Easy Mini Quiche Recipe - 3 Ways (2024)

Published: Sep 18, 2023 by Eileen xo

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This easy Mini Quiche Recipe is super versatile and you'll never go back to buying store made again. We're giving you 3 ways to make these tasty egg pastries but feel free to get creative.

Why you'll love this recipe

This quiche recipe has different combinations with just a few simple ingredients for delicious results.
Using store-bought pie crust works well and being ready-made pastry, a huge time saver.
The possibilities are endless for variations of ingredients.
Can be made ahead and is freezer-friendly.
Homemade mini quiche are great for brunch, family parties, special occasions like baby showers, bridal showers, and Holiday snacking.

🧾 Ingredients

Refrigerated pie crust - or use an unbaked homemade pie crust or
Eggs
Milk - whole milk or 2% is best.
salt
black pepper
cheddar cheese
chives
cooked bacon
onion
non-stick cooking spray

Equipment

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This is an overview of the recipe. The full recipe is below in the recipe card below.

Preheat oven to 400°F/204°C. Spray a mini muffin tin with non-stick cooking spray. Set aside.
Cut out rounds from the pie crust that will fit into the tins.
Place one round in each muffin muffin pan cup. Poke the bottom of each pastry with a fork.
In a large mixing bowl, whisk the eggs, milk, salt, and pepper together.
Pour into the tins until each is full and top with add-ins.
Bake until the tops begin to turn golden brown- about 15-18 minutes.
Serve warm and store in an airtight container in the fridge for up to 5 days.

For the cheddar and chive quiche, top each one with 1 teaspoon of grated cheddar cheese before baking. Top with a slice of chive or green onion before serving.

For the bacon and onion quiche, top each one with about ½ teaspoon of minced onion and bacon crumbles. As long as you mince the onion very finely, you don’t need to cook it before adding it to the quiches.

Storage Tips

Leftovers can be kept in a covered airtight container in the refrigerator for up to 4 days.

Reheat leftovers in the microwave for a few seconds or reheat in the oven for about 5 minutes at 350°F.

Expert Tips

Expert Tip: When you take the mini quiche out of the oven, they will be very puffy and will look like they’ve overflowed slightly. Don’t worry— after 1-2 minutes, they will sink and turn out perfectly!

Expert Tips for Success

The pie crust should be cold when you cut it with the biscuit cutter or a round cookie cutter.
If it becomes difficult to cut the pie crust, put it in the freezer for about 5 minutes to get cold again.
Any add-ins should be finely diced as these are small bites.
If you decide to use other veggies such as peppers or broccoli, they should be sautéed for about 5-7 minutes before adding to the quiche.
Spinach, zucchini, and mushrooms release a lot of liquid. If using them in this or any quiche, be sure to saute them and then discard the excess liquid.

Variations

Here are a few more ideas for some tasty mini quiche recipes.

Diced tomatoes and feta cheese.
Chopped broccoli and cheddar cheese.
Diced ham and your favorite cheese such as Swiss or Havarti cheese.
Cooked crumbled breakfast sausage and Gruyere cheese.
Diced mushrooms and shredded fontina cheese
Sauteed spinach, drained of excess liquid, then add either feta cheese, Fontina cheese, or swiss cheese would be great alternatives.
Add some basil pesto or kale pesto to the eggs before you scramble them
Puff Pastry can be used as the base of the quiche.

Frequently asked questions

Here are some common questions about this recipe. If you have any other questions, feel free to ask them in the comments.

Can the mini quiche be frozen?

Yes. Place the quiche on a baking sheet into the freezer until solid. Transfer to a freezer-safe storage bag or container in the freezer for up to 3 months.
Defrost in the refrigerator and reheat in the oven at 350°F for a few minutes.

Can I make this without a crust?

Absolutely. My daughters are gluten-free so I make a bunch of crustless quiche. Just make them in the muffin tins without a crust.

Is this a recipe that I can make ahead of time?

You sure can. I've made them up to 2 days ahead. The quiche can be served at room temperature or reheated with the instructions above.

Can these be served cold?

The quiche should be served either warm or at room temperature. Ice cold is not as tasty as at room temperature.

Serving Suggestions

Brunch and breakfast also need beverages. Here are a few non-alcoholic options:

Copycat Caramel Macchiato is both easy and quick to prepare.
Another fun copycat is this Pink Drink from Starbucks.
If you want a warm drink, Zebra Hot Chocolate is a favorite.
A refreshing cooler is our popular Coconut Cooler Splash made with coconut water.
Summer Punch is loved by everyone for a bubbly mocktail.
Lavender Lemonade is my personal favorite.

If you are looking for some alcoholic beverages, try these tasty treats at your next brunch:

Our Best Bloody Mary is on the top of everyone's list.
Peach Sangria is light and a great addition to the brunch menu.
Aperol Spritz co*cktail is a favorite beverage.
Strawberry Vodka Slush, oh my is it good!
Irish Coffee, it's not a brunch without this amazing coffee.

I love any comments or questions, please feel free to leave them below.

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Thank you for your continued support. I am forever grateful.

Eileen xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars!⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Easy Mini Quiche Recipe - 3 Ways

Easy mini quiche recipe made with refrigerated pie crust in muffin tins for easy assembly with endless possibilities.

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: French

Keyword: mini quiche, mini quiche recipe no cream, mini quiche with shortcut pastry

Prep Time: 10 minutes minutes

Ingredients

How to Assemble Mini Quiche

1(14.1 ounce) package unbaked refrigerated pie crust Note 1
5 large eggs
½ cup whole milk Note 2
½ teaspoon salt
¼ teaspoon black pepper
non-stick cooking spray

Cheddar and Chive Quiche

½ cup cheddar cheese, shredded Note 3
2 Tablespoons chives, chopped, divided

Bacon and Onion Quiche

¼ cup cooked bacon, chopped Note 4
¼ cup finely minced onion

Instructions

Preheat oven to 400°F. Spray a mini muffin tin with non-stick cooking spray. Set aside.
Unroll the pie crust, use a 2" cookie or biscuit cutter to cut rounds from the pie crust.
Place one round in each muffin cup.
Poke the bottom of each crust with a fork twice.
In a large mixing bowl, whisk the eggs, milk, salt, and pepper together.
Pour into the tins until each is full and top with the add-ins, if using
Bake until the tops begin to turn golden brown, about 15-18 minutes. Serve warm or at room temperature.

Cheddar and Chive Quiche

For cheddar and chive quiches, top each quiche with about 1 teaspoon of grated cheddar cheese before baking. Top with a slice of chive or green onion before serving.

Bacon and Onion Quiche

For bacon and onion quiches, top each quiche with about ½ teaspoon each of minced onion and bacon bits. As long as you mince the onion very finely, you don’t need to cook it before adding it to the quiches.
Important: When you take the quiches out of the oven, they will be very puffy and will look like they’ve overflowed slightly. Don’t worry— after 1-2 minutes, they will sink and turn out perfectly!

Notes

Be sure to check the Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: 1 (14.1 ounce) package should come with 2 pie crusts which will both be used for this recipe.

Note 2: 1 or 2% milk can be used. I do not recommend skim milk for this recipe.

Note 3: Feel free to change up the cheese to any of your favorites. I do recommend you shred the cheese yourself. Pre-shredded cheese has a film on it that makes it hard to melt.

Note 3: Cooked turkey bacon can also be used in this recipe.

Storage: Leftover quiche can be kept in a covered airtight container in the refrigerator for about 5 days.

Freezer Instructions: Place the quiche on a baking sheet into the freezer until solid. Transfer to a freezer-safe storage bag or container in the freezer for up to 3 months.
Defrost in the refrigerator and reheat in the oven at 350°F for a few minutes.

Reheat leftovers in the microwave for a few seconds or reheat in the oven for about 5 minutes at 350°F.

I’m not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

Nutrition

Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

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FAQs

Can I use milk instead of cream in my quiche? ›

While it is not as traditional for quiches such as quiche Lorraine, you can use milk instead of heavy cream for quiche. While the results are not *as* rich as if heavy cream is used, I find that by the time you factor in the cheese and eggs, the quiche is not at all lacking in indulgence.

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What is the formula for quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

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What are mini quiches made of? ›

Easier and quicker than the full size version, my mini quiche uses a buttery flaky pie crust and a simple 4-5 ingredient egg filling. You can add a variety of flavors and add-ins like ham, bacon, spinach, Swiss cheese, scallions, mushrooms, peppers, and more.

Find Out More ›

Do you have to bake crust before quiche? ›

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

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Is heavy cream or milk better for quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

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What is the milk to egg ratio for quiche? ›

The key to a foolproof quiche is the ratio of eggs to liquid – 2:1. I used 3 eggs and 1 1/2 cups liquid ( a mix of whole milk and heavy cream) – this is enough for a deep dish crust.

Should quiche be cooked at 350 or 375? ›

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

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Why do you put flour in quiche? ›

Roll it out a tad bit thicker than you normally would for a standard pie if possible, and absolutely use it all. Confidently press any overhang or extra pieces into the walls of your pan. Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

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Why do my mini quiches sink? ›

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

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How do you keep mini quiches from sticking? ›

It's essential to thoroughly spray the muffin tin on the sides and bottom to prevent the quiche from sticking to the pan. A nonstick muffin pan is best to avoid sticking. Before removing the eggs after they've baked, let them cool first.

Learn More ›

Can you eat mini quiches cold? ›

Great hot or cold, these mini quiche lorraine are easy to make and perfect for school lunchboxes.

What is blind bake method? ›

Blind baking simply refers to baking a pie crust, partially or completely, without any filling in it. Easy enough, right? The only catch is that if you're using pastry dough for your pie (versus a crumb crust), you can't just slide the pie into the oven as-is.

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Do you poke holes in quiche crust? ›

Poking holes allows steam to escape

Air bubbles can also lead to cracks, and cracks inevitably lead to leaks. Therefore, for a level, leak-proof crust, a perforated crust is key. If, however, the recipe you're working with has a particularly liquidy filling, poking the bottom isn't a necessary step.

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What can I use instead of pie crust for quiche? ›

Crispy Rice Cereal. A little peanut butter is all it takes to morph crunchy cereal into a moldable mix for a playful pie crust. ...
Waffle Cones. Scooping ice cream cones for a crowd might leave you wiping sweat (and ice cream drippings) off your brow. ...
Brownies. ...
Butter Crackers. ...
Shredded Coconut. ...
Puff Pastry.

Know More ›

What happens if I use milk instead of cream? ›

You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe. This substitute is especially useful in cooking, but it may alter the texture of baked goods and will not whip as well as heavy cream.

Tell Me More ›

What can I use if I don't have cream for a quiche? ›

Can you use milk in place of cream in quiches? Yes, while the fat in the cream helps the quiche set, if you've run out or forgot to pick some up from the shops, full-cream milk should work as a replacement most of the time. You could also try using buttermilk, crème fraîche or Greek-style yoghurt.

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Can I use 2% milk instead of heavy cream for quiche? ›

For gluten-free crust, try making a sweet potato crust. The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich.

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Can you substitute milk for half-and-half in quiche? ›

Half-and-Half Substitute: Milk + Cream

If it's heavy cream that's in your fridge, for 1 cup half-and-half, substitute ¾ cup milk plus ¼ cup heavy cream. If your household is more of a low-fat milk kind of place, adjust the ratio to account for the missing fat: 2/3 cup low-fat milk plus 1/3 cup heavy cream.

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