Easy & Customizable Mini Quiche Recipe: Perfect for Breakfast, Brunch, and Parties

Delight your guests and simplify your mornings with this incredibly easy and versatile mini quiche recipe! These bite-sized wonders feature a wonderfully flaky pie crust cradling a rich, creamy egg filling, ready to be customized with your favorite mix-ins. Whether you’re planning an elegant holiday brunch, a casual get-together with friends, or simply need a convenient grab-and-go breakfast option for busy weekdays, these mini quiches are an absolute winner. They offer all the classic flavors of a traditional quiche but in a perfectly portioned format, making them an ideal choice for any occasion, from festive gatherings to simple family meals.

Just like my easy quiche recipe, these mini quiches are typically studded with salty bacon, fresh chopped green onions, and flavorful shredded cheddar cheese. The main difference, and indeed a significant advantage, is that they’re made in a muffin pan instead of a traditional pie plate. This innovative approach results in individually portioned servings that are not only easier to handle and eat but also make for an impressive presentation.

These mini quiches are truly perfect for breakfast and brunch buffets, allowing guests to effortlessly serve themselves without the need for slicing. Their small size makes them an excellent addition to any spread, fitting perfectly alongside other brunch favorites. Beyond casual dining, their elegant appearance makes them a fantastic choice for more formal events like Easter brunch, bridal showers, or baby showers. Plus, the filling is incredibly easy to customize, allowing you to tailor them to any palate or dietary preference. I’ve included a comprehensive list of recipe variations to inspire your culinary creativity!

Why Mini Quiches Are a Must-Have for Your Repertoire

Mini quiches aren’t just a smaller version of their larger counterpart; they bring a host of benefits that make them a staple for any home cook:

• Perfect Portions: Each quiche is a single, satisfying serving, making portion control a breeze. No more uneven slices or mess! This is especially helpful when entertaining, as it streamlines the serving process.
• Ultimate Portability: Their compact size makes them ideal for on-the-go breakfasts, school lunches, picnics, or office potlucks. Simply pack a few in a container, and you have a delicious and wholesome meal ready to go.
• Entertaining Made Easy: When hosting a gathering, mini quiches shine. They can be prepared in advance, freeing you up to enjoy your guests. Plus, they look beautiful on a serving platter, adding a touch of elegance to any buffet or appetizer spread.
• Effortless Customization: The filling is a blank canvas! You can easily swap out ingredients based on what you have on hand, dietary needs, or personal preferences. This flexibility means you can make a different batch every time, ensuring everyone finds a favorite.
• Make-Ahead Marvel: These quiches hold up wonderfully in the refrigerator and even freeze well, making them an excellent option for meal prepping. Enjoy fresh-tasting quiches throughout the week with minimal effort on busy mornings.

Key Ingredients for Perfect Mini Quiches

Crafting delicious mini quiches starts with understanding the role of each ingredient. Here’s a closer look at what you’ll need and why:

• Pie Crust: The foundation of your mini quiches! I usually get 12 mini circles of pie crust from one batch of my homemade pie crust. Homemade crust offers superior flavor and flakiness, but for convenience, store-bought crusts work beautifully. If using pre-made, you may need two to yield 12 circles, depending on the brand and size. Remember to roll it to an even ⅛-inch thickness for optimal baking and a crisp finish.
• Eggs: Just three large eggs form the rich, custardy base of your filling. Ensure they are fresh for the best flavor and texture. Lightly beating them is key – you want them just combined, not frothy, to avoid incorporating too much air, which can lead to a spongy texture.
• Heavy Cream: This is where the luxurious, velvety texture comes from. Using heavy cream ensures a deliciously rich and indulgent quiche filling. While you can substitute with half and half, be aware that the quiches won’t be quite as creamy or decadent. Whole milk is another option, but will result in an even lighter, less rich consistency.
• Bacon: My personal favorite savory mix-in! The salty, smoky flavor of bacon perfectly complements the creamy egg filling. You have options here: purchase pre-cooked, crumbled bacon for a quick shortcut, or cook it yourself until crispy in the oven or on the stovetop. If cooking it yourself, remember to drain any excess fat before chopping. For a vegetarian option, simply omit or replace with sautéed mushrooms.
• Cheese: I opted for grated cheddar cheese for its classic sharp flavor and excellent melting properties. However, this is a fantastic opportunity to experiment! Feel free to use any kind of cheese you love – Gruyère, Swiss, Monterey Jack, or a blend would all be delicious. I highly recommend grating your own cheese if possible. Pre-packaged shredded cheese often contains anti-caking agents that can hinder smooth melting and sometimes impart a slightly different texture.
• Green Onions: These add a fresh, mild onion flavor and a pop of color, balancing out the richness of the bacon and cheese. While they are optional, they provide a lovely aromatic touch. If you’re not a fan, you can leave them out or substitute with finely chopped chives or another fresh herb like parsley.
• Spices: A simple blend of salt, pepper, and garlic powder enhances the savory notes of the quiche filling without overwhelming the other ingredients. Be mindful of the salt content if your mix-ins, like bacon or ham, are already quite salty. A tiny pinch of nutmeg is also a traditional addition to quiche that can add subtle warmth.

Step-by-Step: How To Make Mini Quiches

Making these delightful mini quiches is simpler than you might think! Follow these detailed steps for a perfect batch every time:

1. Prepare the Pie Crusts: First, ensure your work surface is lightly floured to prevent the dough from sticking. Roll your chosen pie crust (homemade or store-bought) out to an even ⅛-inch thickness. This is crucial as a crust that’s too thick may not cook through properly, especially with the short baking time of mini quiches. Use a 3.5-inch cookie cutter to cut out 12 perfectly sized circles. If you don’t have a cookie cutter, the rim of a standard drinking glass or a wide-mouth jar works just as well. Re-roll any dough scraps as needed to get all 12 circles.
2. Transfer to Muffin Tin: Lightly grease a regular 12-cup muffin tin with nonstick cooking spray or butter. Carefully place each pie crust circle into a muffin cavity. Gently press the dough down and around the sides, ensuring it fits snugly and comes all the way up the sides of each cup. This creates a neat “cup” for your filling. Once pressed, transfer the muffin pan to the refrigerator to chill while you prepare the filling. This helps the crust maintain its shape and flakiness during baking.

3. Prepare the Egg Filling: In a large measuring cup (for easy pouring) or a mixing bowl, add your three large eggs. Lightly beat them with a whisk until the yolks and whites are just combined and appear smooth. Avoid over-beating, as incorporating too much air can lead to a less desirable spongy texture in your final quiches.
4. Season the Filling: To the lightly beaten eggs, add the heavy cream, garlic powder, salt, and black pepper. Continue whisking gently until all ingredients are just combined and evenly distributed. Again, be careful not to overmix. A quick, gentle whisk is all you need to create a perfectly smooth and flavorful base for your quiches. Remember to adjust the salt if your bacon or other protein mix-ins are already salty.

5. Fill the Crusts: Retrieve your muffin pan with the chilled pie crusts from the refrigerator. Evenly divide your chosen mix-ins – in this case, chopped bacon, shredded cheese, and chopped green onions – among the 12 muffin cups. I prefer this method of adding mix-ins directly to the crusts before pouring the egg mixture because it ensures a perfectly even distribution in each individual quiche. If you whisk them into the filling beforehand, they might sink to the bottom or clump together.
6. Add the Filling and Bake: Carefully pour the prepared egg mixture over the mix-ins in each crust, filling them almost to the top. Be mindful not to overfill, as the quiches will puff slightly during baking. Bake in a preheated oven at 375°F (190°C) for 18 to 23 minutes, or until the tops are set, slightly puffy, and a toothpick inserted into the center comes out clean. The crust should be golden brown and flaky.
7. Cool and Serve: Once baked, remove the muffin pan from the oven and transfer it to a wire rack. Allow the quiches to cool in the pan for at least 10 minutes. This crucial cooling period allows the filling to set properly, preventing them from crumbling when removed. After 10 minutes, carefully remove the mini quiches from the pan and transfer them back to the wire rack to cool slightly further before serving. They are delightful warm or at room temperature.

Make-Ahead, Storage, and Reheating Instructions

One of the best features of these mini quiches is how wonderfully they can be prepared in advance, making them perfect for busy schedules and entertaining!

Make-Ahead & Refrigeration:

These bite-sized quiches can be prepared up to four days in advance. Once cooled completely, store them in a single layer (if possible) in an airtight container in the refrigerator until you’re ready to serve. While the pie crust will naturally soften slightly over time, the quiche will still retain its wonderful flavor and creamy texture. For optimal enjoyment, I suggest setting the quiches out on your counter for 20-30 minutes before serving if you plan to eat them cold or at room temperature. This allows them to lose some of their refrigerator chill and brings out their full flavor.

Freezing Instructions:

Mini quiches freeze exceptionally well, making them an excellent choice for long-term meal prep. To freeze, allow the baked quiches to cool completely on a wire rack. Once fully cooled, arrange them in a single layer on a baking sheet and freeze for 1-2 hours until solid. This prevents them from sticking together. Transfer the frozen quiches to a freezer-safe, airtight container or a heavy-duty freezer bag, ensuring as much air as possible is removed to prevent freezer burn. They will keep well for up to 3 months.

Reheating Methods:

• From Refrigerator: To reheat, simply place them on a microwave-safe plate and microwave for 20-30 seconds per quiche, or until warmed through. Alternatively, for a crisper crust, reheat in a preheated oven at 300°F (150°C) for 5-10 minutes.
• From Freezer: Thaw frozen quiches overnight in the refrigerator. Once thawed, reheat using the methods above. For a quicker reheat from frozen, you can sometimes warm them directly in the oven at a slightly lower temperature (e.g., 275-300°F / 135-150°C) for 15-20 minutes, or until heated through, though the crust might not be as crisp.

Endless Flavor Possibilities: Recipe Variations

The beauty of this mini quiche recipe lies in its adaptability. You can easily customize the filling with different mix-ins to suit your taste, use up ingredients you have on hand, or cater to specific dietary preferences. Here are some fantastic variations to inspire you:

• Protein Power-Ups:
  • Bacon: Can be replaced with finely chopped cooked ham (like diced deli ham or leftover holiday ham), crumbled cooked sausage (breakfast sausage, Italian sausage), or even smoked salmon for a gourmet touch. For a vegetarian option, consider sautéed mushrooms or crumbled firm tofu.
  • Chicken/Turkey: Shredded cooked chicken or turkey can also be a delicious addition.
• Cheesy Choices: The cheddar cheese is a classic, but don’t stop there!
  • Hard Cheeses: Feta (for a tangy, salty kick), Gouda (smoky and creamy), Swiss (nutty), Gruyère (complex and savory), or even pepper jack (for a hint of spice) would all work great.
  • Soft Cheeses: Crumbled goat cheese or cream cheese can add a lovely creamy texture and unique flavor.
  • Blends: Experiment with a mix of cheeses, like cheddar and Parmesan, or Monterey Jack and Colby.
• Fresh Herbs & Aromatics: Green onions are fantastic, but you can also replace them or add to them with other fresh herbs.
  • Herbs: Finely chopped chives, fresh parsley, dill, or even a hint of tarragon can elevate the flavor profile.
  • Aromatics: A pinch of dried thyme or rosemary, or a tiny dash of nutmeg, can also add depth.
• Vibrant Veggies: Incorporating vegetables not only adds flavor and nutrition but also beautiful color. Remember to chop the veggies finely since this is a mini quiche recipe!
  • Sautéed Options: Sautéed spinach (ensure excess water is squeezed out), finely diced bell peppers (red, yellow, or green), caramelized onions, finely chopped mushrooms, or asparagus tips are all excellent choices.
  • Other Veggies: Sun-dried tomatoes (chopped), artichoke hearts (chopped), or even a handful of frozen peas or corn (thawed) can be added.
  • Important Tip: For watery vegetables like spinach or mushrooms, it’s best to sauté them first and squeeze out any excess moisture. This prevents a soggy quiche filling.

Serving Suggestions for Mini Quiches

These versatile mini quiches are fantastic on their own, but they also pair wonderfully with a variety of dishes, making them a perfect addition to any meal or gathering:

• Brunch Spread: Serve alongside a fresh fruit salad, fluffy muffins or scones, crisp bacon or sausage links, and a refreshing mimosa or coffee.
• Light Lunch: Enjoy a couple of mini quiches with a simple green salad dressed with a vinaigrette for a satisfying and easy lunch.
• Appetizer: Arrange them on a platter for an elegant appetizer at parties. They are perfect finger food!
• Breakfast-on-the-Go: Grab one or two on your way out the door for a quick, protein-packed breakfast that will keep you going.

Frequently Asked Questions (FAQs) About Mini Quiches

Here are answers to some common questions you might have about making and enjoying mini quiches:

• Can I use a store-bought pie crust? Absolutely! Store-bought pie crusts are a fantastic shortcut that saves time and effort without sacrificing much on flavor. You’ll likely need two crusts to yield 12 mini quiches.
• Can I make these vegetarian? Yes, easily! Simply omit the bacon and replace it with sautéed vegetables like spinach, mushrooms, bell peppers, or sun-dried tomatoes. You can also use crumbled vegetarian sausage.
• Why are my quiches spongy? A spongy texture is usually caused by over-beating the eggs, which incorporates too much air into the mixture. Whisk the eggs gently until just combined for a smooth, custardy filling.
• Can I use milk instead of heavy cream? While you can, heavy cream provides the richest and creamiest texture. Using milk (especially skim or low-fat) will result in a lighter, less indulgent quiche and may alter the overall consistency. Half and half is a good compromise if you want to reduce richness slightly.
• How do I prevent a soggy bottom crust? Rolling the crust thin enough and ensuring it’s snug in the muffin cup helps. For extra insurance, you can blind bake the crusts for 8-10 minutes before adding the filling (as mentioned in our baking tips).

Mini Quiche Recipe

Prep Time: 40 minutes mins

Cook Time: 20 minutes mins

Total Time: 1 hour hr

In this mini quiche recipe, flaky pie crust is filled with a simple egg filling that’s easy to customize using your favorite mix-ins. Perfect for breakfast on-the-go or holiday brunches!

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Ingredients

Servings: 12 mini quiches

• ▢ 1 homemade pie crust or 2 store-bought pie crusts
• ▢ 3 large eggs
• ▢ ¾ cup heavy cream (180 ml)
• ▢ ¼ teaspoon garlic powder
• ▢ ⅛ teaspoon salt omit if bacon or ham is salty
• ▢ ⅛ teaspoon black pepper
• ▢ ¾ cup fully cooked chopped bacon (45 grams)
• ▢ ½ cup shredded cheddar cheese (40 grams)
• ▢ 1 to 2 tablespoons finely chopped green onions (5 to 10 grams; I prefer to use 2 tablespoons)

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Instructions

 

• Preheat the oven to 375°F (190°C). Spray a 12-count muffin pan with nonstick cooking spray.
• Roll the pie crusts out to ⅛-inch thickness on a lightly floured surface. Using a 3.5-inch cookie cutter (or a cup) cut out 12 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
• Place each circle of pie crust in each cavity of the prepared muffin pan. Gently press the dough down and around the sides, making sure the dough fits snuggly in the pan. Transfer the muffin pan to the refrigerator while you make the filling.
• In a large mixing bowl or measuring cup, lightly beat the eggs. Add the heavy cream, garlic powder, salt, and pepper and whisk until just combined. Make sure not to over beat the eggs to avoid incorporating too much air.
• Remove the muffin pan from the refrigerator. Sprinkle the bacon, shredded cheese, and chopped green onions evenly between all 12 pie crusts in the muffin pan. Then, carefully pour the egg mixture over the mix-ins, filling each one almost to the top. If needed, use a toothpick to move the mix-ins around so they’re evenly distributed.
• Bake for 18 to 23 minutes or until the tops of the quiches are firm and set and a toothpick inserted into the center comes out clean.
• Remove from the oven and transfer the pan to a wire rack. Cool in the pan for 10 minutes, then remove from the pan and transfer the mini quiches back to the wire rack to cool slightly before serving.

Notes

Storage Instructions: Mini quiches may be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20 to 30 seconds, if desired.

Freezing Instructions: Quiches will freeze well for up to 3 months. Thaw overnight in the fridge and reheat in the microwave, if desired.

Cuisine: American

Course: Breakfast

Author: Danielle Rye

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