Mini Quiches

Why You’ll Love This Recipe

Mini Quiches are incredibly versatile, easy to prepare, and always a crowd-pleaser. You can customize the fillings to suit your taste or use up leftovers from the fridge. They’re portable, freezer-friendly, and perfect for both casual and formal occasions. Whether served warm or at room temperature, they make a satisfying and impressive addition to any table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Milk or heavy cream
• Shredded cheese (cheddar, Swiss, or your choice)
• Salt and pepper
• Pre-made pie crust or puff pastry (optional if crustless)
• Optional mix-ins: cooked bacon, diced ham, sautéed spinach, mushrooms, onions, bell peppers, tomatoes, herbs

Directions

1. Preheat oven to 375°F (190°C). Grease a mini muffin tin or line with parchment cups.
2. If using crust, cut pastry into circles and press into each muffin cup.
3. In a bowl, whisk together eggs, milk or cream, salt, and pepper.
4. Place a small amount of your mix-ins and cheese into each muffin cup.
5. Pour egg mixture on top, filling each cup about ¾ full.
6. Bake for 18–22 minutes, or until quiches are puffed and set in the center.
7. Let cool for 5 minutes before removing from the pan. Serve warm or at room temperature.

Servings and timing

This recipe makes about 24 mini quiches.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Crustless Version: Skip the crust for a low-carb, gluten-free option.
• Meaty Quiches: Add bacon, sausage, or ham for a protein boost.
• Vegetarian Delight: Use spinach, tomatoes, mushrooms, or peppers.
• Cheesy Twist: Mix and match cheeses like feta, gouda, or mozzarella.
• Herb-Infused: Add fresh herbs like chives, thyme, or parsley for extra flavor.

Storage/Reheating

Store cooled mini quiches in an airtight container in the refrigerator for up to 4 days.
To reheat, bake at 350°F (175°C) for 5–7 minutes or microwave in short bursts until warm.
To freeze, let them cool completely, then place in a freezer-safe bag or container for up to 2 months. Reheat from frozen or thaw in the fridge before warming.

FAQs

Can I make mini quiches ahead of time?

Yes, they’re great for prepping in advance and can be stored in the fridge or freezer.

Do I need to use a crust?

No, they can be made crustless for a lighter, gluten-free option.

Can I use a regular muffin tin?

Yes, just adjust the baking time and fill them slightly more for standard-sized quiches.

What type of cheese works best?

Cheddar, Swiss, feta, and mozzarella are all great choices depending on your flavor preferences.

Can I make them dairy-free?

Yes, use plant-based milk and skip the cheese or use a dairy-free alternative.

How do I know when they’re done?

They should be puffed and firm in the center. A toothpick should come out clean when inserted.

Can I serve them cold?

Yes, they taste great at room temperature or even straight from the fridge.

What fillings work well?

Bacon, ham, spinach, mushrooms, onions, tomatoes, and herbs all work wonderfully.

How do I prevent them from sticking to the pan?

Grease the muffin tin well or use parchment paper liners or silicone muffin pans.

Can I double the recipe?

Absolutely, just bake in batches or use multiple muffin tins.

Conclusion

Mini Quiches are a delicious, customizable, and convenient option for any meal or gathering. Their tender egg filling and endless variety of add-ins make them a favorite among kids and adults alike. Whether served hot or cold, with crust or without, these little bites are guaranteed to satisfy.

Mini Quiches

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Mini Quiches are bite-sized savory egg pies filled with cheese, vegetables, or meats, perfect for breakfast, brunch, or entertaining. They’re easy to customize, freezer-friendly, and great served warm or at room temperature.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 24 mini quiches
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 6 large eggs
• 1/2 cup milk or heavy cream
• 1 cup shredded cheese (cheddar, Swiss, or preferred)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 sheet pre-made pie crust or puff pastry (optional, for crusted version)
• Optional: 1/2 cup cooked bacon or diced ham
• Optional: 1/2 cup sautéed spinach, mushrooms, onions, or bell peppers
• Optional: 1/4 cup chopped tomatoes or herbs (like chives or parsley)

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Instructions

1. Preheat oven to 375°F (190°C) and grease a 24-cup mini muffin tin or line with parchment liners.
2. If using crust, cut the dough into small circles and press into each muffin cup.
3. In a mixing bowl, whisk together the eggs, milk or cream, salt, and pepper.
4. Add a small amount of cheese and desired mix-ins into each muffin cup.
5. Pour the egg mixture over the fillings, filling each cup about 3/4 full.
6. Bake for 18–22 minutes, until puffed and set in the center.
7. Cool for 5 minutes, then remove from pan. Serve warm or at room temperature.

Notes

• Make crustless for a gluten-free and low-carb version.
• Use silicone muffin pans or liners for easy removal and cleanup.
• Freeze after baking and reheat in the oven or microwave as needed.
• Great way to use up leftover veggies, meats, or cheese.

Nutrition

• Serving Size: 2 mini quiches
• Calories: 120
• Sugar: 1g
• Sodium: 190mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 125mg