Go Back
–+ servings
A white plate is piled with Mini Quiches featuring golden crusts and various fillings like spinach, cheese, and bacon, set on a white marble surface.
Print Pin
No ratings yet

Mini Quiche

Flaky mini crusts filled with a rich, creamy egg custard and three flavorful combinations.
Course Appetizer, Breakfast, brunch
Cuisine American, French
Diet Low Calorie, Low Fat
Keyword easy mini quiche recipe, mini quiche ideas, mini.quiches recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 48
Calories 107
Author Erren Hart

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
US Customary - Metric

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.

Notes

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.

Nutrition

Calories: 107 | Carbohydrates: 4g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 171mg | Potassium: 58mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 0.4mg