Easier and quicker than the full size version, my mini quiche uses a buttery flaky pie crust and a simple 4-5 ingredient egg filling. You can add a variety of flavors and add-ins like ham, bacon, spinach, Swiss cheese, scallions, mushrooms, peppers, and more. Bake these mini quiches in a mini muffin pan and watch them virtually disappear. I absolutely love quiche and this tiny version is even better!
Remember my perfect quiche recipe? I’ve had so many questions and requests for a mini version! Today we’re making mini quiche, a scaled down and simpler version of its full-size parent. Often underrated, quiche– no matter what size– is fantastic for lunch, dinner, Easter, baby showers, bridal showers, potlucks, tea parties, and so much more.
(Well, when we ARE able to gather together.)
Even as a small family, quiche is our go-to food when we need quick and fulfilling recipe that’s delicious and adaptable to our available ingredients. As a bonus, kids love to help cutting the pie crust into mini circles. Let’s continue to get the kids in the kitchen!
Why Make Mini Quiches?
- easier than a full quiche
- no blind-baking the pie crust
- fun to make
- customizable based on ingredients you have
- easy to freeze & reheat
Mini Quiche Video Tutorial
How to Make Mini Quiche
- Make pie dough: Pie dough needs to chill for 2 hours before its useable, so I always recommend making it the night before. Or make it now and store it in your freezer for up to 3 months.
- Make the egg filling: I like to make the egg filling before I start shaping the crusts. That way it’s ready and the shaped dough isn’t just sitting there– remember, pie dough loves being cold. Chill the filling in the refrigerator as you work on the dough.
- Roll out pie dough & cut into small circles: Like my mini pecan pies, I recommend a 2.5 inch cookie cutter. If you don’t own a cookie cutter that size, use a measuring cup instead. Sometimes I use my 1/3 cup measuring cup. Re-roll the dough scraps until all the pie dough is used. You’ll have about 24 from each crust (48 total). Work quickly, as the dough becomes delicate the longer it sits at room temperature.
- Fit the dough rounds into your mini muffin pan: Grease a mini muffin pan. Press the dough flat into the bottom of the crevice and up the sides.
- Fill each with the egg filling: Use a mixing bowl or large liquid measuring cup to easily pour the filling into each crust. Fill just about to the top. (Best part: No pre-baking the crusts required!)
- Top with desired add-ins: Top each individually instead of mixing the add-ins into the egg filling. The add-ins sink to the bottom, so you’ll have plenty of mini quiches without any. Additionally, chunky egg filling is difficult to pour into the little cups. Sprinkling each with your add-ins is much easier, all around.
- Bake until the crust is browned: These are so much quicker to bake and cool than a full quiche. You’ll definitely appreciate that!
All of my add-in suggestions below!
Mini Quiche Recipe Ingredients
A quick overview of the ingredients you need:
- Pie Crust – Don’t skimp on flavor and texture– make homemade pie crust. My favorite pie crust recipe is straightforward and you can make it ahead of time and freeze. You need flour, salt, butter, shortening, and water. Unlike my regular quiche where you only use 1 pie crust (half of the recipe since it yields 2 crusts), you use both crusts here. Very convenient! You could also use my all butter pie crust. If you can’t make your own, store-bought pie crust works in a pinch.
- Heavy Cream and Milk – You can use any milk you have on hand including nondairy milk. The thinner (and lower fat) the milk is, the flimsier the mini quiches taste. For the best tasting mini quiche, however, use a combination of milk and heavy cream– or simply use half-and-half. Using just heavy cream produces an overly thick filling. Using only milk is great, but a combination of heavy cream and milk tastes even better.
- Eggs – Use 4 eggs per 1 cup of milk.
- Salt and Pepper
Can I Skip the Pie Crust?
You can make crustless mini quiches from this recipe. Spray your mini muffin pan or regular size muffin pan with nonstick spray– it works much better than butter here– and pour the filling directly into the pan. The bake time is a little shorter. See my recipe note below.
Mini Quiche Flavors & Add-Ins
Now it’s time to bake! Follow the mini quiche baking instructions in the recipe below and right before baking, top with your add-ins. Remember, it’s best to add your add-ins/flavors on top of the mini quiches instead of mixing them right into the egg mixture.
- Ham, Swiss, & Scallion (pictured): 2/3 cup cooked and cubed ham, 2 Tablespoons chopped scallion, 1/2 cup shredded Swiss cheese.
- Ham, Spinach, & White Cheddar (in video): 2/3 cup cooked and cubed ham, 2-3 Tablespoons finely chopped fresh spinach, 1/2 cup white cheddar cheese.
- Bacon, Spinach, & White Cheddar (pictured): 1/2 cup cooked and crumbled bacon (5-6 slices), 1/4 cup sautéed chopped spinach (I sautéed it in a little leftover bacon grease for 2 minutes), 1/2 cup white cheddar cheese.
- Veggie & Feta: 1/4 cup chopped fresh mushrooms, 1/4 cup chopped fresh bell pepper, 1/4 cup diced tomato, 1/2 cup crumbled feta cheese.
I also have these favorite full-size quiche recipes:
Have fun customizing your own!
What to Serve with Mini Quiche
This is a perfect base recipe for mini quiches where you can add your favorite add-ins and flavors. Bake in my super flaky homemade pie crust. Review video tutorial above and read recipe notes below before beginning.
- Pie crust: I like to make sure my pie dough is prepared before I begin mini quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
- Prep the egg filling: In a large bowl with a handheld or stand mixer fitted with a whisk attachment– or simply using a whisk and mixing bowl– beat/whisk the eggs, whole milk, heavy cream, salt, and pepper together (on high speed if using a mixer) until completely combined, about 1 minute. Cover and refrigerate egg filling until step 6.
- Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. (Nonstick spray is best.) If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, fill, and bake then roll out the 2nd pie dough, fill, and bake.
- Shape the mini crusts: Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial above. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You’ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.
- Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
- Evenly pour cold egg filling into each unbaked crust. Top evenly with add-ins, then sprinkle each with cheese.
- Bake mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a spoon to scoop them up. Serve warm or at room temperature
- Mini quiches make great leftovers! Cover tightly and store in the refrigerator for up to 4 days.
- Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. To freeze, cool baked mini quiches completely, then layer between sheets of parchment paper in a large freezer-friendly container. Freeze for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 300°F (149°C) for 15 minutes or until warmed.
- Mini Muffin Pan (affiliate link): I love these Wilton Mini Muffin Pans and the Gold Touch line from Williams Sonoma.
- If using a 12-count standard muffin pan: Cut the pie dough into 3 or 3.5 inch circles. Other assembly instructions are the same. Bake for about 27-30 minutes until the centers are set and edges are lightly browned. Yields about 24.
- Pie Crust & Crustless Option: Both linked pie crust recipes make 2 crusts. You need 2 crusts for this recipe. You can use store-bought pie crust if desired. Make sure it is thawed. For crustless quiches, spray your mini muffin pan or regular size muffin pan with nonstick spray and pour the filling directly into the greased pan. Top with add-ins, then cheese. Bake mini quiches for 16-19 minutes and regular size (in a 12-count pan) for 20-23 minutes.
- Whole Milk & Heavy Cream: Use this combination for best taste. If desired, use 1 cup of half-and-half instead. In a pinch, using all milk (whole milk, lower fat milk, or unflavored nondairy milk) works just fine.
- Add-Ins: You need about 3/4 cup add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when adding on top of each quiche. See blog post for my favorite add-ins. No need to pre-cook or sauté add-ins like mushrooms or bell peppers unless you want to.
- Cheese: Some favorites include feta cheese, goat cheese, white cheddar cheese, Swiss cheese, and gruyere.
Keywords: quiche, mini quiche, breakfast