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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.
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
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
- 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.
- 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.
- 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).
- 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 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.
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
Breakfast Recipes
How to Fry Eggs
Breakfast Recipes
How to Scramble Eggs
Breakfast Recipes
How To Make An Omelet
Breakfast Recipes
How to Soft Boil Eggs
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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.
Equipment
Ingredients
- 4 pie crusts thawed (homemade or from 2 boxes store-bought)
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
- 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.
- 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.
- 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.
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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When I use the Pillsbury pie crust to make a regular size quiche, i always preface the crust for a couple of minutes. I have not tried your mini version but the crust might benefit from a couple of minutes of pre-bake. The egg mixture has a tendency to prevent the crust from baking in the center, even when I pre-bake sometimes depending on the oven. Just a suggestion.
Hi Meggan, Your mini quiche sound delicious, however I am on a restricted diet and can’t eat the dough crust. I was wondering if you have any idea on how I might be able to use rice to make a crust instead?
HI Meggan, I would like to make the Mini Quiche recipe using regular muffin tins. Please send be the recipe. Thank you so much!
I want to make these in full size muffin tins, can you email me the recipe? They look amazing
I emailed you the recipe Stacey! Thanks. Let me know if you need anything else!
I made them yesterday , the are in the freezer . I made a cream cheese dough the came out very nice. Hope my friends like them next week, Can I have the full size recipe please? thanks
Thank you so much for sharing your thoughts and expertise. I love the way these little quiches look and can imagine them on various plates- but they are perhaps less easy to just pull out of the oven piping hot and ready to serve. I do agree that they will be yummy even if they get to room temp. I found the idea for the gel packs on another blog (shame on me for not remembering where), but I haven’t tried it yet myself. They are the microwavable inserts that come insulated casserole carriers- (they can also be ordered separately), and apparently stay warm for a very long time. If the plates/platters sit nicely (without rocking or looking funky) on top and the heat transfers- it might be a nice trick. I will let you know how it works as I experiment this weekend. Thanks for being so available and lovely! xo
Hi Meggan,
Just verifying- and thanks for your patience with repeated questions ❤️. You have been so sweet and helpful to so many.
Just to verify: I will bake the mini quiches, refrigerate, then heat from cold in a 400 degree oven for 5 minutes before serving? Also, are they still tasty when semi-warm or even cold? We are hosting a shower and would like to have the food items on the buffet before guest arrival. We will not begin to have guests line up for food until 15 minutes after the start of the event. The hardest part of planning a brunch- how to be pretty while avoiding slop cold eggs, LOL! I was thinking of using the microwavable gel packs under dishes to keep plates warm… any thoughts?
Hi Catherine! You know talking with people about the nuances of a recipe is one of the best parts about having a blog, so I’m really happy to help however I can. So yes, make and bake the mini quiches, refrigerate, and then reheat on sheet pans in a 400 degree oven for 5 minutes. They are delicious at room temperature. I haven’t tried them cold, but I think personally I’d prefer room temp over cold. Just take the cold edge off if nothing else. I haven’t tried the microwaveable gel packs for dishes (I will definitely look into them though!) but I think if you bake them for 5 minutes, put them on trays, use the gel packs, and cover them with foil, you will be just fine. They will be warm after 15 minutes, I think. Worst-case scenario they are room temp but I think they would still taste great. For food safety reasons, you can leave them out for up to 4 hours once you bake them. So you are WELL within that window. Sounds like you have a good plan! If you need anything else clarified or have other questions, just let me know. 😀 Thank you Catherine!
That’s very helpful, Meggan. Thank you! I will see if the church has some chafing dishes or find some elsewhere… ☺
I would like to make these for a graduation open house brunch for 200 people. The event will be held at a church. Once they are reheated in the church ovens, I’m wondering if you could recommend the best way to keep them warm on the serving line? Thanks for any ideas!
Hi Heidi, I’m so excited for you! Do you have chafing dishes? My advice would be to put them in chafing dishes and replenish often. So don’t try to put all 200 out on the line at once. Just do a reasonable amount and try to add more once the first batch starts to get depleted. The chafing dishes we use at school are heated with sternos. I hope some of this information is helpful. If you have any other questions, please just let me know!
Have you ever reheated these/kept warm in a crockpot or roasted? Would you recommend freezing then reheating in oven or crockpot on warm? I’m making these for a baby shower and will need to transport them across town and keep them warm during the shower. Thanks!!