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

  2. Hi Meggan, Can you please advise what kind of pastry do you use for your muffin quiches. I only know puff and filo  pastry. I never heard of pie pastry. Where can I find it and what is the name. I can not wait to try it. 
    Thank you

    Reply

  3. Wow, you are really awesome to get back to me so quickly.  I appreciated getting your answers to my questions.  I really liked the idea of not having to pre-bake the crust, so I wanted to make sure before I did something wrong.  You’re so right, most people do have milk rather than cream, or half and half, so that certainly makes sense.  Good to know, both will most likely be fine.  I’m looking forward to making your recipe for my Easter Brunch I’m having, so thank you so much!
    Happy Easter!  Carolyn5 stars

    Reply

  4. Hi Meggan,  I love your quiche recipes.  A couple of questions for you:  Some recipes call for pre-baking the crust before adding the rest of the ingredients.  So with yours you can just bake it all at one time?  I wanted to make sure that was correct.  Also, have you ever used cream in your recipes, rather than the milk?

    Thanks so much for your help.
    Carolyn5 stars

    Reply

    1. Hi Carolyn, thank you so much! You’re the nicest! When I bake full-size quiches in a 9-inch pie plate, I dock and pre-bake the pie crust. However, for these mini quiches I haven’t found it to be necessary (there isn’t a whole lot of crust in the mini version and it cooks in the same amount of time it takes for the egg filling to cook). As for cream, yes I love cream in quiche! I have a full-size quiche lorraine recipe that uses cream instead of milk: https://cash-surge.live/quiche-lorraine/%3C/a%3E%3Cbr /> In the mini version, I used milk for no particular reason. I had it on hand, and I know a lot of people who always have milk but don’t always have cream. So, it’s good either way although I haven’t tested the mini version with cream. My guess is… it’s even better with cream! If you have any other questions, just let me know. Thanks again for your thoughtful comment and take care.

    1. Hi Pam, I have a recipe typed up that’s not on my blog yet for the full-size Quiche Muffins. I’m going to email it to you. I hope that’s okay and not too spammy. I just sent it, so feel free to comment again if you don’t see it soon. It will have all the info you need. Thanks!

    2. Great! Got it. So, what about the other quiches? Do I just substitute those like the original, mini recipes? OMG. I bought a lot of Swiss cheese only.

    3. Great! Got it. So, what about the other quiches? Do I just substitute those like the original, mini recipes? OMG. I bought a lot of Swiss cheese only.

    4. Swiss cheese is amazing! Yes, the toppings/flavor combinations don’t really matter, what matters is the crust/base situation. So you should be able to swap in any filling ingredients you want without issue. Of course, just make sure any meat is pre-cooked. Or if you use frozen spinach, you’ll want to thaw it and squeeze it dry. Stuff like that. But you seem like a person of above-average intelligence so I think you’ll be just fine! If you have any issues, just send me an email. Good luck!

  6. Can someone advise what type of pastry is the one that you are using that you buy in the supermarket. I only know puff pastry and filo pastry. I do not know what is pie pastry. Thank you

    Reply

  7. I cant wait to make these again for easter and make them ahead and freeze them since I know they will work great. I think im going to try make some with puff pastry sheets and see how they much come out. I will let you know. Thanks for all the helpful tips!5 stars

    Reply

    1. Hi Cristina, that’s amazing! I would love to hear how the puff pastry works out! One time I made some mini quiches that way and I pre-baked the puff pastry crust, and once I added the egg the baked crust rounds floated into the middle of the filling. So I would recommend not pre-baking the crust! Which probably sounds obvious but I just figured I’d contribute what little knowledge I had. 😀 Thanks!

  8. My sister and I made these for a bridal shower…what a hit! Everyone asked for the recipe. We made 10 dozen 2 weeks in advance and then put them in the freezer. I followed directions and reheated in the oven. Worked wonderful! Thanks Meggan for the great recipe and detailed instructions! Julie5 stars

    Reply

    1. This is so great Julie, thank you so much! I’m so grateful for your thoughtful comment and delighted the recipe worked out for you. Thank you again, take care!

    2. I’m assuming you used the mini muffin directions . Thank you all for this . I’ve been trying to figure out what do for my daughter shower and now I’m excited that I can freeze and reheat these 
      Any other advise , what kind of pans did you use. How deep are the . Most are 1 “ . I hope that’s what you used .5 stars

  10. Hi Meggan,

    I am making these for a baby shower. I will be making the regular size and freezing. I enjoyed the comments you shared with Becky, but I need to know how to reheat the larger muffin size?

    Reply

    1. Hi Lauren! Reheat the frozen muffins size in a 400 degree oven for 5 to 10 minutes. If you need anything else or this isn’t what you are wondering, just let me know! Thank you!