Everyone loves mini foods, whether they’re being passed around at a fancy party or piled high on a buffet. Personally, I’m a sucker for little party meatballs or any type of sliders. And I definitely cannot resist a mini quiche recipe for those tasty little two-bite morsels with a flaky crust and custardy filling.
With our mini quiche recipe, you can customize it just how you like, with whatever meat or vegetables you prefer in your quiche recipes. And while they are definitely great to have on hand as a quick breakfast quiche, they are just as tasty as an elevated appetizer or as the star of a brunch spread. Make some extra to keep on hand in the freezer, or when you need a little quiche pick-me-up.
Mini Quiche Ingredients
- Pie crust: This recipe calls for three sheets of refrigerated pie crust, which makes it a quick dish to put together. We have a classic butter pie pastry that works great if you prefer going the homemade route.
- Eggs: For the fluffiest texture, give the eggs a really good whisk with the rest of the liquid ingredients until they’re fluffy and bubbly.
- Half-and-half: This recipe calls for half-and-half, which helps achieve that perfect custardy texture. You can use milk or heavy cream, or mix the two together to create half-and-half!
- Cheese: When it comes to cheese for mini quiche, it’s dealer’s choice. Some favorites are cheddar cheese, Swiss, pepper jack or feta.
- Mix-ins: The sky’s the limit here—cubed ham, crumbled bacon, vegetables. Just limit it to 1 cup total.
Directions
Step 1: Make the pastry rounds
Preheat the oven to 400°F, and grease your nonstick miniature muffin cups. You want to have enough tins for 36 mini quiches.
On a clean, lightly floured surface, roll out the dough to 1/8-inch thickness. Using a 2-1/2-inch round cutter, cut out 36 circles of dough.
Press the circles into the muffin tins, making sure to press the dough down on the bottoms and against the sides of the tins. Chill for at least 30 minutes in the refrigerator.
Editor’s Tip: If you don’t have enough muffin tins to make 36 mini quiches, you can make half at a time.
Step 2: Fill and bake the quiches
Sprinkle the cheese over the crusts.
Top with whatever cooked mix-ins you’re using.
In a large bowl, whisk together the eggs, cream, salt and pepper until fully mixed together.
Carefully pour the egg mixture into the cups to three-fourths full. Decrease oven setting to 325°. Bake on a lower oven rack for 30 to 35 minutes, until a knife inserted in the center comes out clean and the crusts are golden brown. Cool for 10 minutes before removing from the pan. Serve warm.
Recipe Variations
- Skip the pie crust: Turn this mini quiche recipe into mini frittatas! Just omit the crust, and you’ve got a gluten-free version of this protein-heavy bite. Make sure to grease the muffin tin well so the egg doesn’t stick.
- Make it dairy free: You can easily make this recipe dairy free by substituting any plant-based milk for the half-and-half. It will still cook up just as fluffy and delicious.
- Try different mix-in ingredients: The mix-ins are what really make these mini quiches your own. For vegetables, try chopped-up green peppers, broccoli florets or asparagus, or wilted greens like spinach or kale. For meat, my preference is always tiny cubes of ham, but you could also use crispy bacon crumbles or sausage. Make sure the meat is fully cooked before adding to the muffin tins.
- Make it herbaceous: In our house, we love an herbaceous quiche. Add herbs like parsley, chives, cilantro, green onion or our family favorite: dill.
- Mix up the cheeses: Different cheeses work well with different toppings, so don’t be afraid to try something different. Try grated Gouda or Parmesan, or crumbled chevre, or a mix of a few different cheeses. Lately I love adding seasoned Boursin to egg bakes for an egg-stra custardy texture.
How to Store Mini Quiches
Mini quiche can be stored in an airtight container in the fridge for up to five days. They can be reheated easily in an oven or toaster oven.
Can you freeze mini quiche?
Quiche is a great food to freeze because it doesn’t suffer in quality and it reheats easily. Make sure the quiches are fully cooled before storing in freezer-safe containers or bags. Reheat from frozen in a 350° oven for 10 to 15 minutes.
Mini Quiche Tips
How can you tell your mini quiches are baked?
You can always check the temperature of your quiche with a digital thermometer. Quiche is done baking when it reaches 175°. You can also tell it’s cooked because the filling will be almost all the way set, with not too much jiggle, and if you stick a knife in, it will come out clean.
How do you keep mini quiches from sticking?
Make sure to oil or butter your pan before adding the crust to the tins. I prefer to use spray oil so that it can get in all the edges.
What do you serve with mini quiches?
Our mini quiche recipe is perfect for a nice brunch spread with fresh fruit and some crispy potatoes. If you’re serving it as an appetizer for a party, it will go great with any of our easy appetizers, especially a crudite platter with some of our best dip recipes.
