Easy Mini Quiche Recipe - 3 Ways (2024)

Published: Sep 18, 2023 by Eileen xo

Jump to Recipe

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

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases

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.

Keep up to date with recipes by following me on:

FACEBOOKINSTAGRAM,PINTEREST,TWITTER

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!

More Breakfast and Brunch

Homemade Chocolate Beignets
Air Fryer Hard Boiled Eggs
Easy Cheesy Sausage Egg Casserole
Easy Overnight French Toast Casserole

FAQs

What is the formula for quiche? ›

Ratios: The best way to make a quiche is to add the eggs to a large measuring cup, then add the cream or milk. For every egg used you should add enough milk or cream to create a 1/2 cup. Meaning for 1 egg you will add enough cream or milk to make 1/2 a cup of mixture.

Discover More Details ›

Is milk better than heavy cream in 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.

Show Me More ›

Do you have to bake crust before quiche? ›

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F.

Learn More ›

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.

Learn More Now ›

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 Now ›

What is the milk to egg ratio 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)

Read The Full Story ›

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

Substitution Tip!

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.

Know More ›

Why do you put flour in quiche? ›

Here are a couple things to focus on if you want to bake an exceptional quiche.

Thicker crust: Establishing a great crust is everything in the quiche realm. ...
Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general.

Aug 26, 2023

See Details ›

What is a substitute for heavy cream in a quiche recipe? ›

Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream.

View Details ›

How do you thicken a quiche filling? ›

Adding a tablespoon or two of flour to the onions helps thicken the quiche filling, and it also reduces sogginess after baking. Sprinkle flour over the onions at least 5 minutes before they are done cooking, so the raw flavor in the flour will be cooked out.

Get More Info ›

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.

Find Out More ›

What is blind bake method? ›

What Is Blind Baking? In pie- and tart-making, the technique of blind baking involves baking the dough fully by itself (weighted to keep its shape) so that it can be served with unbaked fillings, like pastry cream and fruit.

Discover More ›

Do you poke holes in pie crust for quiche? ›

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.

Get More Info Here ›

How do you tell if a quiche is cooked in the middle? ›

Bake for 35-40 minutes or until the custard turns a golden brown. To check doneness, insert a knife into the centre of the quiche. If it comes out clean it's done! Let stand for 10 minutes before serving.

Get More Info Here ›

Should quiche be jiggly in the middle? ›

It doesn't matter what kind of quiche you're making; the best quiches jiggle a little bit on the top/center. They just do. It means they're perfectly baked – wobbling for the whole world to watch. When you've mastered this technique, you know you've officially made it.

Show Me More ›

Does quiche firm up as it cools? ›

To help keep custard soft and smooth, set the temperature at no higher than 350 degrees F. When it's removed from the oven, the mixture should be slightly wobbly in the center. It will firm up in about 10 minutes while sitting on the counter. Quiches can be served hot or at room temperature.

Find Out More ›