Brunch just got a whole lot cuter thanks to this adorable mini quiche recipe!
A buttery, flaky crust cradles a silky egg custard with an array of classic fillings. Choose from Lorraine, spinach and feta, mushrooms and Swiss, or ham and cheddar.
They’re tiny, but don’t let the size fool you—each bite is full of flavor.
Plus, with four different filling options (hello, bacon and Gruyère!) there’s something for everyone.
Why You’ll Love This Mini Quiche
Portable Perfection: You get all the flavor of a regular quiche packed into a poppable bite. Perfect for snacking or breakfast on the run!
Perfect for Entertaining: These mini quiches are a crowd-pleaser, whether you’re hosting a brunch, attending a potluck, or celebrating a holiday.
Customizable Fillings: Pick your favorite flavor or mix and match the fillings. You can go vegetarian, load up on meat, or use seasonal veggies.
Make Ahead: These savory egg bites are perfect for meal prep! Make a batch, pop them in the fridge, and reheat when ready to heat.
Ingredients
- Refrigerated Pie Crusts: It’s not a quiche without the crust! Use store-bought for convenience, and be sure to get a brand you know and love.
- Eggs: The key to a perfectly set custard filling.
- Heavy Cream & Whole Milk: For richness and a thick texture.
- Salt & Black Pepper: Enhance the savory flavors.
- Bacon: Adds a smoky, salty crunch classic in quiche Lorraine.
- Spinach: Use freshly chopped sautéed spinach.
- Mushrooms: Provides an earthy, meaty texture and umami flavor.
- Ham: Adds a salty, savory element that pairs perfectly with cheese.
- Cheeses: Gruyère, feta, Swiss, and cheddar are all great options. Add them according to the recipe or mix things up!
- Aromatics and Herbs: Flavor boosters! These add-ins include green onions, parsley, thyme, and sun-dried tomatoes.
How to Make Mini Quiche
Mini quiches are my go-to for any gathering, whether it’s a holiday brunch, a baby shower, or just a lazy Sunday morning.
Make a batch ahead and watch as they disappear from your table – if they even make it that far.
These little delights have a way of vanishing straight from the cooling rack!
Luckily, the hardest part about making mini quiches is picking a flavor! The rest is a cinch.
1. PREHEAT the oven to 375°F. Grease two 24-cup mini muffin pans.
2. ROLL out the pie crusts on a floured surface. Using a 2.5-inch round cookie cutter, cut out 48 circles. Gently press each circle into the muffin cups and chill.
3. WHISK eggs, cream, milk, salt, and pepper until smooth. Transfer to a large measuring cup or pitcher for easy pouring.
4. FILL each cup with your chosen fillings, then pour the egg mixture on top, filling each about three-quarters full.
5. BAKE for 22-25 minutes, or until the egg is set and the tops are lightly golden. Let the quiches cool in the pan for 5 minutes, then transfer to a wire rack.
6. SERVE warm, at room temperature, or chilled.
Tips For the Best Mini Quiche
What I love most about these little guys is how versatile they are!
You can mix and match the fillings to suit your taste. Or, use up whatever you have in the fridge.
Either way, here are some helpful tips:
- Avoid overfilling. Fill the cups only three-quarters full with egg mixture to prevent overflow during baking. There should be about 1/4 inch of space at the top.
- Go crustless. You can omit the pie crust if you prefer to make crustless quiches. Just be sure to grease the muffin tin with cooking spray to prevent sticking.
- Bake until set. Look for a lightly golden crust and firm egg centers. Ovens vary, so check them early!
- Mix-and-match fillings. Experiment with different flavor combinations or stick to one variation. It’s totally up to you!
- Prep ahead. Prepare the pie crusts and fillings in advance to save time. Simply store them separately in the fridge until ready to assemble.
- Customize. Add herbs, spices, or alternative cheeses like goat cheese or smoked gouda for unique flavor twists.
How to Store
These mini quiches are great for freezing. So double the batch to keep some on hand for a quick bite.
To Store: Place cooled mini quiches in an airtight container. Refrigerate for up to 4 days.
To Freeze: Flash-freeze the cooled quiches on a baking sheet for 30 minutes, then transfer to a freezer-safe container or zip-top bag. Freeze for up to 2 months.
To Reheat: Bake at 350°F for 10-15 minutes. Cover loosely with foil if the crust browns too much. Alternatively, microwave individual pieces for 30-60 seconds at medium power.
When reheating from frozen, bake at 350°F for 25-35 minutes or until heated through.
More Party Appetizers You’ll Love
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Mini Quiche
48
servings30
minutes25
minutes145
kcalThis mini quiche recipe is perfect for any occasion! Flaky crusts, creamy egg filling, and customizable toppings make them a bite-sized crowd-pleaser.
Ingredients
2 (15 ounce) packages refrigerated pie crusts (4 crusts total)
5 large eggs
1/2 cup heavy cream
1/2 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
- Classic Lorraine (Bacon & Cheese)
2 strips cooked bacon, crumbled
1/4 cup shredded Gruyère cheese
1 tablespoon finely chopped green onions
- Spinach & Feta
1/4 cup chopped fresh spinach, sautéed
1/4 cup crumbled feta cheese
1 tablespoon chopped sun-dried tomatoes, optional
- Mushroom & Swiss
1/4 cup finely chopped mushrooms, sautéed
1/4 cup shredded Swiss cheese
1/4 teaspoon fresh thyme, optional
- Ham & Cheddar
1/4 cup diced cooked ham
1/4 cup shredded sharp cheddar cheese
1 tablespoon chopped parsley
Instructions
- Preheat the oven to 375°F. Grease two 24-cup mini muffin pans.
- On a lightly floured surface, roll out the pie crusts slightly to thin them. Using a 2.5-inch round cookie cutter, cut out 48 circles. Gently press each circle into the muffin cups. Chill the pans in the refrigerator while preparing the fillings.
- In a large bowl, whisk eggs, cream, milk, salt, and pepper until smooth. Transfer to a large measuring cup or pitcher for easy pouring.
- Divide the fillings into 12 muffin cups each. Pour the egg mixture into each cup on top of the fillings, filling them about three-quarters full.
- Bake for 22-25 minutes, or until the egg is set and the tops are lightly golden. Let the quiches cool in the pan for 5 minutes, then transfer to a wire rack.
- Serve warm, at room temperature, or chilled. Enjoy!
Notes
- The amount of fillings listed will give you 12 of each variety, 48 mini quiches in total. Feel free to adjust the amounts.
- The calories listed are for a single mini quiche: the pastry and egg filling only. Depending on the fillings used, the calories per quiche are estimated between 165 and 180 each.
