutter, so I am trying that just for my trial run. They may actually be pretty that way, so we will see! I did some with meat and some with cheese. If the plain cheese is delicious, I may just add scallions and save cost for Grandparent’s Day by leaving out the meat!

    Reply

    1. I just emailed you the recipe I’m working with! I added a million qualifiers in the email about how it’s not finalized, but at least you don’t have to think so hard while you test. 🙂

    2. Hi, have you posted the full size muffin recipe yet? I would really like to use it.

    3. Hi Leila, I didn’t get it posted yet, but I emailed it to you directly. I’m guessing by the time you read this reply, you will already see the recipe in your inbox. I’ll try to get it posted soon! Thanks, I appreciate your interest. 😀

  9. Sorry to buy into your comments, just wanted to let you know my mini quiches came out great. I did make a few with regular muffin size tins and actually rolled out the leftover cruat after cutting them out for the mini quiches, and did the halfway up method. Eggs baked up over the crust a bit, looking lovely. They actually cookrd almoat same timetime only few minutes longer. I spun the tray halfway through as suggested, and moved them to a lower rack to see if th ycrust might cook quicker this way. They came out great, and I actually preffered the less crusty taste. We ate them for dinner so did not get a chance to test freezing and reheating. Ive made this size no crust before and actually came out great, just as cute, and tasty. One thing I might look into is whether there are any special diets? I had a party and had to include vegetarian, dairy free, and no crust for gluten free diet. Good luck with your grandparents day!5 stars

    Reply

    1. Hi Becky, yes. It will. And it may drip over the edge of the crust in some places, but it doesn’t cover the bottom or anything like that.