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Mini quiche recipe with three easy flavor options. Perfect for brunch, parties, or meal prep. Make 48 bite-sized quiches with one base.
Know Before You Scroll
What You’ll Need
Pie crust, eggs, milk, cream, salt, pepper, nutmeg, garlic powder, bacon, Gruyère, spinach, feta, mushrooms, Swiss
Flavor Profile
Savory, creamy, flaky, rich
Difficulty Level
Easy
Equipment Needed
Mini muffin pans, round cutter, mixing bowl, whisk
Top Tip
Don’t overfill the custard or they’ll puff too much and sink
Time-Saving Tips
Bake fully and refrigerate up to 3 days
In The Test Kitchen
This recipe has become one of my go-to entertaining staples because it solves a problem I always had with quiche, consistency. Sometimes they turned watery, sometimes too firm, and never quite the same twice.
After testing different egg-to-cream ratios, I landed on this custard base that stays silky and soft every time, even after reheating. I also started dividing the batch into three flavor combinations instead of making one large quiche, which makes it far more useful for gatherings.
The optional ingredients like nutmeg and garlic powder might seem small, but they add that subtle depth that makes people ask what’s in them. It’s the difference between good and something people remember.
Ingredient Notes
Pie Crust
Best Choice
Store-bought refrigerated crust for ease or homemade for flavor
Substitutions
Puff pastry can work but will be lighter and less traditional
Custard Base
Best Choice
Whole milk + heavy cream for the creamiest texture
Substitutions
Half-and-half can replace both for convenience
Cheeses
Best Choice
Gruyère, feta, and Swiss for distinct flavor profiles
Substitutions
Cheddar, mozzarella, or goat cheese all work well
Add-Ins
Best Choice
Pre-cooked bacon, sautéed vegetables for best texture
Substitutions
Ham, sausage, roasted vegetables, or leftover cooked veggies
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Prepare the Crust
Roll each chilled pie crust into a thin 12-inch circle. Cut out rounds and press them into well-greased mini muffin tins. The dough should sit flush against the sides without tearing.
2
Prep the Fillings
Cook 6 slices of bacon until crisp and crumble. Sauté 1 cup mushrooms until browned and moisture is gone. Cook 1 cup chopped spinach just until wilted and squeeze out excess liquid.
Whisk together 8 large eggs, 1½ cups milk or half-and-half, 1 cup heavy cream, 1 teaspoon salt, ½ teaspoon pepper, and optional seasonings until smooth. It should look pale and slightly frothy.
3
Assemble the Quiches
Divide the crusts into three groups. Add fillings first, then cheese. Pour the egg mixture over the top until each is about three-quarters full. The surface should look evenly coated, not overflowing.
4
Bake
Bake at 375°F until the centers are just set and the tops look lightly puffed and golden. They should jiggle slightly in the center but not look wet. Let them sit for about 5 minutes before removing. They should release easily and hold their shape with a soft, creamy center.
More Brunch Recipes
Recipe
Mini Quiche
Ingredients
Pie Crust
- 2 unbaked pie crusts (homemade or store-bought, chilled)
Egg Filling
- 8 large eggs
- 1½ cups whole milk (or half-and-half)
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- 1 teaspoon garlic powder (optional)
Add-In Options
Quiche Lorraine
- 6 slices thick-cut bacon (cooked crisp and crumbled)
- 1 cup shredded Gruyère cheese
Spinach + Feta
- 1 cup fresh spinach (chopped and lightly sautéed)
- ½ cup crumbled feta cheese
Mushroom + Swiss
- 1 cup finely chopped mushrooms (sautéed)
- 1 cup shredded Swiss cheese
Instructions
Prepare the Dough
- If homemade, make your pie crust at least 2 hours in advance and chill.
- Heat oven to 375°F (191°C).
- Grease two 24-count mini muffin pans.
Shape the Mini Crusts
- Place 1 chilled pie crust on a lightly floured surface.
- Roll into a 12-inch circle, about ⅛ inch thick.
- Cut circles with a 2½-inch round cutter. Gather scraps, re-roll once, and cut again if needed.
- You should get about 24 rounds per crust.
- Press each round into the muffin wells, smoothing the bottom and pressing dough up the sides.
Make the Egg Filling
- In a large bowl, whisk together eggs, milk, cream, salt, pepper, nutmeg, and garlic powder until smooth.
- Divide the muffin cups into 3 groups of 16 for each flavor combo.
- Sprinkle each cup with the appropriate add-ins (about 1 teaspoon filling + a sprinkle of cheese).
- Lorraine: bacon + Gruyère
- Spinach + feta
- Mushroom + Swiss
- Pour the egg filling over the top, filling each crust about ¾ full.
- Bake for 25–28 minutes, until centers are just set and crust edges are lightly golden.
- Cool for 5 minutes in the pan, then gently remove. Serve warm or at room temperature.
Tips
Erren’s Top Tips
Use well-greased pans or nonstick pans to avoid sticking, especially with cheese-heavy fillings. Don’t skip pre-cooking vegetables. Any moisture left in mushrooms or spinach will make the quiches watery. Fill only to three-quarters full. Overfilling causes them to puff too high and collapse. Let them rest before removing. This helps the custard finish setting and keeps them intact.Variations & Add-Ins
Ham & Cheddar: Swap bacon for diced ham and use sharp cheddar for a classic combo. Roasted Veggie: Use roasted zucchini, peppers, and onions for a vegetarian option with deeper flavor. Sausage & Pepper: Brown sausage with diced peppers for a hearty version. Goat Cheese & Herbs: Add fresh herbs and creamy goat cheese for a lighter, tangy variation.Storage & Freezing
Store cooled quiches in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven until warmed through to keep the texture soft.
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FAQs
Why are my mini quiches watery?
This usually happens when vegetables aren’t cooked first or still contain moisture. Always sauté and drain well.
Can I make these ahead of time?
Yes, they’re perfect for making ahead. Store in the fridge and reheat gently in the oven.
Can I use only milk instead of cream?
You can, but the texture will be lighter and less rich. The cream helps create that silky custard.
How do I keep them from sticking?
Grease the pan well and let them cool slightly before removing. A nonstick pan helps a lot.
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