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. Hi! I loved your post. Just a quick question. I want to make these for a baby shower do I serve them warm or can they be cold?

    Reply

  2. This looks great – do you think I could prep them at night and throw in the oven the next morning? I want to make these fresh for work but I don’t want to have to get up super early.

    Reply

    1. Hi Madison, yes, you can definitely prep them the night before. I would just save the assembling and baking for the morning. Have all your ingredients chopped and pie crusts ready in the pans. All you will have to do is put in the ingredients and bake. Good luck!

  3. I would like to make my mini quiches without the crust to keep them gluten free and low carb. Reading above, you have a section on that, but if I read it correctly, you recommend using your egg muffin recipe using a regular muffin pan, not the mini. What makes the size important to the result? or am I misinterpreting your instructions? I wanted to keep the size small because I believe the muffin size is intimidating to people; they will take the small size offered, but pass on the larger “muffins”. thank you so much for offering these recipes!

    Reply

    1. Hi Patricia, basically I haven’t made the mini crustless version (yet) so that’s why I recommended the regular-sized pan. The minis would absolutely work just fine, I have no doubt, but I haven’t made them that way so I cannot say “if using the mini muffin tins, bake for XX minutes” or whatever. If that makes sense. However, my educated guess would be a 375-degree oven for 8 to 10 minutes. Obviously you can just keep an eye on them and pull them when the top looks set, cut one open to see if they are done. I agree, people would probably prefer a mini one. I made the regular-sized egg muffins as a make-ahead breakfast option, not really party food. So for a party, mini is always better. I would say give it a shot, I’ll put on my list to make a mini crustless version so I can know for sure! Thanks. -Meggan

  5. My go-to appetizer for the holidays! Sam’s Club used to sell them but I can never find them anymore, glad I can make my own (and way in advance). These taste better anyway! Thanks!5 stars

    Reply

  6. Hi Meghan , Can I use frozen mini filo tarts? Making these for a Sunday morning beach meeting for 50 and I happen to have these shells on hand😉🏖😃thanks Betty

    Reply

    1. Hi Elizabeth! Thanks for the question. I feel like these would work fine, but I have not tried it. My two main questions are, do the tart shells need to be baked ahead of time, before filling? And whether they do or not, does the overall baking time need to change for the recipe? I don’t know the answers without trying it myself, and I unfortunately won’t have time to test it before your party on Sunday. So, with those questions in mind, you can proceed but I would read the package instructions for clues on exactly how it might work. Do they recommend pre-baking the tart shells for most/all applications? And if so, how long do you need to bake the filled/pre-baked shells to set the filling? I found a recipe for crustless mini frittatas, which in theory is the filling without a shell, and they suggested 375 degrees for 8 to 10 minutes. So maybe you can use that as a guide. Good luck! I hope this is helpful, I wish I had a concrete answer for you. Thanks and take care. -Meggan

    2. Wow Meggan, Thank you So much for your response I have a recipe also for spinach goat cheese ,cups are already baked so I will just try to do it  Your temp recommendations are spot on! We’ll give it a go….i will start with original recipe…I always experiment so I will try them tomorrow morning and let you know thank you so much for your reply it was really kind of you your recipes are absolutely wonderful I like that I can vary this recipe anyway I want everybody will be very very happy and Sunday morning You are so kind to help Thanks a Bunch!!! Elizabeth “Betty”🤪5 stars

  7. I am planning to make these today for Sunday morning. Do I need to freeze them once baked or could I just refrigerate them and reheat from the fridge? 

    Reply

    1. Hi Brooke, I’m so sorry for the delay! You will be fine keeping them in the fridge for up to 4 days. No need to freeze. 😀

  8. Thank you so much Meghan!!!! I’m so glad I found your site and I appreciate your speedy response as I head to the store! I’ll report back on how it goes! 5 stars

    Reply

    1. Hi Meghan! Could you please send me your recipe for regular muffin size pans?  Thanks!!!

    2. Hi Crystal – YES! I just emailed you. Please let me know if you need anything else. 🙂 -Meggan

  9. Hello there! Did you ever post the regular sized muffin tin recipe? I want to make it this weekend for my girls’ bible study. Headed out to get all the ingredients! Thanks!

    Reply

  10. Hi! Just made a batch of these using your suggestions for regular sized muffin tins and they were great! Perfect for a shower I’m throwing this weekend. The only problem I ran into was with the mushroom quiches. They were a bit watery/mushy. So my plan for next time is to sautee the mushrooms first to get some of the moisture out. Have you encountered this?5 stars

    Reply